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.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
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.
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 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.
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.
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.
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.
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!
(click on any ingredients and tool to learn more on CookingHub.com)
Advertisement:
Advertisement:
Share
Click on the icons below to share "Title of the item to share"