cream of spinach soup recipe

The Best cream of spinach soup recipe

Cream of spinach soup is one of those recipes I keep coming back to because it takes about thirty minutes and uses things I already have in my kitchen. A bag of frozen spinach, an onion, some butter and flour, and a splash of cream turn into something that tastes like it took a lot longer. I make it on weeknights when I want a vegetable on the table without a lot of work, and I make it on holidays when I need something green next to the heavier dishes. It freezes well too, so I usually keep a container on hand for lunches.

My kids are picky in the usual ways, and this is one of the few green vegetables they finish without a fight. The soup is smooth and mild, so there is nothing to pick around, and they like it with a piece of buttered bread or a grilled cheese on the side. My husband asks for it with a little extra black pepper, and my youngest likes a spoonful of sour cream swirled on top. It works as a first course for Thanksgiving or Christmas, and it works just as well as dinner on a Tuesday with a salad.

Spinach brings iron, folate, vitamin A, vitamin C, and fiber to the bowl, and because the leaves cook down and get blended, you end up eating a good amount of them in one serving. The cream and butter keep it from tasting thin, so it reads as a rich soup rather than a health food chore. I like that I can control the thickness by adjusting the broth, and I like that a bag of frozen spinach works just as well as fresh when fresh is not available. This is the version I have made most often over the years, and it is the one my family expects.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Cream of Spinach Soup Works

I make this cream of spinach soup for busy weeknights and holiday tables alike because it comes together quickly and pleases a crowd without much fuss. It is simple enough for a last minute dinner and special enough for family gatherings, and every time I bring it somewhere the pot comes home empty.

❓ Frequently Asked Questions About Cream of Spinach Soup

1. Can I use frozen spinach instead of fresh?

Yes, and it works well. Use about one pound of frozen chopped spinach, thaw it first, and squeeze out as much moisture as you can before adding it to the pot. Skipping that step leaves the soup watery and dulls the flavor. Add the drained spinach near the end of cooking so it keeps some brightness.

2. Why did my soup turn out grainy or curdled?

Dairy usually separates when it hits too much heat too fast. Warm the milk or cream slightly before adding it, lower the burner, and stir constantly without letting the soup come to a hard boil afterward. If you are using a roux, cook the flour taste out first, then add liquid gradually so the base stays smooth.

3. Can I make cream of spinach soup ahead of time?

You can. Cool it quickly, store it in a sealed container in the refrigerator for up to three days, and reheat gently over low heat with a splash of milk or stock to loosen it. The soup thickens as it sits, so expect to adjust the consistency. If you plan to freeze it, leave the cream out and stir it in after reheating, since cream-based soups can separate in the freezer.

4. How can I make it without dairy?

Swap the milk or cream for a plain unsweetened plant-based alternative, or blend a cooked potato or a handful of cashews into the base for body. Use olive oil in place of butter and check that your stock is dairy-free. Add the substitute off the heat and warm it gently, since plant milks can split at high temperatures.

5. What should I serve with cream of spinach soup?

Crusty bread and a simple green salad turn it into a light lunch. For something heartier, pair it with a grilled cheese, a baked potato, or a piece of roasted chicken. Keep garnishes simple—a swirl of cream, a crack of black pepper, or a few toasted croutons—so the spinach stays the focus.