20 Creamy Spinach Soup Recipes Delicious

There’s something undeniably comforting about a bowl of creamy spinach soup—it’s like a warm hug on a chilly day! Whether you’re looking for a quick weeknight dinner, a seasonal favorite to celebrate the harvest, or just a cozy bowl of comfort, we’ve gathered 20 delicious recipes that promise to delight your taste buds. Dive into our roundup and find your next favorite spinach soup recipe today!

Creamy Spinach and Potato Soup

Unveiling the simplicity and heartiness of a dish that combines the earthy flavors of spinach with the comforting texture of potatoes, this Creamy Spinach and Potato Soup is a must-try for anyone looking to warm up their kitchen and their soul. Let’s dive into the methodical process of creating this comforting bowl of goodness.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 3 medium potatoes, peeled and cubed (Yukon Golds are my favorite for their buttery texture)
• 4 cups fresh spinach, tightly packed (the more, the merrier in my book)
• 4 cups vegetable broth (homemade or store-bought, but low sodium is key)
• 1 cup heavy cream (for that irresistible creaminess)
• Salt and pepper to taste (I like to start with 1/2 tsp salt and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
4. Add the cubed potatoes to the pot, stirring to coat them in the oil and onion mixture.
5. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring to a boil, then reduce heat to a simmer.
6. Cover and simmer for 15 minutes, or until the potatoes are fork-tender.
7. Add the fresh spinach in batches, stirring until wilted, about 2 minutes.
8. Reduce heat to low and stir in the heavy cream, heating through but not boiling, about 2 minutes.
9. Season with salt and pepper, tasting and adjusting as needed.

Delight in the velvety texture and the harmonious blend of flavors in this soup. Serve it with a sprinkle of grated Parmesan or a side of crusty bread for an extra touch of indulgence.

Garlic Spinach Soup with Parmesan

Ready to dive into a bowl of comfort that’s both nutritious and bursting with flavor? This Garlic Spinach Soup with Parmesan is a simple yet elegant dish that’s perfect for any season, combining the earthy tones of spinach with the rich, umami depth of Parmesan.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (fresh is best for that punchy flavor)
• 4 cups fresh spinach, tightly packed (washed and dried to avoid watery soup)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium preferred)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/2 teaspoon salt (adjust based on your broth’s saltiness)
• 1/4 teaspoon black pepper (freshly ground for the best aroma)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and sauté until fragrant and lightly golden, about 30 seconds, stirring constantly to prevent burning.
3. Pour in the vegetable broth and bring to a gentle boil over high heat, then reduce to a simmer.
4. Stir in the spinach, salt, and pepper, cooking just until the spinach wilts, about 2 minutes. Tip: Overcooking spinach can make it lose its vibrant color and nutrients.
5. Remove the pot from heat and stir in the Parmesan cheese until fully melted and the soup is slightly thickened. Tip: Adding cheese off the heat prevents it from clumping.
6. Let the soup sit for 2 minutes before serving to allow flavors to meld. Tip: A quick taste test here can help adjust seasoning if needed.

You’ll love the velvety texture of this soup, with the spinach offering a slight bite against the creamy backdrop. For a creative twist, serve with a drizzle of olive oil and a sprinkle of red pepper flakes for a bit of heat.

Spinach and Lentil Soup

Spinach and lentil soup is a hearty, nutritious dish that’s perfect for any season. Starting with fresh spinach and lentils, this soup combines simplicity with depth of flavor, making it a favorite among home cooks.

Ingredients

• 1 cup dried green lentils (I find they hold their shape better than red lentils)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is best)
• 4 cups fresh spinach, roughly chopped (packed cups, as it wilts down)
• 1 tsp ground cumin (toasted cumin seeds ground fresh is ideal)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Rinse the lentils under cold water until the water runs clear, then drain. This removes any debris and excess starch.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cumin to the pot, stirring for about 1 minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes, or until lentils are tender.
5. Stir in the chopped spinach and cook for another 5 minutes, just until the spinach is wilted. Tip: Adding the spinach at the end preserves its vibrant color and nutrients.
6. Season with salt to taste. Tip: Lentils can absorb a lot of salt, so it’s better to under-season and adjust after the spinach has wilted.

Kindly note, this soup has a comforting texture with the lentils providing a slight bite against the soft spinach. Serve it with a drizzle of olive oil and a squeeze of lemon for a bright finish, or alongside crusty bread for a more filling meal.

