If you’re craving a warm, cozy bowl that’s both comforting and full of vibrant green goodness, this Cream of Spinach Soup Recipe is going to become your new go-to. It’s incredibly smooth and creamy, with just the right hint of garlic and nutmeg to elevate the fresh spinach flavor without overpowering it. This soup manages to strike that perfect balance between nutritious and indulgent, making it a fantastic option for lunch, dinner, or even a light starter when entertaining guests. I can’t wait to share this recipe with you because it’s not only simple to make but also irresistibly satisfying.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each one plays a crucial role in creating a soup that’s rich in flavor and beautifully silky in texture. From fresh spinach delivering that vibrant color and earthy taste to the blend of butter and olive oil that creates a flavorful base, every ingredient matters.
- 1 tablespoon butter: Adds a lovely richness and smooth mouthfeel to the soup’s foundation.
- 1 tablespoon olive oil: Balances the butter with a fruity undertone and helps sauté the aromatics perfectly.
- 1 small onion, finely chopped: Brings mild sweetness and depth when softened.
- 2 cloves garlic, minced: Infuses the soup with a gentle punch of aromatic warmth.
- 4 cups fresh spinach (about 5 ounces): The star ingredient that delivers freshness and vibrant green color.
- 2 tablespoons all-purpose flour: Acts as a thickener, giving the soup that luscious creamy texture.
- 2 cups vegetable or chicken broth: The liquid base that carries all the flavors and ensures the soup isn’t too heavy.
- 1 cup whole milk: Adds creaminess without overpowering the spinach’s flavor.
- 1/2 cup heavy cream: Intensifies the luxurious texture and richness.
- 1/4 teaspoon ground nutmeg: A secret touch that complements the spinach perfectly with a warm, subtle spice.
- Salt and black pepper to taste: Essential for enhancing all the natural flavors.
- Optional: grated Parmesan cheese or croutons for topping: Great to add an extra layer of flavor and texture when serving.
How to Make Cream of Spinach Soup Recipe
Step 1: Sauté Aromatics
Start by heating butter and olive oil in a medium saucepan over medium heat. Once hot, add the finely chopped onion and cook it slowly for about 4 to 5 minutes. You want the onion soft and translucent, never browned, to bring out its natural sweetness. Then add the minced garlic and let it cook just long enough to become fragrant—around 30 seconds will do.
Step 2: Wilt the Spinach
Next, toss in your fresh spinach. Stir it around and cook just until wilted, about 2 to 3 minutes. Don’t overcook here because the spinach should keep its bright green color and fresh flavor, which makes this soup so appealing visually and taste-wise.
Step 3: Make the Roux
Sprinkle the flour over the spinach and sautéed aromatics and stir thoroughly to coat everything evenly. This step is key for thickening the soup later. Let the flour cook for about a minute to eliminate its raw taste, but keep an eye on it so it doesn’t burn.
Step 4: Add Broth and Simmer
Slowly pour in the vegetable or chicken broth while whisking constantly to ensure there are no lumps. Bring the mixture up to a gentle simmer and allow it to cook for about 5 minutes. You’ll notice the broth thickening slightly, which sets the stage for that luscious creamy finish.
Step 5: Purée the Soup
Using an immersion blender directly in the pot is the easiest way to get a super smooth texture, but you can also carefully blend the soup in batches using a regular blender. Just be cautious—hot liquids can splatter! The goal here is a silky consistency that transforms simple spinach soup into something truly special.
Step 6: Finish with Dairy and Seasoning
Return the blended soup to the stove (if you removed it) and stir in the whole milk, heavy cream, and a pinch of nutmeg. Adjust salt and black pepper to your taste. Let everything warm gently for another 5 to 7 minutes over low heat, stirring occasionally. This final simmer melds all the flavors together and thickens the soup just right.
How to Serve Cream of Spinach Soup Recipe
Garnishes
Adding a sprinkle of grated Parmesan cheese immediately before serving can elevate the savory side of this soup, making every spoonful a delight. For a contrasting crunch, top it with homemade or store-bought croutons—they soak in the soup but still keep a bit of texture, which is wonderful.
Side Dishes
This soup pairs beautifully with crusty artisan bread or a warm grilled cheese sandwich for a nostalgic, comforting meal. For a lighter option, a crisp green salad dressed with lemon vinaigrette complements the creamy soup without overpowering it.
