Soup Recipes
Creamy Spinach Soup
6 servings
Experience the ultimate comfort in a bowl with my Creamy Spinach Soup. This healthy and filling recipe perfectly balances the vibrant flavor of fresh baby spinach with a luxurious, velvety texture. Even if you aren't typically a fan of greens, the combination of heavy cream and grated parmesan makes this a delicious soup that is as good for your body as it is for your soul. Read More
Soup Recipes
VegetarianGluten-freeLow-carb
Before You Start
Let’s talk about important parts of the recipe before you start…
Introduction to the Best Creamy Spinach Soup
Welcome to my kitchen! I am so excited to share my Creamy Spinach Soup with you today. This is one of those special creamy texture soup recipes that manages to be both incredibly healthy and deeply satisfying. As a chef, I know that getting enough fresh greens into your diet can sometimes feel like a chore, but when they are simmered into a tasty, smooth pureed soup, it becomes a treat. Whether you are looking for a filling lunch or an elegant starter, this baby spinach recipe is the perfect solution for a nutritious and delicious soup.
Selecting and Preparing the Greens for Your Soup
When I make my Creamy Spinach Soup, I prefer to use baby spinach because it is tender and has a mild flavor. However, the beauty of this recipe is its flexibility. You can also substitute with other fresh greens such as regular fresh spinach or swiss chard. If you don’t have fresh produce on hand, you can even use frozen greens—whether they are whole, chopped, or pureed. In my experience, if you use frozen greens, defrosting is optional; though, if you do use previously defrosted greens, the cooking process for the Creamy Spinach Soup will be a little faster. It’s all about making this healthy meal work for your schedule.
The Importance of the Sauté Phase
The first step in my Creamy Spinach Soup involves a quick sauté. I preheat my pot on medium-high heat with 2 TBSP of frying oil and add the 1 LB of baby spinach. I sauté this with occasional stirring for about 2–3 minutes until the volume significantly decreases. This step is crucial for developing the base flavor of the Creamy Spinach Soup. Note that if you are using frozen greens that haven’t been defrosted, I recommend skipping this sauté step and adding them directly to the liquid in the next phase to ensure the nutritious qualities are preserved.
Achieving the Perfect Simmering Temperature
To get the best results for the Creamy Spinach Soup, I add 2 cups of water and 2 cups of milk to the sautéed spinach. I bring this mixture to a simmer, which is approximately 195°F. It is important to cover the pot with a lid during this time and stir occasionally. Once it reaches that simmering point, I lower the heat to medium and let it cook for 10 minutes. This controlled heat ensures the baby spinach softens perfectly without scorching the milk, which is vital for a tasty and successful Creamy Spinach Soup.
Processing for a Smooth and Pureed Texture
The hallmark of a great Creamy Spinach Soup is its texture. Once the simmering is complete, I use an immersion blender to process the mixture until it is completely smooth. I do this while the soup is still cooking in the pot to keep it hot and efficient. If you don’t have an immersion blender, a food processor or a standard blender works too. This pureed soup stage is where the fresh greens transform into a luxurious, filling base that makes the Creamy Spinach Soup so appealing even to picky eaters.
The Finishing Touches and Flavor Balancing
After blending, I add the final rich ingredients to the Creamy Spinach Soup: 1 cup of heavy cream, 1 cup of grated parmesan, and a clove of grated garlic. I also season it with 1 TSP of salt and ½ TSP of pepper. I cook this for an additional 5 minutes without the lid, stirring occasionally. This allows the parmesan cheese to melt and the flavors to meld. If the liquid has evaporated too much, I sometimes add a little more water and cook for 3 more minutes. Always taste your Creamy Spinach Soup at the very end to see if it needs a pinch more salt or pepper to make it truly a delicious soup.
Serving Suggestions and Creative Garnishes
To make the Creamy Spinach Soup a complete meal, I have a few favorite pairings and garnishes. The original recipe recommends serving it with croutons, an herb baguette, or rustic bread. However, I also love to serve it beautifully plated with fresh parsley, a drizzle of olive oil, extra croutons on top, and possibly even edible flowers for a stunning presentation. Please note that garnishing with parsley, a drizzle of olive oil, and edible flowers is a modification that is not part of the original recipe, but they certainly elevate the final look of this tasty dish!
Creamy Spinach Soup
Ingredients:
Click any ingredient to learn more2 TBSP of frying oil (any kind) (adjust if needed)
1 LB of baby spinach - fresh (*)
2 cups of water
2 cups of milk
1 cup of heavy cream
1 cup of parmesan cheese - grated
1 cloves of garlic - peeled and grated (or pressed)
1 TSP of salt (*)
½ TSP of pepper - ideally freshly ground
* You can also substitute with other fresh greens such as regular fresh spinach or swiss chard. Optionally, you can even use frozen (whole, chopped, or pureed). When using frozen greens, defrosting is optional. If you use previously defrosted greens, the cooking process will be a little faster.
Nutrition per 1 Serving:(recipe split into 6 servings)
EstimatedCalories 313
Protein 10.6 g
Fat 26.5 g
Saturated fat 13.7 g
Carbohydrate 10.4 g
Sugars 5.5 g
Fiber 1.8 g
Sodium 671 mg
Cholesterol 68 mg
VegetarianGluten-freeLow-carb
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Sauté Spinach:
1.1.
Preheat a pot on medium-high heat with 2 TBSP of frying oil and add:
1 LB of baby spinach
Sauté with occasional stirring until the spinach significantly decreases from its original volume (about 2 – 3 minutes).
For frozen only:
If you are using frozen greens (and not defrosted greens), skip this step and add greens to water and milk in next step.
2.Simmering:
2.1.
Add into the pot:
2 cups of water
2 cups of milk
Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.
2.2.
Lower the heat to medium and cook for 10 minutes with occasional stirring.
3.Finishing Phase:
3.1.
Process until smooth with an immersion blender (while still cooking in the pot).
3.2.
Add:
1 cup of heavy cream
1 cup of grated parmesan
1 clove of garlic – peeled and grated
1 TSP of salt
½ TSP of ground pepper
Briefly stir together and cook with occasional stirring for an additional 5 minutes (now without the lid).
3.3.
Optionally, add water if the liquid evaporates more than it should and then cook for an additional 3 minutes.
3.4.
Taste and add salt and/or pepper if needed.
Popular questions
Can I make the Creamy Spinach Soup if I only have frozen spinach instead of fresh baby spinach?
Absolutely! To make the Creamy Spinach Soup with frozen greens, you can use them whole, chopped, or pureed. If you use frozen greens that are not defrosted, simply skip the initial sauté step and add them directly to the water and milk during the simmering phase. The soup will still be just as tasty and nutritious.
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