Spicy Spinach Soup with Coconut Milk

Unleash the vibrant flavors of this Spicy Spinach Soup with Coconut Milk, a dish that combines the earthy tones of spinach with the creamy richness of coconut milk, all while packing a gentle heat that warms you from the inside out. Perfect for those chilly evenings or when you’re in need of a comforting, nutrient-packed meal.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (I like yellow for their sweetness)
• 2 garlic cloves, minced (fresh is best here for that punchy flavor)
• 1 tsp grated ginger (a little goes a long way in adding warmth)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 4 cups fresh spinach, roughly chopped (packed, for maximum green goodness)
• 1 can (13.5 oz) coconut milk (full-fat for that luxurious texture)
• 2 cups vegetable broth (homemade or store-bought, but low sodium is my pick)
• Salt to taste (I start with 1/4 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
4. Sprinkle in the red pepper flakes, stirring to combine, and cook for another 30 seconds to release their oils.
5. Add the spinach in batches, wilting each addition before adding more, about 2 minutes total. Tip: Using tongs can help you manage the spinach more easily.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Do not boil to prevent the coconut milk from separating.
7. Season with salt, starting with 1/4 tsp, then simmer for 10 minutes to meld the flavors. Tip: Taste and adjust the seasoning before serving.

Just like that, you’ve got a soup that’s silky, with a perfect balance of spicy and creamy. Serve it with a sprinkle of extra red pepper flakes on top for an added kick or with a side of crusty bread to soak up every last drop.

Spinach and Artichoke Soup

On a chilly evening, nothing warms the soul quite like a creamy, flavorful bowl of Spinach and Artichoke Soup. This dish combines the earthy tones of spinach with the tangy richness of artichokes, creating a comforting meal that’s both nutritious and indulgent.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for sweetness)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 1 cup frozen artichoke hearts, thawed and chopped (I find frozen more convenient without sacrificing taste)
• 4 cups fresh spinach, roughly chopped (packed cups for maximum green goodness)
• 3 cups vegetable broth (homemade or low-sodium store-bought)
• 1 cup heavy cream (room temperature blends smoother)
• 1/2 teaspoon salt (adjust based on your broth’s saltiness)
• 1/4 teaspoon black pepper (freshly ground for a sharper taste)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the chopped artichoke hearts and cook for another 3 minutes to soften slightly.
5. Mix in the spinach and cook until wilted, about 2 minutes, stirring constantly.
6. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 10 minutes to meld flavors.
7. Slowly stir in the heavy cream, salt, and pepper, and simmer for an additional 5 minutes. Tip: Avoid boiling after adding cream to prevent curdling.
8. Using an immersion blender, puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
9. Taste and adjust seasoning if necessary before serving. Tip: A squeeze of lemon juice can brighten the flavors.

With its velvety texture and rich, savory flavor, this Spinach and Artichoke Soup is a delight on its own or paired with a crusty bread for dipping. For an extra touch, garnish with a dollop of sour cream or a sprinkle of grated Parmesan before serving.

Roasted Garlic and Spinach Soup

Gathering the right ingredients and following these steps will lead you to a comforting bowl of Roasted Garlic and Spinach Soup. Let’s start by prepping our ingredients with care, ensuring each component shines in the final dish.

Ingredients

• 2 heads of garlic – roasting them brings out a sweet, mellow flavor.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 4 cups fresh spinach – packed, because it wilts down significantly.
• 4 cups vegetable broth – homemade or store-bought, but low-sodium is best.
• 1 cup heavy cream – for that luxurious texture.
• Salt and pepper – to season, but we’ll be specific about amounts.

Instructions

1. Preheat your oven to 400°F. Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, heat the remaining olive oil over medium heat. Add the spinach and cook until just wilted, about 2 minutes.
3. Squeeze the roasted garlic cloves into the pot, add the vegetable broth, and bring to a simmer. Cook for 10 minutes to meld the flavors.
4. Using an immersion blender, puree the soup until smooth. Tip: For a silkier texture, strain the soup through a fine-mesh sieve.
5. Stir in the heavy cream and season with 1/2 tsp salt and 1/4 tsp pepper. Heat through but do not boil.
6. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh spinach leaves for color.

Rich in flavor and velvety in texture, this soup pairs wonderfully with crusty bread or a crisp salad. The roasted garlic offers a depth that’s balanced by the freshness of the spinach, making each spoonful a delight.

