Cream of Spinach Soup
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Cream of Spinach Soup is one of those quietly elegant recipes that feels both comforting and fresh at the same time. Velvety smooth, vibrant green, and full of savory flavor, this soup transforms simple ingredients into something luxurious. It works just as well for a cozy lunch with crusty bread as it does as a sophisticated first course for dinner guests. Perfect with my Cheesy Rice-Stuffed Tomatoes!
Chef tips and tricks:
- If using fresh spinach (which I highly recommend), don’t overcook it. Add it near the end of cooking and simmer just until wilted to keep the soup bright green and fresh-tasting.
- Blend thoroughly for the silkiest texture. An immersion blender works great, but a countertop blender will give you an ultra-smooth restaurant-style finish. Just be careful with hot liquids.
- Add the cream over low heat at the end. Boiling after adding dairy can sometimes cause the soup to separate.
- Garnish the soup for an added elegant touch. I used crispy roasted chickpeas here, but even croutons will do!
MORE silky smooth soups YOU’LL LOVE!
- Pumpkin Soup with Marsala and Mascarpone
- Cream of Asparagus Soup with Curry
- Indonesian Vegan Carrot Almond Soup
- Cream of Brussels Sprout Soup
Get all my soup and stew recipes at Soups and Stews – From A Chef’s Kitchen.
Cream of Spinach Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1/3 cup uncooked white rice, or 1 large Russet potato
- 4 cups chicken broth, or vegetable broth
- 3 bags (each 10-ounce) baby spinach, –OR– 2 (12-ounce) bags frozen chopped spinach, thawed
- Pinch ground nutmeg
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Greek yogurt, for serving
Instructions
- Heat butter and olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add the onion, reduce heat to medium and cook 7-8 minutes or until beginning to soften.
- Add the garlic and the rice (or potato) and stir briefly to cook the garlic and coat the rice.
- Add the chicken or vegetable broth. Bring to a boil, reduce heat and simmer partially covered or until the rice is cooked.
- Add the spinach. If using fresh, add in batches as it wilts.
- Add nutmeg, cream and crumbled goat cheese. Stir until cheese melts.
- Puree with an immersion blender until very smooth. Alternately, place in a food processor or blender and puree in batches using caution with hot liquids.
- Season to taste with salt and black pepper.
- Serve with a dollop of Greek yogurt.
Notes
- If using frozen chopped spinach, there’s no need to squeeze the spinach before adding to the soup; add the liquid and all.
- Soup can be made 1-2 days ahead of time. Cool and refrigerate.
- Reheat on the stovetop or in the microwave.
- Place in airtight containers in the desired quantity. Thaw in the refrigerator or in the microwave.
- Reheat on low heat on the stovetop, stirring often until soup smooths out and comes together.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
You have some great bisque soup recipes.
How well do they freeze?
Hi, Rexanne, Thanks so much and glad you’re enjoying my soup recipes. They freeze fine. I suggest reheating on the stovetop and stirring often as they’re heating through. They may look separated, but they come back together. Thanks again and let me know how it works out for you.
Such good flavors!! The chickpeas and your stunning photos made me try this and it was amazing. Thanks you, it’s a keeper 🙂