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
Scale
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.