Spinach and Chickpea Soup

You’ll find this Spinach and Chickpea Soup to be a comforting and nutritious dish that’s perfect for any season. Let’s dive into making it with care and attention to detail.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 medium onion, diced (yellow onions are my preference for sweetness)
• 2 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tsp ground cumin (toasted and ground at home if possible)
• 4 cups vegetable broth (homemade or low-sodium store-bought)
• 1 (15 oz) can chickpeas, drained and rinsed (for that perfect bite)
• 4 cups fresh spinach leaves (packed, they wilt down significantly)
• Salt and pepper (to layer the flavors as we cook)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and ground cumin, cooking until fragrant, about 30 seconds.
4. Pour in the vegetable broth, bringing the mixture to a gentle boil.
5. Add the chickpeas, reduce the heat to low, and simmer for 10 minutes to meld the flavors.
6. Gradually add the spinach, stirring until wilted, about 2 minutes.
7. Season with salt and pepper, tasting and adjusting as needed.

Bright and hearty, this soup boasts a velvety texture with the chickpeas adding a satisfying chew. Serve it with a drizzle of olive oil and a sprinkle of cumin for an extra flavor boost.

Creamy Spinach and Mushroom Soup

Just when you think comfort food can’t get any cozier, this creamy spinach and mushroom soup comes along to prove otherwise. Perfect for those chilly evenings or when you’re in need of a hearty, yet simple dish to whip up.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced onions (yellow onions work best here for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 8 oz mushrooms, sliced (I love cremini for their earthy flavor)
• 4 cups fresh spinach (packed, it wilts down a lot)
• 3 cups vegetable broth (homemade is ideal, but store-bought works in a pinch)
• 1 cup heavy cream (for that luxurious texture)
• Salt and pepper (to season, but we’ll be specific in the steps)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onions and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
5. Gradually add the spinach, stirring until wilted, about 2 minutes.
6. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes to meld the flavors.
7. Reduce the heat to low and stir in the heavy cream. Heat through without boiling, about 3 minutes. Tip: Boiling can cause the cream to separate.
8. Season with 1/2 tsp salt and 1/4 tsp pepper, then taste and adjust if needed. Tip: Always season in layers for the best flavor.

But the real magic of this soup lies in its velvety texture and the deep, earthy flavors that come through in every spoonful. Serve it with a sprinkle of grated Parmesan or a side of crusty bread for dipping, and watch it disappear.

Spinach and Quinoa Soup

Spinach and quinoa soup is a hearty, nutritious dish that’s perfect for any season. Starting with fresh spinach and protein-packed quinoa, this soup comes together with minimal effort for maximum flavor.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is best)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 4 cups fresh spinach, roughly chopped (packed cups ensure plenty of greens)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground adds a nice kick)
• 1 lemon, juiced (about 2 tbsp, for a bright finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the rinsed quinoa, ensuring it’s well coated with the oil and onion mixture, toasting slightly for about 2 minutes.
4. Pour in the vegetable broth, then add the salt and black pepper. Bring the mixture to a boil over high heat.
5. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the quinoa is tender and has absorbed most of the liquid.
6. Add the chopped spinach to the pot, stirring until it wilts into the soup, about 2 minutes.
7. Remove the pot from the heat and stir in the lemon juice, adjusting the seasoning if necessary.

Kick back and enjoy this soup’s creamy texture from the quinoa, balanced by the freshness of spinach and a hint of lemon. Serve it with a slice of crusty bread for dipping or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Spinach and Sweet Potato Soup

Venturing into the world of hearty, nutritious soups, this Spinach and Sweet Potato Soup combines simplicity with depth of flavor, perfect for beginners eager to expand their culinary skills.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups)
• 1 medium onion, finely chopped (I prefer yellow for its sweetness)
• 2 garlic cloves, minced (freshly minced releases the best aroma)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my choice)
• 4 cups fresh spinach, roughly chopped (packed, stems removed for tenderness)
• 1/2 teaspoon ground cumin (toasted cumin seeds ground fresh is ideal)
• Salt and pepper (I start with 1/2 teaspoon salt and adjust later)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and ground cumin, cooking until fragrant, about 30 seconds.
4. Add the diced sweet potato to the pot, stirring to coat with the onion and garlic mixture.
5. Pour in the vegetable broth, bringing the mixture to a boil over high heat.
6. Once boiling, reduce the heat to low, cover, and simmer until the sweet potatoes are tender, about 15 minutes.
7. Uncover and add the chopped spinach, stirring until wilted, about 2 minutes.
8. Season with salt and pepper to taste, remembering the broth may already contain salt.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A velvety texture meets a sweet and earthy flavor profile in this soup, making it a comforting bowl on its own or elevated with a dollop of Greek yogurt and a sprinkle of smoked paprika for a smoky contrast.

