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This Spinach Soup turns a full pound of fresh spinach into a silky, luxurious cream soup with plenty of garlic, a touch of nutmeg, and rich heavy cream. Everything is puréed right into the savory broth, giving this cream of spinach soup its beautifully smooth texture and gorgeous green color—no flour, roux, or potatoes needed.
If you love rich, velvety soups like this one, try my Cream of Broccoli Soup, Cream of Mushroom Soup, or Butternut Squash and Apple Soup next. You’ll find even more cozy favorites in my Best Homemade Soup Recipes collection.
✨ Before You Begin
✨ Use fresh spinach. A full pound of fresh spinach gives this soup its beautiful green color and fresh spinach flavor. It looks like a lot going into the pot, but it cooks down dramatically.
✨ Don’t skip the nutmeg. You only need a small amount, but nutmeg is wonderful with spinach and cream. It adds warmth and depth without making the soup taste like nutmeg.
✨ Blend until completely smooth. Give the soup enough time in the blender to become silky and velvety. If using a countertop blender, work in batches and be careful when blending the hot soup.
✨ Add the cream at the end. Once the spinach mixture is puréed, stir in the heavy cream and gently heat it through. Avoid a hard boil after adding the cream to keep the soup beautifully smooth.
Ingredients + Key Notes
Fresh spinach – A full pound of fresh spinach is the star of this soup, giving it its beautiful green color and fresh spinach flavor. Don’t worry when you see the mountain of spinach—it wilts down quickly as it cooks.
Butter – Adds richness and gives us a flavorful base for sautéing the onion and garlic.
Onion + garlic – Plenty of fresh garlic—four cloves—along with onion builds a savory foundation so the soup has much more flavor than spinach and cream alone.
Chicken broth – Creates the savory base of the soup and balances the richness of the cream. Use a good-quality broth since its flavor comes through in such a simple recipe.
Nutmeg – Just a small amount enhances both the spinach and the cream. It adds subtle warmth and depth without making the finished soup taste noticeably like nutmeg.
Heavy cream – Gives this cream of spinach soup its luxurious richness and velvety finish. It’s stirred in after blending so the soup stays beautifully smooth.
🥣 How to Make Spinach Soup
Sauté the aromatics. Melt the butter in a large pot, then cook the onion until softened. Add the garlic and cook just until fragrant.
Cook the spinach. Add the chicken broth, spinach, salt, pepper, and nutmeg. Bring to a gentle simmer and cook until the spinach is tender.
Purée the soup. Carefully blend the spinach mixture until completely smooth and silky, working in batches if using a countertop blender.
Finish with cream. Return the puréed soup to the pot, stir in the heavy cream, and gently heat through. Taste and adjust the seasoning before serving.
⭐ Pro Tips
⭐ Don’t brown the garlic. Garlic can turn bitter when it gets too dark. Once you add it to the softened onion, cook it only until fragrant before adding the liquid.
⭐ Add the spinach gradually if needed. A full pound takes up a lot of room at first. Add it by the handful, stirring as it wilts, and you’ll quickly have room for the rest.
⭐ For the silkiest soup, use a countertop blender. An immersion blender works too, but a high-powered countertop blender will generally give you the smoothest, most velvety texture.
⭐ Be careful blending hot soup. If using a countertop blender, work in batches, don’t overfill the container, and allow steam to escape according to your blender manufacturer’s instructions.
⭐ Keep the heat gentle after adding the cream. Heat the finished soup just until hot rather than bringing it to a hard boil. This helps preserve its smooth, creamy texture.
⭐ Taste at the very end. Cream softens flavors, so check the salt, pepper, and nutmeg after the cream has been added and adjust as needed.
⭐ Gently heat the cream. Once the heavy cream is added, keep the heat low and warm the soup gently—don’t let it boil. High heat can cause dairy to separate and lose that beautifully smooth texture. For an even gentler transition, let the cream sit at room temperature briefly while you prepare the soup so it isn’t refrigerator-cold when it hits the hot broth.
Serving Suggestions
This creamy Spinach Soup makes a lovely lunch or light dinner, and I especially love serving it with something crusty for dipping.
A fresh salad – Pair it with a crisp House Salad or Strawberry Blue Cheese Salad to balance the rich, creamy soup.
Don’t forget the bread – My Dutch Oven Bread is perfect for tearing into big pieces and dipping into that silky soup. Garlic and Herb Parker House Rolls, Crescent Rolls or warm Cheddar Biscuits would be delicious too.
Storing, Reheating, Freezing + Make Ahead
Storing: Let the soup cool, then refrigerate it in an airtight container for up to 3–4 days.
Reheating: Warm gently on the stovetop over low to medium-low heat, stirring occasionally. Avoid boiling the soup once the cream has been added.
Freezing: For the best texture, freeze the soup before adding the heavy cream. Cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in the cream.
