If there’s a soup that wraps you in a warm, velvety hug from the very first spoonful, it has to be Cream of Spinach Soup. Elegant yet delightfully simple, this soothing bowl blends fresh spinach’s vibrant green energy with creamy, dreamy richness. Whether you’re looking for a cozy lunch on a chilly day or a show-stopping start to a dinner with friends, this Cream of Spinach Soup will deliver a flavor-packed experience that’s as wholesome as it is comforting.
Ingredients You’ll Need
This Cream of Spinach Soup uses a handful of everyday ingredients, each chosen for both flavor and flair. From the sweet bite of onion to the lush swirl of cream, every item on this list plays a vital role in achieving that classic smoothness and savory depth.
- Butter or Olive Oil: Adds richness and helps meld all the flavors together while sautéing.
- Yellow Onion: Brings a subtle sweetness and foundational flavor base to the soup.
- Garlic: Provides aromatic depth and a gentle zing that wakes up the spinach.
- Fresh Spinach (or Frozen): The hero ingredient, bursting with color, nutrients, and earthiness. Fresh is brightest, but frozen is ultraconvenient!
- Vegetable or Chicken Broth: Lends savory complexity and ensures a silky finish.
- Whole Milk or Half-and-Half: Adds creamy texture without making things too heavy, balancing lightness and indulgence.
- Heavy Cream: For that irresistible silkiness and richness we crave in a cream soup.
- Ground Nutmeg: Adds a hint of warmth that beautifully pairs with the spinach and dairy.
- Salt and Black Pepper: Essential for awakening and balancing all the lovely flavors in the pot.
- All-Purpose Flour (Optional): Thickens the soup just so, for those who love a heartier consistency.
- Grated Parmesan or Croutons (Optional): Adds texture or salty, cheesy oomph as the perfect finishing touch.
How to Make Cream of Spinach Soup
Step 1: Sauté the Aromatics
Start by setting a sturdy saucepan over medium heat and melting your butter or warming your olive oil. Add the diced onion and give it a gentle sauté for about 4 to 5 minutes, until it’s translucent and smells irresistibly sweet. Stir in the minced garlic and cook for just one more minute, keeping the aroma alive but never letting the garlic brown.
Step 2: Wilt the Spinach
Add all of your fresh (or thawed frozen) spinach to the pan. Cook it down, stirring gently as it wilts—a magical transformation that takes just 2 to 3 minutes. If you’re using frozen spinach, make sure it’s drained so you don’t water down your flavor. Once the spinach is soft and glossy, the base of your Cream of Spinach Soup is ready for the next step!
Step 3: Optional Thickening
If you love your soup on the thicker side, now’s the time to sprinkle in that tablespoon of flour. Stir it constantly, letting it bubble for about a minute to cook out any raw flavor, which helps thicken your soup without making it taste starchy.
Step 4: Simmer the Broth
Pour in your choice of broth, vegetable or chicken, and increase the heat slightly. Bring the mixture to a gentle simmer and let it cook for 5 to 7 minutes. This step melds all the flavors and gives the spinach time to fully mingle with the tender aromatics.
Step 5: Blend Until Smooth
Now for the magic: Take an immersion blender to the soup right in the pot, or work in batches with a regular blender (always hold the lid down with a towel for safety!). Pureeing transforms the soup into its signature satiny-smooth texture. If you adore a chunkier bite, blend only partially—it’s your kitchen, your rules!
Step 6: Add Dairy and Seasonings
Return the blended soup to gentle heat, then pour in the milk (or half-and-half) and heavy cream. Sprinkle in the nutmeg, salt, and pepper. Let it simmer carefully for another 5 to 10 minutes so all those flavors can fall beautifully in love. Taste and adjust seasonings to achieve the perfect, balanced Cream of Spinach Soup.
Step 7: Serve and Garnish
Ladle your piping hot Cream of Spinach Soup into bowls and top each with a flourish of freshly grated parmesan or a handful of your favorite crisp croutons. If you love a little extra color, a sprig of fresh parsley feels just right.
How to Serve Cream of Spinach Soup
Garnishes
The best part of presenting Cream of Spinach Soup lies in the finishing touches: a dusting of grated Parmesan adds a punch of savory flavor, while golden croutons deliver a welcome crunch. For a modern twist, try a swirl of extra cream or a sprinkle of toasted nuts for added texture and visual appeal.
Side Dishes
Cream of Spinach Soup is wonderfully versatile when it comes to pairings. A few slices of warm, crusty baguette or a decadent grilled cheese sandwich create a classic comfort food duo. For lighter fare, serve alongside a crisp salad tossed in a zesty vinaigrette—it’s a beautiful way to balance the soup’s creaminess.
Creative Ways to Present
If you’re entertaining, pour the soup into adorable shot glasses for a fun appetizer at a dinner party. For family nights, serve in bread bowls for that over-the-top indulgence everyone loves. And for a playful lunch, top with microgreens or edible flowers for a splash of color and elegance.
Make Ahead and Storage
Storing Leftovers
Leftover Cream of Spinach Soup stores like a dream in the fridge. Simply cool your soup to room temperature, then transfer it to an airtight container. It will keep happily for up to 3 days, making for a convenient lunch or speedy starter later in the week.
Freezing
This soup can be frozen, but for the best texture, consider holding off on the final addition of dairy until reheating. Pour cooled soup into freezer-safe containers, leaving an inch at the top for expansion. Freeze for up to 2 months, and don’t forget to label your container for easy meal planning!
Reheating
To reheat, thaw frozen soup overnight in the fridge. Gently warm it on the stovetop over low heat, stirring often, and add the milk and cream at this stage if you skipped them before freezing. Avoid boiling—gentle heat keeps the soup silky and prevents the dairy from separating.
FAQs
Can I make Cream of Spinach Soup with frozen spinach?
Absolutely! Frozen spinach is a great time-saver and works beautifully here. Just make sure it’s thawed and well-drained to avoid any excess water in your soup, which can dilute the flavor and ruin the texture.
Is there a dairy-free version of this soup?
You can easily swap in coconut milk or unsweetened oat milk for the dairy components to create a luscious, plant-based Cream of Spinach Soup. Consider using a vegan butter or olive oil for sautéing as well.
What can I do if my soup turns out too thin?
If you prefer a thicker soup, you can blend in an extra tablespoon of flour at the start or add a small boiled potato before puréeing. You can also let the soup simmer a little longer uncovered to naturally reduce and thicken.
Can I prepare Cream of Spinach Soup in advance for a party?
Yes! This soup is incredibly make-ahead friendly. Prepare it the day before, let it cool, and store in the fridge. Gently reheat just before serving and add your final garnishes at the last moment for best results.
How do I prevent the cream from curdling?
Always add the milk and cream after taking the soup off the boil and simmer at gentle heat. High heat or rapid boiling can separate the dairy, so keep things low and slow for the creamiest result.
Final Thoughts
If you’re looking to add a splash of color and a wave of comfort to your table, you truly can’t go wrong with Cream of Spinach Soup. It’s a breeze to make, easy to customize, and sure to win hearts from the very first spoonful. Gather your ingredients, trust the process, and enjoy every creamy bite—you might just find yourself making this one on repeat!
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Cream of Spinach Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a velvety and comforting bowl of Cream of Spinach Soup, a rich and creamy vegetarian delight that’s perfect for a cozy meal.
Ingredients
For the soup:
- 1 tablespoon butter or olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Spinach mixture:
- 4 cups fresh spinach, packed (or 10 ounces frozen spinach, thawed and drained)
Broth mix:
- 2 cups vegetable or chicken broth
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
Seasoning:
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour (optional, for thickening)
Optional garnish:
- Grated Parmesan or croutons
Instructions
- Heat the butter or olive oil: In a large saucepan over medium heat.
- Sauté onion and garlic: Cook until onion is soft and translucent, about 4–5 minutes.
- Add spinach: Cook until wilted, about 2–3 minutes for fresh spinach.
- Optional thickening: Sprinkle in flour and cook for 1 minute.
- Pour in broth: Bring to a simmer and cook for 5–7 minutes.
- Blend the soup: Use an immersion blender or transfer to a blender to puree.
- Add remaining ingredients: Stir in milk, cream, nutmeg, salt, and pepper. Simmer for 5–10 minutes.
- Serve: Hot, garnished with Parmesan or croutons if desired.
Notes
- For a lighter version, use all milk and skip the cream.
- Coconut milk can be used for a dairy-free alternative.
- This soup pairs well with crusty bread or grilled cheese sandwiches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 5g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
