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
Scale
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.