Spinach and White Bean Soup

Under the cozy umbrella of comfort foods, this Spinach and White Bean Soup stands out for its simplicity and nourishing qualities. Perfect for those chilly evenings or when you’re in need of a quick, wholesome meal.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I find yellow onions sweeter here)
• 2 garlic cloves, minced (freshly minced makes all the difference)
• 4 cups vegetable broth (homemade or store-bought, but low sodium is my preference)
• 1 can (15 oz) white beans, drained and rinsed (cannellini beans are my favorite for their creamy texture)
• 4 cups fresh spinach, roughly chopped (packed, it wilts down nicely)
• 1 teaspoon dried thyme (rubbed between fingers to release its oils)
• Salt and pepper (just a pinch to start, you can adjust later)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—be careful not to burn it.
4. Pour in the vegetable broth, then add the white beans and dried thyme. Bring to a gentle boil.
5. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld together.
6. Add the chopped spinach in batches, stirring until wilted, about 2 minutes per batch.
7. Season with salt and pepper to taste, then remove from heat. Tip: Letting the soup sit for 5 minutes before serving enhances the flavors.

Velvety with a hint of earthiness from the spinach and thyme, this soup is a delight. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Spinach and Corn Soup

Zesty and comforting, this Spinach and Corn Soup is a delightful blend of flavors that’s both nutritious and easy to make. Perfect for those chilly evenings or when you’re in need of a quick, wholesome meal.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely chopped (I like the sweetness it adds)
• 2 cloves garlic, minced (for that essential kick)
• 2 cups fresh spinach, tightly packed (washed and drained well)
• 1 cup corn kernels (fresh or frozen, but I love the crunch of fresh)
• 3 cups vegetable broth (homemade is best, but store-bought works in a pinch)
• 1/2 cup heavy cream (for a luxurious texture)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
4. Add the spinach and corn, stirring to combine, and cook for 2 minutes until the spinach wilts slightly.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 10 minutes to meld the flavors.
6. Stir in the heavy cream and season with salt and pepper, simmering for an additional 2 minutes to warm through.
7. Remove from heat and let sit for 2 minutes before serving to allow the soup to thicken slightly.

Lusciously creamy with a vibrant green hue, this soup pairs wonderfully with a crusty bread for dipping. The sweetness of the corn balances the earthiness of the spinach, creating a harmonious dish that’s as pleasing to the palate as it is to the eye.

Spinach and Carrot Soup

Begin by gathering your ingredients for a comforting bowl of Spinach and Carrot Soup, perfect for any season. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its rich flavor)
• 1 medium onion, diced (yellow onions work best for sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 4 large carrots, peeled and sliced into 1/4-inch rounds (uniform slices ensure even cooking)
• 4 cups fresh spinach, loosely packed (I love the vibrant color it adds)
• 4 cups vegetable broth (homemade or store-bought, but low sodium is my preference)
• 1/2 teaspoon salt (adjust based on your broth’s saltiness)
• 1/4 teaspoon black pepper (freshly ground for the best flavor)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion to the pot, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Add the carrot slices to the pot, stirring to coat them in the oil and onion mixture.
5. Pour in the vegetable broth, then add the salt and black pepper. Bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the carrots are tender when pierced with a fork. Tip: Simmering with the lid on helps retain moisture and flavor.
7. Add the fresh spinach to the pot, stirring until wilted, about 2 minutes. Tip: Adding the spinach last preserves its color and nutrients.
8. Remove the pot from the heat and let the soup cool slightly before serving.

Perfectly balanced, this soup boasts a smooth texture with a hint of sweetness from the carrots, complemented by the freshness of spinach. Serve it with a drizzle of olive oil or a sprinkle of grated Parmesan for an extra layer of flavor.

Spinach and Tomato Soup

Ready to dive into a comforting bowl of Spinach and Tomato Soup? This recipe is a breeze to follow, perfect for beginners looking to whip up something nutritious and delicious with minimal fuss.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I find yellow onions sweeter here)
• 2 garlic cloves, minced (freshly minced makes all the difference)
• 4 cups fresh spinach, roughly chopped (packed cups, stems removed for tenderness)
• 4 ripe tomatoes, diced (about 2 cups, go for Roma for less water)
• 4 cups vegetable broth (homemade or store-bought, low sodium preferred)
• 1 teaspoon salt (adjust as you go)
• 1/2 teaspoon black pepper (freshly ground adds a nice kick)
• 1/2 cup heavy cream (room temp blends smoother)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, stirring occasionally, about 5 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds depth.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds. Tip: Garlic burns easily, so keep the heat moderate.
4. Add the chopped spinach and diced tomatoes to the pot, stirring to combine. Cook until the spinach wilts, about 3 minutes.
5. Pour in the vegetable broth, then season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes. Tip: Simmering melds the flavors beautifully.
6. Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a stand blender.
7. Stir in the heavy cream until fully incorporated. Return the pot to low heat and warm through, about 2 minutes.

