If you are looking for a soup that feels like a warm hug in a bowl, this Cream of Spinach Soup Recipe is exactly what you need. It’s a velvety, vibrant green soup that combines the earthiness of fresh spinach with a delicate creaminess that’s simply irresistible. Perfect for cozy lunches or elegant dinners, this recipe balances simple ingredients in a way that highlights spinach’s natural flavor while offering a rich, comforting texture. Whether you’re a longtime spinach fan or just diving into leafy greens, making this soup at home will quickly become a cherished favorite.
Ingredients You’ll Need
This Cream of Spinach Soup Recipe calls for a handful of ingredients that are super easy to find but critical in building layers of flavor and texture. Each one plays a key role, from the freshness of the spinach to the subtle warmth of nutmeg, creating a harmonious and satisfying dish.
- 1 lb fresh spinach, washed and chopped: The star ingredient that gives the soup its vibrant color and fresh, earthy flavor.
- 1 tbsp olive oil: Adds a silky richness and helps sauté your aromatics perfectly.
- 1 small onion, chopped: Brings sweetness and depth once softened.
- 2 cloves garlic, minced: Infuses a gentle pungency that brightens every bite.
- 3 cups vegetable broth: Acts as the flavorful liquid base; chicken broth can be substituted for extra umami.
- 1 cup whole milk: Or heavy cream, for that luscious, creamy finish.
- 1 tbsp butter: Enhances richness and aids in sautéing the vegetables.
- 1/2 tsp salt: Essential for balancing and enhancing all the flavors.
- 1/4 tsp black pepper: Provides a gentle bite and warmth.
- 1/4 tsp nutmeg (optional): Adds a subtle, comforting spiciness that pairs beautifully with spinach.
- 1/4 cup grated Parmesan cheese (optional): Perfect for garnish and a cheesy umami boost.
How to Make Cream of Spinach Soup Recipe
Step 1: Sauté the Vegetables
Start by warming olive oil and butter in a large pot over medium heat. Toss in the chopped onion and minced garlic, letting them cook until they’re soft and fragrant—this should take about 3 to 4 minutes. This step builds a flavorful foundation for the soup, as the onion mellows and the garlic releases its aromatic essence.
Step 2: Cook the Spinach
Next, add your freshly chopped spinach to the pot. Stir it around a bit and cook for 2 to 3 minutes until it wilts down and becomes tender. The spinach softens quickly but contributes bright green color and an unmistakable fresh flavor that’s the heart of this Cream of Spinach Soup Recipe.
Step 3: Add Broth and Seasoning
Pour in the vegetable broth, then season with salt, black pepper, and a hint of nutmeg if you’re using it. Bring everything to a simmer and let it cook for about 5 minutes. This melting together of flavors makes sure the spinach is fully cooked and the seasoning has time to evenly disperse through the soup.
Step 4: Blend the Soup
Now for the magical transformation—blend the soup to a silky smooth finish. An immersion blender works perfectly right in the pot, but if you don’t have one, carefully transfer the mixture to a regular blender in batches. If the soup feels too thick for your liking, add a splash of extra broth or milk to loosen it up. The creamy texture is what sets this Cream of Spinach Soup Recipe apart.
Step 5: Add Creaminess
Stir in your milk or heavy cream, returning the soup to a gentle heat for another 2 to 3 minutes. Keep it low and slow so the soup warms without boiling, preserving that wonderfully creamy consistency. This step makes your soup indulgently smooth and satisfying.
Step 6: Serve
The best part! Ladle your beautiful green soup into bowls and sprinkle with Parmesan cheese and fresh parsley if you want that extra touch. Pair with crunchy crusty bread or homemade croutons for the ultimate comforting experience. This final flourish locks in all the flavors and textures that make this Cream of Spinach Soup Recipe a standout.
How to Serve Cream of Spinach Soup Recipe
Garnishes
Adding garnishes enhances both presentation and flavor. Consider grated Parmesan for cheesy depth, a swirl of cream for elegant visual appeal, or a sprinkle of freshly ground black pepper to provide a little kick. Crispy bacon bits or toasted nuts also add a wonderful contrast to the soup’s creamy texture.
Side Dishes
Serve this soup alongside warm crusty bread or soft dinner rolls for dipping and scooping. A crisp green salad with a light vinaigrette pairs beautifully, balancing the richness of the soup. For a more complete meal, try it with a grilled cheese sandwich—the classic duo never fails.