Make ahead: Prepare and purée the soup through the blending step, then refrigerate. When you’re ready to serve, gently reheat it and stir in the heavy cream just before serving.
Frequently Asked Questions
◆ Is spinach soup the same as cream of spinach soup?
It can be. Spinach soup comes in many styles, but this recipe is a cream of spinach soup because the cooked spinach is puréed with the savory broth and finished with heavy cream. The result is wonderfully smooth, rich, and velvety.
◆ Can I use an immersion blender instead of a regular blender?
Yes. An immersion blender works well and lets you purée the soup right in the pot. The texture may not be quite as silky-smooth as it is with a high-powered countertop blender, but it will still be delicious.
◆ Safety Note about Blending Hot Liquids:
Hot soup creates steam, and that steam expands rapidly when the soup is blended. Never tightly seal hot liquid in a blender unless your blender is specifically designed for it. Work in small batches, don’t overfill the blender, and follow your manufacturer’s directions for safely blending hot liquids.
◆ Can I use frozen spinach?
Fresh spinach gives this soup its beautiful color and fresh flavor, so it’s my first choice. Frozen spinach can contain considerably more water, which can affect both the flavor and consistency of the finished soup, so I prefer fresh for this recipe.
◆ Why isn’t my spinach soup bright green?
Spinach naturally loses some of its vibrant green color the longer it’s exposed to heat. Cook the spinach only until tender, blend it as directed, and avoid boiling the soup after adding the heavy cream.
◆ Can I make this spinach soup vegetarian?
Absolutely. Simply replace the chicken broth with a good-quality vegetable broth. Everything else in the recipe can stay the same.
◆ Can I make spinach soup ahead of time?
Yes. For the best texture, prepare and purée the soup without the heavy cream, then refrigerate it. When you’re ready to serve, gently reheat the soup and stir in the cream at the end.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Homemade Soup Recipes
- Crockpot Potato Soup – Bacon and vegetables are sautéed first for extra flavor, then slow-cooked with tender potatoes and finished with cream for a thick, velvety soup.
- Mexican Street Corn Soup – Sweet corn, smoky spices, and creamy, tangy elote flavors come together in this irresistible soup, finished with fresh lime and plenty of delicious toppings.
- Tuscan White Bean Soup – Creamy white beans, tender vegetables, and savory Italian herbs simmer together in this rustic, hearty soup that’s full of cozy Italian flavor.
- Lasagna Soup – Italian sausage, red wine, caramelized tomato paste, and a Parmesan rind create an incredibly rich broth, finished with pasta and a creamy three-cheese topping.
- Chicken and Rice Soup – A whole chicken slowly simmers to create an old-fashioned, deeply flavorful broth, while the rice gives the soup wonderful body as it cooks.
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Tried This Recipe?
If you made this Spinach Soup, I’d love to hear how it turned out! Leave a comment and a star rating below — your feedback means so much to me and helps other readers too. ❤️
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen.
Spinach Soup
Ingredients
- 1/4 Cup Butter
- 1/2 Cup Onion, Chopped
- 4 Cloves Garlic, Minced
- 2 Cups Low Sodium Chicken Broth
- 16 Ounces Fresh Spinach, Washed, Dried, and Stems Removed
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 2-3 Generous Pinches Nutmeg, Or To Taste
- 2 Cups Heavy Cream
Instructions
- In a large pot, melt butter. Add onion and garlic and cook over medium-low heat until onion is soft and translucent.
- Add chicken broth, spinach, salt, pepper, and nutmeg. Bring soup to a boil, then reduce heat and simmer until the spinach is very tender about 10 minutes.
- Cool soup slightly, then carefully add to soup to a blender in batches and puree. (Remember only fill the blender partially because hot liquids expand!) Pour pureed soup back into the pot.
- Add heavy cream to soup and over medium-low heat, heat through gently. Serve.
I’m such a pushover for nutmeg. I chose to make your recipe out of the gazillions out there because it was the first one I found that included this wonderful spice! I did substitute the chicken stock for vegetable stock to make it meatless and it tasted great! BTW a hand immersion blender works fine (at least it did for me).Thanks so much for sharing!
Thank you so much, Elizabeth! ? Glad to hear you enjoyed it!
This looks delicious! Can I use my immersion blender for pureeing the soup? Thank you!
Hi Janet!
Its hard to say since they all work differently. I have only used my counter top blender. It may be fine if your immersion blender works well. Wish I could be more help with this. Good luck!
This soup is a winner! I saw the recipe, had all ingredients on hand, went into the kitchen and whipped it up for lunch. It was delightful! Thank you for sharing, Kathleen. 🙂
So happy you liked the soup, Nicole!
This recipe sounds WONDERFUL! And it’s low carb, right up my alley!
Thanks, Lindsey!