If you’re in the mood for something hearty yet healthy, this cream of spinach soup is exactly what you need. Velvety smooth, rich, and bursting with the goodness of spinach, this soup feels like a warm hug in a bowl. It’s the perfect balance of creamy indulgence and wholesome flavor. Plus, it’s a great way to sneak in some extra veggies without sacrificing taste. Trust me, this one’s going to be a go-to in your recipe collection!
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Why You’ll Love Cream of Spinach Soup
This soup is not just comforting—it’s packed with flavor and nutrition too. Here’s why it’s a winner:
Cozy and Comforting: The creamy texture and rich flavor make this soup the perfect dish to warm you up on a chilly day. It’s like a big bowl of comfort food without the guilt.
Simple Ingredients: Made with a few basic ingredients you probably already have in your kitchen, it’s one of those recipes that you can whip up without a trip to the store.
Quick and Easy: Ready in under 30 minutes, this soup is perfect for busy weeknights when you want something nourishing but don’t have time to cook for hours.
Customizable: Want to make it vegan? Easy—just swap out the cream for coconut milk or a plant-based alternative. You can adjust the seasoning to your liking too, adding a pinch of nutmeg or garlic for extra depth.
Healthy: Packed with fresh spinach, this soup is full of nutrients like iron and fiber, making it a great option for anyone looking to eat a bit healthier without compromising on flavor.
Ingredients
Cream of spinach soup is so easy to make and requires only a handful of ingredients. Let’s break it down:
Spinach: Fresh spinach is the star of this soup. You can also use frozen spinach if that’s what you have on hand—just make sure to thaw and drain it first!
Butter: The richness of butter adds that velvety texture to the soup base. You can substitute with olive oil for a lighter option.
Onion: A little sautéed onion brings a gentle sweetness and depth of flavor to the soup.
Garlic: Fresh garlic adds a burst of aromatic flavor that complements the spinach perfectly.
Flour: The flour helps thicken the soup and creates that creamy texture. You can use a gluten-free flour if needed.
Vegetable Broth: A flavorful vegetable broth is essential for creating the base of the soup. You can also use chicken broth if you prefer.
Cream: Heavy cream gives the soup its luxurious texture and richness. For a lighter version, you can use half-and-half or even a plant-based cream.
Salt and Pepper: Simple seasonings to bring out the best in the soup. Don’t forget to adjust them to taste!
Note: The full ingredients list, including measurements, is provided in the recipe card directly below.
Instructions
Making this creamy spinach soup is super easy and only takes a few simple steps:
Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
Cook the Spinach: Add the fresh spinach to the pot and cook until wilted, about 2-3 minutes. If using frozen spinach, be sure to cook it through and break up any clumps.
Make the Roux: Sprinkle the flour over the cooked spinach and stir well to combine. Cook for about 1-2 minutes to eliminate the raw flour taste.
Add the Broth: Gradually pour in the vegetable broth, stirring constantly to avoid any lumps. Bring the mixture to a simmer and cook for 10-12 minutes, allowing the soup to thicken slightly.
Blend the Soup: Use an immersion blender to carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (just be careful, it’ll be hot!).
Add the Cream: Stir in the heavy cream and cook for an additional 2-3 minutes to heat through. Taste and adjust the seasoning with salt and pepper.
Serve and Enjoy: Ladle the soup into bowls and serve hot. You can garnish with a dollop of sour cream or a sprinkle of grated cheese for an extra touch of indulgence.
How to Serve Cream of Spinach Soup
This creamy soup pairs beautifully with a variety of sides. Here are a few ideas to make your meal even better:
Crusty Bread: Serve with a slice of warm, crusty bread or garlic bread to dip into the soup. It’s the ultimate comfort food combo.
Fresh Salad: A crisp green salad with a light vinaigrette is the perfect complement to the creamy richness of the soup.
Grilled Cheese: You can’t go wrong with a classic grilled cheese sandwich alongside your bowl of creamy spinach soup. It’s the best way to make your meal feel extra cozy.
Additional Tips
Here are a few extra tips to make your cream of spinach soup even better:
Use Fresh Spinach for the Best Flavor: Fresh spinach gives the soup the brightest flavor, but frozen spinach will work if you’re in a pinch. Just be sure to drain it thoroughly to avoid excess liquid in the soup.
