Spinach Soup with Hazelnuts

Prep: 16 minutes; Cook: 35 minutes

Make sure the hazelnuts are well-toasted for the best-tasting soup. Chopping the hazelnuts before they are blended insures a velvety, smooth purée. We found a blender works best for puréeing the soup.


8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 160
Fat 7.8 g
Satfat 1.7 g
Protein 8.1 g
Carbohydrate 16.5 g
Fiber 2.6 g
Cholesterol 6 mg
Iron 1.4 mg
Sodium 564 mg
Calcium 171 mg


1/2 cup hazelnuts
1 teaspoon olive oil
2 cups diced onion (1 large)
3 garlic cloves, minced
1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 teaspoon salt
1/4 cup all-purpose flour
2 cups fat-free half-and-half
1/3 cup grated fresh Parmesan cheese
1/8 teaspoon freshly ground black pepper


1. Preheat oven to 350°.

2. Place nuts on a baking sheet. Bake at 350° for 15 minutes or until fragrant and browned, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

3. While hazelnuts toast, heat olive oil in a Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes or until golden. Add 3 cups broth, spinach, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

4. While soup simmers, combine chopped hazelnuts and remaining broth in a blender; process until very smooth. Add flour, and process until well blended. Add broth mixture to soup in pan, stirring with a whisk until blended. Simmer, uncovered, 5 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in half-and-half, cheese, and pepper.

5. Place half of soup in blender; process until very smooth. Pour puréed soup into a bowl; repeat procedure with remaining half of soup. Return puréed soup to pan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.