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Spinach Soup Recipe

Spinach Soup

Steven
This spinach soup recipe is one of those dishes that checks every box: quick, healthy, deeply satisfying, and made almost entirely from pantry and fridge staples. A pot of fresh spinach transforms into a silky, vividly green bowl of comfort in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 bowls
Calories 145 kcal

Equipment

  • Large soup pot or Dutch oven - At least 4-quart capacity
  • Immersion Blender - or high-speed countertop blender
  • Wooden spoon or silicone spatula
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Ladle

Ingredients
  

  • 2 tbsp olive oil - 30 ml, or unsalted butter
  • 1 medium yellow onion - roughly chopped
  • 4 cloves garlic - minced
  • 5 oz fresh baby spinach - 142 g, about 5 packed cups
  • 3 cups chicken broth - 720 ml, or vegetable broth for vegetarian
  • 1/4 cup heavy cream - 60 ml, or coconut cream for dairy-free
  • 1/2 tsp salt - plus more to taste
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh lemon juice

Optional Garnishes

  • heavy cream or coconut cream - for drizzling
  • croutons - homemade or store-bought
  • red pepper flakes - for a subtle kick
  • Parmesan cheese - freshly grated, optional
  • fresh herbs - dill or parsley, optional

Instructions
 

  • Prep your ingredients: roughly chop onion, mince garlic, and measure remaining ingredients.
  • Heat olive oil or butter in a large soup pot over medium heat. Add onion and sauté for 5-6 minutes until soft and translucent.
  • Add minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
  • Pour in broth and bring to a gentle simmer. Let simmer for 2-3 minutes to infuse flavors.
  • Add spinach all at once, stir, and press down. Cook for 2-3 minutes until completely wilted. Remove from heat immediately.
  • Blend until smooth using an immersion blender directly in the pot, or carefully in a countertop blender.
  • Return soup to low heat. Stir in heavy cream, salt, pepper, and nutmeg. Add lemon juice and adjust seasoning to taste.
  • Heat gently for 2-3 minutes until warmed through (do not boil). Garnish and serve immediately with crusty bread.

Notes

  • Don't overcook the spinach: 2-3 minutes after adding it to the hot broth is all it needs. Remove from heat immediately once wilted to preserve the vibrant green color.
  • Blend thoroughly: A full 60-90 seconds of blending produces a noticeably silkier texture than a quick pulse.
  • Use baby spinach: It's milder and sweeter than mature spinach, which has tougher stems and a more bitter flavor.
  • Taste before serving: Always taste and adjust salt and lemon after blending, as blending can mellow flavors.
  • Keep the heat low after adding cream: Never boil cream-based soups — a gentle warm-through is all you need to prevent separation.
  • Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2 months. Thaw overnight before reheating.
  • Reheating: Reheat on the stovetop over low heat or in the microwave in 60-second intervals. Add a splash of broth or water if the soup has thickened.
  • Dairy-free variation: Substitute vegetable broth for chicken broth and use full-fat coconut cream instead of heavy cream for a completely vegan version.
  • Add protein: Stir in a drained can of white beans or chickpeas before blending, add shredded rotisserie chicken after blending, or top with a poached egg for extra protein.
  • Color note: The soup may lose some vibrancy after refrigeration. This is normal and doesn't affect flavor — serve fresh for the brightest color.
Keyword creamy spinach soup, green soup, healthy soup, quick soup recipe, spinach soup