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Try this spinach soup recipe for the creamiest, dreamiest green puree! It’s packed with irresistible flavor.
Want some inspiration for eating your leafy greens? Try this creamy spinach soup! This beautiful green puree is packed with savory flavor and has a rich, creamy mouthfeel. Each spoonful is a delight!
It’s perfect for parties as a first course, or pair it with grilled cheese for a satisfying lunch or dinner. It’s ideal if you have a big bag of spinach to use up — spinach soup to the rescue!
5 Star Reader Review
⭐⭐⭐⭐⭐ “I really enjoyed this. Used chicken broth instead of vegetable broth, because that’s what I had, but otherwise followed the recipe. The texture was great, and the flavor was mild and balanced. I love when I find a healthy dish that I can feel good eating, and feel good after eating it, and it actually tastes good. Thanks for your recipes!” – Liz
Ingredients in Spinach Soup
This spinach soup recipe is flavored with a few other soup-staple ingredients. Most importantly, yellow potatoes help to thicken the creamy body (otherwise it turns out much too thin). Add just a splash of heavy cream at the end for richness, and it makes a luxurious soup that tastes restaurant-quality.
Here are the ingredients you need:
- Spinach
- Yellow onion
- Celery
- Garlic
- Yellow potatoes
- Vegetable broth
- Butter
- Rosemary
- Salt
- Heavy cream
- Lemon juice
Baby Spinach vs Standard Spinach
You can use either baby spinach (sold in boxes or bags) or standard spinach (sold in bunches) for this recipe. You’ll want 12 ounces of spinach leaves, which is easiest to find here in the U.S., in a large box of baby spinach.
If you’re using bunches of standard spinach, I recommend using about 1 pound with stems. Chop the leaves and measure out 12 cups. It’s a great way to use up a load of leafy greens!
Tips for the Process
This spinach soup recipe is straightforward; sauté the aromatic vegetables, add the remaining ingredients, simmer, then puree in a blender until smooth. Here are a few pointers:
- Use a standard blender, not an immersion blender. Typically, I like placing an immersion blender (stick blender) right into a pot of soup and blending away. But with this soup, the stick blender doesn’t get it creamy enough. Transfer it carefully to a standard blender, using a 2-cup glass measuring cup. Be careful because the soup is very hot!
- Don’t be tempted to light up on cream. Stirring in heavy cream at the end gives this soup just the right rich body. Don’t be tempted to use milk; while it works, it’s not nearly as tasty!
Ways to Serve It
There are lots of hearty soups you can have as a meal, but this spinach soup recipe isn’t filling enough to eat on its own. It doesn’t have any protein sources, which is by design! It’s a pureed soup that’s great as a first course or paired with other items to make a meal. Here are a few ideas for how to serve it:
- Serve as a first course
- Use it for holiday entertaining like for a brunch, Christmas, Easter, or other holidays
- Add a Gourmet Grilled Cheese or a Fancy Quesadilla to round out the meal
- Add a hearty salad like Apple Salad or Pear Salad with Pecans
Dietary Notes
This recipe is vegetarian and gluten-free.
Creamy Spinach Soup
Try this spinach soup recipe for the creamiest, dreamiest green puree! It’s packed with irresistible flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Soup
- Diet: Vegetarian
Ingredients
- 3 tablespoons butter (or olive oil)
- 1/2 medium yellow onion, finely chopped
- 2 large celery ribs, thinly sliced
- 3 garlic cloves, minced
- 2 medium yellow potatoes, peeled and small diced (12 ounces)
- 4 cups vegetable broth
- ¼ teaspoon dried rosemary
- ¾ teaspoon kosher salt
- 12 ounces (12 cups) baby spinach (or 12 cups chopped standard spinach*)
- 2 tablespoons heavy cream, plus more to garnish
- 2 teaspoons lemon juice
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic, and cook, stirring occasionally, for 5 minutes until the onions are transparent.
- Add the chopped potato, vegetable broth, rosemary, and kosher salt and bring to a simmer. Simmer for 10 minutes until the potatoes are tender. Add the spinach and simmer 5 minutes more until the spinach is wilted and the potatoes are very tender.
- Carefully transfer the hot soup to a blender using a ladle. Blend until creamy and pureed. Add the heavy cream and pulse to combine. Taste and add 1 to 2 more pinches salt. Serve warm, garnished with a drizzle of cream.
Notes
*You’ll want 12 ounces of spinach leaves, which are typically easy to find in a large box. If you’re using bunches of standard spinach, I recommend buying about 1 pound with stems. Chop the leaves and measure out 12 cups.
I really enjoyed this. Used chicken broth instead of vegetable broth, because that’s what I had, but otherwise followed the recipe. The texture was great, and the flavor was mild and balanced. I love when I find a healthy dish that I can feel good eating, and feel good after eating it, and it actually tastes good. Thanks for your recipes!
Let us know if you have any questions!