Adjust the Consistency: If you prefer a thicker soup, add more flour during the roux step or reduce the broth. For a thinner soup, add a little extra broth until you reach your desired consistency.
Make it Vegan: To make this soup vegan, swap the butter for olive oil and use coconut milk or almond cream instead of heavy cream.
Serve Immediately: This soup is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
FAQ Section
Q1: Can I make this soup ahead of time?
A1: Yes, you can make the soup ahead of time and store it in the fridge. It keeps well for up to 3 days. Just reheat it on the stove before serving.
Q2: Can I freeze cream of spinach soup?
A2: Yes, this soup freezes beautifully! Just make sure to let it cool completely before transferring it to a freezer-safe container. It will last up to 3 months in the freezer.
Q3: Can I use a different leafy green instead of spinach?
A3: Absolutely! You can substitute with other greens like kale, Swiss chard, or arugula. Just keep in mind that different greens may alter the flavor slightly.
Q4: Can I use a dairy-free cream substitute?
A4: Yes, you can use coconut cream, cashew cream, or any plant-based cream of your choice for a dairy-free version of this soup.
Q5: How can I make this soup spicier?
A5: Add a pinch of red pepper flakes or a dash of cayenne pepper for some heat. It’ll add a nice kick to the creamy texture.
Q6: Can I add other vegetables to the soup?
A6: Of course! You can add sautéed leeks, carrots, or celery to the soup for extra flavor and texture.
Q7: Can I make this soup in a slow cooker?
A7: Yes! You can sauté the onion and garlic first, then add everything to the slow cooker. Cook on low for 4-5 hours and blend before serving.
Q8: How do I make the soup creamier?
A8: If you want a richer, creamier soup, try adding more cream or a little cream cheese to the mixture. You can also blend in some potatoes for a thicker, smoother texture.
Q9: How can I make this soup vegan?
A9: To make the soup vegan, simply swap the butter for olive oil and use coconut milk or another plant-based cream instead of dairy cream.
Q10: Can I double this recipe?
A10: Yes, you can easily double this recipe to serve more people. Just be sure to adjust the cooking time accordingly.
Conclusion
This creamy spinach soup is the perfect balance of comforting and healthy. With a smooth, velvety texture and rich flavor, it’s a great way to enjoy spinach in a totally new way. Whether you’re serving it on its own or pairing it with a hearty side, this soup is sure to warm you up and satisfy your taste buds. Go ahead and give it a try—you’ll be hooked after the first spoonful!
Print
Cream of Spinach Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy spinach soup is a comforting, flavorful dish that’s perfect for any occasion. With a smooth texture and a hint of nutmeg, it’s a delicious way to enjoy the goodness of spinach.
Ingredients
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1 tablespoon olive oil
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2 tablespoons butter
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1 large shallot, chopped
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2 garlic cloves, minced
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2 tablespoons flour
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1 pound spinach leaves
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2 1/2 cups heavy cream (or half and half)
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2 cups chicken (or vegetable) broth
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Pinch of freshly grated nutmeg, to taste
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1/2 teaspoon cayenne pepper (optional)
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Salt and freshly ground pepper, to taste
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1/2 cup grated parmesan cheese
Instructions
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Sauté Shallots and Garlic:
In a large pot or Dutch oven, heat olive oil and butter over medium heat until the butter melts. Add the chopped shallot and minced garlic, sautéing until softened and fragrant. -
Make the Base:
Add the flour and stir to combine, cooking for about a minute to eliminate the raw flour taste. Add the spinach and cook until wilted, about 5 minutes. -
Add Liquids and Seasonings:
Pour in the heavy cream, chicken broth, nutmeg, cayenne pepper (if using), salt, and pepper. Cook until the soup thickens, about 5 minutes. -
Finish the Soup:
Stir in the grated parmesan cheese until fully combined. Taste for seasoning and adjust salt and pepper if necessary.
If the soup is too thin, dissolve a bit more flour into some broth or heavy cream and add that mixture to the pot. Cook until it reaches your desired thickness.
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Serve:
Serve the soup immediately, garnished with additional parmesan cheese if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Fiber: 3g
- Protein: 6g