Spinach Soup is so rich and creamy- your family won’t mind eating their veggies! Quick to make & hearty enough for a meal, it looks pretty on the table too!
Full of antioxidants and fiber, spinach is the star of the show in my Spinach Soup. Popeye won’t be the only one who’s gonna want seconds of this velvety cream soup! The brilliant green color is a beautiful addition to the table, and each bite is full of flavor. And the best part is- it’s ready in about 35-40 minutes!
I love creamy soups- well I actually haven’t met a soup I didn’t like- but creamy ones are my favorite! This Spinach Soup is at the top of my list. It’s so yummy, you’ll forget it’s good for you! Another creamy veggie soup that my family loves is my Cream of Broccoli Soup, and you have to try my Tomato Basil Soup. They’re both velvety smooth, hearty, and decadent! You can add potatoes to this recipe to make Potato Spinach Soup, but I’ve also got a fantastic and quick Easy Potato Soup. Any of these will chase away the winter chill and leave you feeling warm and cozy inside and out!
WHAT I LOVE MOST ABOUT THIS RECIPE:
- The velvety smooth texture
The bright green color
It’s packed with nutrition
It’s hardy enough to be a meal on its own
SAVE THIS SPINACH SOUP
TO YOUR SOUP BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
What Ingredients Do You Need To Make Spinach Soup?
Fresh Spinach Soup begins with butter, onion, and garlic. You’ll also need chicken broth, salt, pepper, and nutmeg. Finally, heavy cream and, of course, fresh spinach round out the list for this creamy, delicious soup.
How Do You Make Spinach Soup?
Making this Spinach Soup recipe is super simple. Start by sauteing the onion and garlic in the butter. Add in the chicken stock, spices, and spinach. Once the spinach is tender, puree the soup (careful here- blending hot liquids can be dangerous! See the recipe notes for more information) and stir in the heavy cream. Heat gently and get ready to dive into the best Spinach Soup recipe ever!
Step By Step: How To Make Spinach Soup
1. In a pot, saute onion and garlic in butter until soft and translucent.
2. Remove the stems of spinach, then wash and drain in a colander.
3. Add spinach in the pot.
4. Pour in chicken broth.
5. Add salt and pepper.
6. Add nutmeg.
7. Bring soup to a boil, then simmer until tender.
8. Cool soup slightly, then carefully add soup in batches to a blender.
9. Puree soup.
10. Pour pureed soup back into the pot.
11. Add heavy cream to soup over medium-low heat. Heat gently and serve.
- 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
- 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.
Fans Also Made:
Recipe Notes For Spinach Soup:
Safety Note about Blending Hot Liquid: Hot liquids in a blender are a potential kitchen catastrophe! The steam expands when you blitz the liquid and if sealed tightly, can cause the blender to explode!
To avoid a hot mess- and a possible ER visit:
- Allow the liquid to cool a bit
- Blend in small batches
- Vent the blender lid (take out the piece in the center and cover with a towel)
- Start on low before moving to higher speeds
Gently Heat the Cream: Low and slow is the best way to heat any kind of dairy. Dairy, particularly milk, will split and curdle when heated to aggressively. You can also take your cream out of the fridge and allow it to warm on the counter while you’re assembling the rest of the soup. This way, it won’t go through such an extreme temperature shift and will be less likely to split.
Can You Make Spinach Soup Ahead Of Time?
This creamy Spinach Soup is best made just before serving for maximum color and freshness. However, it does hold in the fridge for a couple of days- as long as a bit of fading doesn’t bother you. This simple Spinach Soup assembles so quickly that it’s easy to pull together on even a busy weeknight.
How Do You Freeze Spinach Soup?
Like any cream based soup, this cream of Spinach Soup is best frozen before adding the cream if you are making it ahead of time. Complete the recipe up to the cream, cool completely, and freeze. To serve, cook until heated and add the cream. Gently heat through and ladle up yumminess! The green of the spinach might be slightly darker than fresh, but it will still taste great!
What Do You Serve With Spinach Soup?
I love a soup and sandwich combo. A gooey grilled cheese sandwich or any simple sandwich would pair perfectly with this cream of Spinach Soup recipe. This soup is very rich and can be a meal in itself- especially served with a loaf of crusty fresh bread!
More Comforting Soups…
- Chicken Taco Soup
- 15 Bean Soup
- Creamy Chicken and Wild Rice Soup
- Italian Sausage Soup
- Ham and Bean Soup
- Beef and Tomato Macaroni Soup
- Hamburger Soup
- Chicken Tortellini Soup
- Vegetable Beef Soup
- Beef Barley Soup
- Cheeseburger Soup
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!
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!
nicole (thespicetrain.com) says
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!