Creative Ways to Present
Serving your cream of spinach soup in small cups or shot glasses can make it a charming starter at dinner parties. Alternatively, ladle it into hollowed-out bread bowls for that cozy, rustic touch that everyone loves. A swirl of cream or a drizzle of herb oil on top adds flair and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps well in an airtight container in the refrigerator for up to three days. When stored properly, the flavors actually deepen, so it tastes even better the next day!
Freezing
You can freeze the soup for up to two months, but keep in mind that cream-based soups occasionally separate after freezing. To prevent this, freeze the soup before adding the milk and cream, then add them fresh when reheating.
Reheating
Gently warm the soup over low to medium heat on the stovetop, stirring frequently to prevent scorching. If the soup thickens too much while reheating, simply stir in a splash of milk or broth until you reach your desired consistency.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach for convenience, but make sure to thaw and drain it well to avoid extra water diluting the soup’s flavor and texture. Frozen spinach will work just fine and still produce a delicious Cream of Spinach Soup Recipe.
Is this soup suitable for vegans?
Absolutely! Simply substitute the butter with olive oil and replace the milk and heavy cream with your favorite plant-based alternatives like coconut or cashew milk and vegan cream. The soup will stay creamy and flavorful.
Can I add other vegetables?
For a twist, try blending in a small boiled potato or some white beans to add creaminess and body without relying solely on dairy. Just cook them along with the spinach before blending, and you’ll have a wonderfully hearty soup.
What can I do to make the soup spicier?
If you like a bit of a kick, add a pinch of cayenne pepper or some crushed red pepper flakes when adding the garlic. This gives the soup a subtle heat that balances the creaminess beautifully.
How do I prevent the soup from separating?
To keep your Cream of Spinach Soup Recipe perfectly smooth, always add cream and milk towards the end of cooking and avoid boiling once they’re added. Gentle simmering and constant stirring are key to preventing separation.
Final Thoughts
This Cream of Spinach Soup Recipe is such a gem and a testament to how simple ingredients can come together to create something truly comforting and special. Whether you’re making it for a quiet night in or as a crowd-pleasing starter, it never disappoints. I hope you enjoy making it as much as I do and find it becomes a beloved part of your recipe collection.
Print
Cream of Spinach Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Cream of Spinach Soup combines fresh spinach with a blend of butter, olive oil, onions, garlic, and a touch of cream. It’s perfectly seasoned with nutmeg, salt, and pepper to create a smooth, rich soup that’s easy to prepare on the stovetop. Topped optionally with Parmesan cheese or crunchy croutons, it’s an ideal starter or light meal with a lovely balance of flavors and textures.
Ingredients
Main Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach (about 5 ounces)
- 2 tablespoons all-purpose flour
- 2 cups vegetable or chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Optional Toppings
- Grated Parmesan cheese
- Croutons
Instructions
- Heat fats and sauté onion: In a medium saucepan over medium heat, melt the butter and olive oil together. Add the finely chopped onion and sauté for 4 to 5 minutes until the onion becomes soft and translucent, which builds a flavorful base.
- Add garlic: Stir in the minced garlic and continue cooking for about 30 seconds, just until fragrant, being careful not to burn it.
- Cook spinach: Add the fresh spinach to the pan and cook for 2 to 3 minutes until it wilts down, mixing frequently to combine with onions and garlic.
- Incorporate flour: Sprinkle the flour evenly over the spinach mixture and stir thoroughly to coat all the vegetables. Cook for an additional minute to remove the raw flour taste and help thicken the soup later.
- Add broth and simmer: Slowly whisk in the vegetable or chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook for 5 minutes so the soup thickens slightly.
- Blend the soup: Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy. Return the blended soup to the pot if needed.
- Finish with dairy and seasoning: Stir in the whole milk, heavy cream, ground nutmeg, salt, and black pepper. Keep the soup on low heat and simmer gently for another 5 to 7 minutes, stirring occasionally to combine all flavors and heat through without boiling.
- Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese or crunchy croutons if desired for extra texture and flavor.
Notes
- For a vegan alternative, substitute dairy milk and cream with plant-based versions such as almond or oat milk and use olive oil instead of butter.
- Add a small boiled potato or cooked white beans when blending to increase creaminess without dairy products.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
