Silky Cream Of Spinach Soup Recipe

There are soups for all seasons and occasions, from super comforting and rich chowders to the high-end elegance of lobster bisque. If you are looking for something that is both wonderfully comforting that also adds a touch of class to the dinner table, why not try out this silky cream of spinach soup? Light and rich, with a velvety smooth texture and a vivid green coloring, this really is a soup for all occasions. It can be served either hot or cold depending on the weather, and makes a wonderful starter option or a delicious light lunch, especially when paired with some fresh, crusty bread slathered in butter.

Created by Tasting Table recipe developer Jennine Rye, this spinach soup elevates the humble leafy ingredient to center stage and makes for a great way to enjoy your greens. Spinach is packed full of vitamins and minerals, making it a super healthy food, and this dish is a great, different way to include it in your diet. Calling all soup lovers, read on to find out how simple it is to make this silky cream of spinach soup at home.

Gather the ingredients for silky cream of spinach soup

To make this silky cream of spinach soup recipe, first you will want to gather the ingredients. You will need butter, an onion, garlic, potatoes, vegetable or chicken stock, fresh spinach, cream, nutmeg, and salt and pepper. Additionally, for serving this soup, you may wish for a little extra cream, basil oil, and chopped chives.

If you are unable to get your hands on fresh spinach, this dish can also be made using either canned spinach or frozen spinach. Canned or frozen spinach are also great options if you are on a tighter budget, as they aren't at risk of going bad so quickly. To use, simply swap out the fresh spinach for 10 ounces of canned or frozen spinach.

Begin with aromatics

To kick things off, you will want to use a large, deep frying pan or saucepan. Melt the butter and then sauté the onions until they are soft and translucent. Then, add the garlic to the pan and sauté everything for another minute or two until fragrant. The addition of these two ingredients gives the soup a lot of flavor and added depth. 

Add the chopped potatoes, followed by your stock to deglaze the pan. Simmer until the potatoes are just cooked through. This soup works really well with either vegetable or chicken stock, so, if you want to make sure the recipe is vegetarian, you can choose a vegetable stock. If you enjoy chicken stock, feel free to use that. To add extra flavor, you could also choose to make your own stock.

Add the potatoes and spinach, then blend

Next, it's time to add the spinach to the pan. Allow the spinach to cook until it has wilted; it will initially look like a huge amount of spinach, but it shrivels up a lot as it wilts due to its high water content. Once wilted, transfer the mixture to a food processor and blend it until it is super smooth. The more finely blended it is, the more vibrant the color as it gets released from the spinach.

Add the finishing touches

Once the soup has been blended until it is silky smooth, return it to the pan to heat through. Then, add the cream and mix it in, and finish the soup off with a hearty pinch of nutmeg and salt and pepper, to taste. Serve with an extra drizzle of cream, along with some basil oil and chopped chives if you are feeling fancy. This soup can be enjoyed either hot or cold, pairing well with fresh breads and toasted cheese sandwiches. Store any leftovers in an airtight on tinder in the fridge, and use within three days.

Silky Cream Of Spinach Soup Recipe
5 from 32 ratings
This silky cream of spinach soup recipe elevates the humble leafy ingredient to center stage and makes for a great way to enjoy your greens.
Prep Time
Cook Time
Cream of spinach soup
Total time: 40 minutes
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 medium-sized potatoes, peeled and diced
  • 3 cups vegetable or chicken stock
  • 2 ½ cups fresh spinach, tightly packed
  • ½ cup whipping cream
  • Pinch of nutmeg
  • Salt and pepper, to taste
Optional Ingredients
  • Extra cream, to serve
  • Basil oil, to serve
  • Chopped chives, to serve
  1. Heat up a large saucepan or deep frying pan to medium heat. Melt the butter and then add the chopped onions and fry until soft and translucent, roughly 5 to 6 minutes.
  2. Add the crushed garlic to the pan and fry for a minute or two longer until it is fragrant.
  3. Add the diced potatoes to the pan. Then, deglaze the pan by adding in the stock. Gently simmer the mixture until the potatoes are cooked through.
  4. Add the spinach to the pan and cook for 2 to 3 minutes until it is wilted.
  5. Transfer the soup to a food processor and blend until it is smooth.
  6. Return the blended soup to the saucepan and add the cream, a pinch of nutmeg, and salt and pepper to taste.
  7. Serve either hot or cold. Finish off with basil oil, extra cream, and chopped chives if desired.
Calories per Serving 280
Total Fat 14.5 g
Saturated Fat 8.2 g
Trans Fat 0.0 g
Cholesterol 46.2 mg
Total Carbohydrates 30.3 g
Dietary Fiber 3.4 g
Total Sugars 5.9 g
Sodium 857.7 mg
Protein 8.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe