Cream of Spinach Soup Recipe

This delicious cream of spinach soup makes it easy to eat greens. The soup is made by sautéing onions in olive oil before adding plenty of broccoli and a handful of spinach, broth, milk, and heavy cream. Everything is then blended into a silky-smooth consistency.

Our vegetable-packed soup is a perfect winter treat that is good for your health and your soul!

Health Benefits

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Prepared with plenty of spinach and broccoli, our cream of spinach soup makes a nutritious one-pot dish.

Spinach is a nutrient-dense superfood that is low in calories. This leafy veggie is an excellent source of potassium, calcium, magnesium, and other essential minerals that contribute to good health.

This green vegetable has a staggering 167 mg of potassium per cup (when consumed in its natural, uncooked form). The minerals help to preserve bone mineral density and play a significant role in preventing loss of lean muscle mass.

Broccoli is a nutritious vegetable that is rich in vitamins C and K, as well as numerous other micronutrients that contribute to a healthy body. It is loaded with antioxidants which help to boost the immune system, reduce inflammation, and help the body fight off diseases.

Cream of Spinach Soup Ingredients

Our creamy of spinach soup recipe requires only a few basic ingredients. Here’s what you need:

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How to Serve Cream of Spinach Soup

Creamy and rich, this spinach soup is best served with freshly baked bread. Croutons are an excellent alternative, adding texture to the soup and turning your bowl into an irresistible treat. You can serve spinach soup as a starter or with a side salad for a light dinner.

Storage and Reheating

Refrigerate the soup for up to 3-4 days in an airtight container or Ziploc bag. When ready to have the soup, reheat it at a simmer over medium-low heat until thoroughly warmed.

We don’t recommend freezing dairy-based soups. Once reheated, the ingredients may get separated and acquire a lumpy texture.

If you are preparing spinach for future meals and would like to freeze it, we suggest cooking it without the milk, heavy cream, cheese, and bacon and adding them just before serving.

But Wait, There's More!

• Broccoli potato soup
• White bean and kale soup
• Hot and sour soup

Q&A

1. Should I Sauté Spinach Before Adding It to the Soup?

You can, but it’s not necessary. While some ingredients, such as garlic and onion, require a quick sauté in oil to bring out their flavor, spinach can be added directly to soup or stew dishes.

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2. Can I Use Frozen Spinach for This Soup?

Yes, frozen spinach can be substituted for fresh spinach. But frozen spinach has more water than the fresh one, so you should cut back on the amount of liquid in our recipe.

How to Make Cream of Spinach Soup

5 from 1 vote

This spinach soup recipe combines fresh spinach leaves with broccoli, milk, cream, cheese, bacon, and seasonings to create a hearty winter soup.

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• cook TIME 20 mins
• prep TIME 10 mins
• total TIME 30 mins

• COURSE Side Dish
• CUISINE American
• SERVINGS
  4

  servings
• CALORIES 140 kcal

INGREDIENTS

1x2x3x

• 2 oz spinach (chopped)
• 8 oz broccoli florets
• 2 oz onions
• 1 tbsp olive oil
• 1 cup unsalted chicken broth
• 1 cup milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp heavy cream
• 2 tbsp parsley
• 0.25 oz cheddar cheese (shredded)
• 0.25 oz bacon (pan-fried, chopped)

INSTRUCTIONS

Image instructions

Prep:

1

Cut broccoli into florets: Cut a head of broccoli to separate the edible florets from the tough center stem, and you have a bunch of florets - some already the perfect bite size. If you find some large pieces, cut them in half to create smaller, more manageable florets.

2

Cut the spinach: Remove the spinach's stems and cut the leaves in half. Rinse the leaves under running water to remove soil particles. Once the spinach has been dried, it is ready to cook.

3

Chop the onion: Slice off the top and root end, halve the onion, and place the cut-side down on a cutting board. Cut the onion lengthwise and then across with a sharp knife to obtain minced pieces.

4

Bake and chop the bacon: Bake the bacon at 400°F for a few minutes until it reaches the desired level of crispiness. Next, chop it with a sharp knife into small pieces.

Cook:

1

Sauté the onion: In a large pot over medium heat, add 1 tbsp olive oil and 2 oz onions. Sauté for 1 minute or until the spice is fragrant.

2

Stir in broccoli: Add 8 oz broccoli florets and continue to cook for another 4 minutes. Stir occasionally while cooking.

3

Add liquid and seasonings: Add 1 cup unsalted chicken broth, 1 cup milk, 1/4 tsp salt, and 1/4 tsp black pepper and stir to combine.

4

Boil the soup: Bring the soup to a boil, then reduce the heat and simmer it for 15 minutes.

5

Add spinach: Stir in 2 oz spinach and cook for another 2 minutes.

6

Stir in heavy cream: Add 2 tbsp heavy cream to the soup and take it off the heat.

7

Purée the soup: Blend the soup using a hand blender or a regular blender until you get a smooth consistency.

8

Garnish and serve: Top the soup with 2 tbsp parsley, 0.25 oz cheddar cheese, and 0.25 oz bacon. Serve immediately.

NUTRITION

Nutrition Facts

How to Make Cream of Spinach Soup

Amount Per Serving (1 serving)

Calories 140Calories from Fat 90

% Daily Value*

Fat 10g

15%

Saturated Fat 4g

25%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 19mg

6%

Sodium 256mg

11%

Potassium 418mg

12%

Carbohydrate 9g

3%

Fiber 2g

8%

Sugar 5g

6%

Protein 6g

12%

Vitamin A 1951IU

39%

Vitamin C 58mg

70%

Calcium 143mg

14%

Iron 1mg

6%

* Percent Daily Values are based on a 2000 calorie diet.

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