Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWWith spring just around the corner, it’s the perfect time for my spinach soup! It’s warm and comforting for cold days, but the greens are whispering to me, “it’s almost spring!” It also happens to be smooth and creamy, and so incredibly easy to throw together. I absolutely love it this time of year. Make this creamy spinach soup recipe with me now, and I bet you’ll be making it well into spring!
Why You Need My Spinach Soup Recipe
- Creamy, velvety texture with an earthy flavor – I have no idea if canned cream of spinach soup is actually a thing, but with what they put in other kinds, I don’t want to find out. My homemade spinach soup is fresh and bold, with a smooth, ultra creamy texture that will have you coming back for more. If you like my cream of asparagus soup or cream of mushroom soup, this one is similar with spinach instead.
- 6 simple ingredients – Plus salt, pepper, and you could throw on optional herbs if you want. And I love that it takes less than half an hour!
- Light and packed with nutrients – Many spinach soup recipes use starchy thickeners or potatoes to make them thicker, but mine is naturally thickened with feel-good greens. And every bowl still tastes like comfort food.
Ingredients & Substitutions
Here I explain the best ingredients for my spinach soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Fresh Spinach – Fresh is my favorite here, but you can swap the pound of fresh spinach in this recipe with 10 ounces of frozen if that’s what you’ve got.
- Aromatics – A.k.a. diced onions and minced garlic. Fresh garlic gives the best flavor, but if you’re in a rush, a teaspoon of jarred minced garlic works.
- Broth – I used vegetable broth, but chicken broth or even bone broth is great, too.
- Heavy Cream – Makes the soup creamy! You can use half and half to lighten it up, but your spinach soup will be thinner. You can also use full-fat coconut milk for a dairy-free and vegan option.
- Butter – I use this to saute the aromatics for extra flavor. You can use ghee or olive oil if you like.
- Fresh Chives – Optional, but I love them for a pop of color and extra flavor! Sometimes I use dill instead.
- Sea Salt & Black Pepper
How To Make Spinach Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the aromatics. Melt the butter in a Dutch oven or large pot. Add the onion and cook until soft and translucent. Toss in the garlic and cook until it smells amazing.
- Simmer the soup. Add the spinach, broth, salt, and pepper. Bring to a boil and let it simmer.
- Blend until smooth. Take the spinach soup off the heat and blend it with an immersion blender.
- Make it creamy. Stir in the heavy cream. Season with more salt and pepper to your taste. I like to serve with an extra drizzle of cream and a sprinkle of fresh chives.
My Recipe Tips
- Try more aromatics for extra flavor. You can sauté mushrooms, shallots, leeks, carrots, celery, or bell peppers together with the onions. If you use peppers, I recommend green ones to not change the color of the soup.
- For the smoothest texture, simmer 5 minutes past the spinach wilting. This makes the spinach extra soft to blend smoothly.
- Your blender will affect the texture, too. I love this immersion blender I got last year and it makes this cream of spinach soup silky smooth, but I found my previous one didn’t quite get me that velvety texture. If yours is less powerful, you may prefer to pour the soup into a regular blender.
- Want to make it thicker? I think it’s thick enough, but it’s not as thick as, say, my squash soup or roasted tomato soup. There are a couple ways you can thicken it more. You can simmer it to reduce (preferably before adding the cream), add a few extra ounces of spinach, or melt in some cream cheese, like I do for cream of broccoli soup.
- Prefer an unblended soup? Some spinach soup recipes are more like a hot spinach dip or creamed spinach in soup form, and you can easily do that with this one! Just skip the blending step, and for this version I only simmer for 5 minutes instead of 10. If you want it thicker, melt in some cream cheese to thicken it at the end, like I explained above.
- Feel like something is missing? Stir in a splash of lemon juice at the end for brightness, or check if it needs more salt.
Serving Ideas
This time I topped my spinach soup with a drizzle of cream and fresh chives. I also love it with cheese crisps or almond flour crackers crumbled on top.
It makes a perfect light starter to your healthy dinner, but this soup also very lunchy-worthy paired with a chicken salad sandwich or my green goddess salad.
Spinach Soup (Easy, Creamy Recipe)
My spinach soup recipe is creamy, bright, and comforting at the same time. Make it in just 25 minutes, with 6 simple ingredients!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
In a Dutch oven or large pot over medium heat, melt the butter. Add the onion and saute for 5-6 minutes, until soft and translucent.
-
Add the garlic and saute for about 1 minute, until fragrant.
-
Add the spinach, vegetable broth, salt, and pepper. Simmer for about 10 minutes. (The spinach will be fully wilted and tender around 4-5 minutes. Simmer for an additional 5 minutes after this point.)
-
Remove the spinach soup from heat. Using an immersion blender, blend the mixture until smooth. (Alternatively, you can blend in a regular blender, working in batches if necessary, and then return the soup to the pot.)
-
Stir in the heavy cream. Adjust salt and pepper to taste if needed.
-
If you like, garnish with additional heavy cream and fresh chives.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips to help you get the best silky smooth texture in your soup, ways to thicken it, an option for an unblended version, and add-ins for extra flavor.
- Store: This spinach soup stores quite well, although the color sometimes changes a bit. Keep leftovers in an airtight container in the fridge for 3-4 days.
- Reheat: Heat it in a saucepan over medium heat, or the microwave is fine, too. Cover it, because the thick texture makes messy splatters!
- Freeze: I don’t recommend freezing this soup with the cream in there, but you can keep it in the freezer for up to 6 months without the cream. Just add the cream when reheating.
- Note on nutrition info: The calculations does not include the optional chives, but they don’t change the numbers very much.
📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Spinach Soup
6 Comments
maria
1Nice! In Finland we eat it with a boiled eggs on top. Chopped in small pieces when served . It adds a great taste to it.
Maya | Wholesome Yum
0That sounds delicious, Maria! Thank you for sharing.
Janice
0I made this and it was quick, easy and so delicious. I served it as the starter for our salmon dinner. The whole family loved it.
Wholesome Yum D
0I’m so happy to hear that, Janice! It sounds like such a delicious way to start off your salmon dinner, I’m glad the whole family enjoyed it!
Ann
0Very tasty soup. For health issues I need to use low sodium or no sodium. I made this recipe as written but added 3 tsp of grated parmesan to decrease the amount of sodium I also used only 1/4 cup of cream and the remainder used 1% milk and broth leftover from a roast. Thanks for the cream cheese tip from your broccoli cream soup recipe. It’s nice to have recipes that keep my health issues on track and don’t leave me hating the food I have to eat.
Maya | Wholesome Yum
0I’m glad you liked it, Ann! That’s a great adaptation to reduce the sodium and use less cream.