Creative Ways to Present
For a charming twist, serve the Cream of Spinach Soup Recipe in hollowed-out bread bowls or petite cups for a party appetizer. Drizzle basil oil or a touch of chili oil atop the soup for visual flair and an extra flavor pop. Layering it with dollops of Greek yogurt or sour cream can add creaminess and subtle tang.
Make Ahead and Storage
Storing Leftovers
Leftover cream of spinach soup keeps wonderfully in the refrigerator for up to three days. Store it in an airtight container to maintain freshness and flavor. Before refrigerating, let the soup cool to room temperature to prevent condensation inside the container.
Freezing
This soup freezes well, making it a perfect candidate for meal prep. Pour cooled soup into freezer-safe containers, leaving some space at the top for expansion. It will keep for up to two months. Remember that dairy-based soups might separate slightly after freezing but will blend back together once reheated.
Reheating
Reheat your cream of spinach soup gently on the stove over low heat, stirring frequently to prevent scorching. Avoid boiling to keep the cream from curdling. You can add a splash of milk or broth while warming to revive its creamy texture and smooth consistency.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works well and can be a convenient alternative. Just make sure to thaw and squeeze out excess water before adding it to the soup to avoid diluting the flavors.
Is this recipe suitable for a vegan diet?
You can make this Cream of Spinach Soup Recipe vegan by swapping butter for olive oil or vegan margarine, using vegetable broth, and replacing the milk or cream with a plant-based alternative like coconut or oat milk.
How can I make the soup thicker?
If you prefer a thicker soup, reduce the amount of broth slightly or add a small potato or cauliflower while cooking, then blend them with the spinach for natural thickening without compromising flavor.
Can I add other greens besides spinach?
Definitely! Kale, Swiss chard, or collard greens can be used either alone or mixed with spinach. Just adjust cooking time as some greens are tougher and need longer to soften.
What’s a good way to add protein to this soup?
Try stirring in cooked, shredded chicken, crispy bacon bits, or cooked lentils for added protein. A poached egg on top also complements the creamy soup beautifully.
Final Thoughts
This Cream of Spinach Soup Recipe is a heartwarming, nourishing dish that deserves a place in your recipe collection. Its blend of fresh spinach, gentle seasoning, and creamy texture is irresistible any time of year. Give it a try—you might just find yourself making this soup over and over to share with friends and family.
Print
Cream of Spinach Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Cream of Spinach Soup is a smooth, creamy, and comforting dish that highlights fresh spinach blended into a rich, flavorful base. Made with simple ingredients like fresh spinach, garlic, onion, and broth, then finished with milk or cream, it’s perfect for a healthy appetizer or light meal. The optional Parmesan cheese garnish adds a lovely savory touch.
Ingredients
Vegetables
- 1 lb fresh spinach, washed and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids and Dairy
- 3 cups vegetable broth (or chicken broth for extra flavor)
- 1 cup whole milk (or heavy cream for a richer texture)
- 1 tbsp butter
- 1 tbsp olive oil
Seasonings
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional, for extra flavor)
Garnish
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
- Sauté the vegetables: In a large pot, heat olive oil and butter over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Cook the spinach: Add the chopped spinach to the pot and cook for 2–3 minutes until wilted.
- Add broth and seasoning: Pour in the vegetable broth, salt, pepper, and nutmeg. Bring to a simmer and cook for about 5 minutes, allowing the spinach to fully cook and the flavors to blend.
- Blend the soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, transfer the soup to a regular blender in batches and blend until smooth. If the soup is too thick, add a little extra broth or milk to reach your desired consistency.
- Add creaminess: Stir in the milk (or heavy cream), and heat the soup over low heat for an additional 2-3 minutes, ensuring it’s warm and creamy.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley, if desired. Serve with crusty bread or croutons for extra comfort.
Notes
- You can substitute chicken broth for vegetable broth if you prefer a richer flavor.
- Adjust salt and pepper according to your taste preference.
- For a vegan version, use olive oil instead of butter, plant-based milk (such as almond or oat milk), and omit Parmesan cheese or use a vegan alternative.
- Adding nutmeg is optional but enhances the flavor with a warm subtle spice.
- Be careful when blending hot soup, especially if using a regular blender—blend in batches and vent the lid slightly to avoid pressure buildup.
- Serve with crusty bread, croutons, or a side salad for a complete meal.