Great for those chilly evenings, this soup boasts a velvety texture with a bright, tangy flavor from the tomatoes, balanced by the creaminess of the heavy cream. Serve with a sprinkle of fresh basil or a side of crusty bread for dipping.

Spinach and Leek Soup

Zesty and comforting, this Spinach and Leek Soup is a vibrant blend of flavors that’s surprisingly simple to make. Perfect for those chilly evenings when you crave something warm and nutritious.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 large leeks, white and light green parts only, thinly sliced (they should be cleaned well to remove any grit)
• 3 cloves garlic, minced (fresh is best for that punchy flavor)
• 4 cups fresh spinach, tightly packed (baby spinach works wonderfully here)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1/2 cup heavy cream (for that luxurious texture)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the sliced leeks and a pinch of salt, sautéing until they’re soft and translucent, about 5 minutes. Tip: Stir occasionally to prevent browning.
3. Stir in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Add the spinach in batches, letting each batch wilt slightly before adding more, about 3 minutes total.
5. Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat to simmer for 15 minutes. Tip: Simmering helps meld the flavors together.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
7. Stir in the heavy cream and season with salt and pepper to taste, then heat through for another 2 minutes.

Just like that, you’ve got a silky, flavorful soup with the perfect balance of earthy spinach and sweet leeks. Serve it with a swirl of cream and a sprinkle of freshly ground black pepper for an extra touch of elegance.

Spinach and Zucchini Soup

Kickstart your culinary journey with this comforting Spinach and Zucchini Soup, a perfect blend of nutritious greens and subtle flavors that’s both easy to make and delightful to savor. Let’s dive into the methodical process of creating this wholesome dish, step by step.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for sweetness)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 2 medium zucchinis, chopped (about 3 cups for the perfect texture)
• 4 cups fresh spinach (packed, stems removed for tenderness)
• 4 cups vegetable broth (homemade or low-sodium for control)
• 1/2 teaspoon salt (adjust based on broth saltiness)
• 1/4 teaspoon black pepper (freshly ground for a kick)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the chopped zucchini to the pot, cooking for another 5 minutes until slightly softened.
5. Pour in the vegetable broth, bringing the mixture to a boil over high heat.
6. Reduce the heat to low, cover, and simmer for 15 minutes to meld the flavors.
7. Add the fresh spinach in batches, stirring until wilted, about 2 minutes.
8. Season with salt and pepper, then remove from heat.
9. Use an immersion blender to puree the soup until smooth, or blend in batches for a silky texture.

Unveil a soup that’s velvety with a vibrant green hue, offering a delicate balance between the earthiness of spinach and the mild sweetness of zucchini. Serve it with a drizzle of olive oil or a sprinkle of grated Parmesan for an extra layer of flavor.

Spinach and Broccoli Soup

On a chilly evening, nothing warms the soul quite like a bowl of homemade Spinach and Broccoli Soup. This recipe is straightforward, ensuring even beginners can achieve a comforting, nutritious dish with ease.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for their sweetness)
• 2 garlic cloves, minced (freshly minced garlic elevates the flavor)
• 4 cups fresh broccoli florets (cut into bite-sized pieces for even cooking)
• 4 cups fresh spinach leaves (packed, they’ll wilt down significantly)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1 cup heavy cream (for a luxurious texture)
• Salt and pepper (to season, but we’ll specify amounts)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
4. Add the broccoli florets to the pot, stirring to coat them in the oil and onion mixture, and cook for 5 minutes to slightly soften.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes, or until the broccoli is tender.
6. Add the spinach leaves, stirring until wilted, about 2 minutes.
7. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
8. Stir in the heavy cream, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting to your liking.
9. Simmer for an additional 5 minutes to meld the flavors together.

Finished with a velvety texture and a vibrant green hue, this soup pairs wonderfully with a slice of crusty bread or a sprinkle of grated Parmesan for an extra layer of flavor.

Spinach and Cauliflower Soup

Even the simplest ingredients can transform into a comforting bowl of goodness with the right technique. Today, we’re diving into a creamy, nutritious soup that’s as easy to make as it is delicious, perfect for any season.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for sweetness)
• 2 cloves garlic, minced (freshly minced packs the best punch)
• 1 medium head cauliflower, cut into florets (about 4 cups)
• 4 cups fresh spinach (I love the vibrant color and texture it adds)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1/2 cup heavy cream (for that luxurious finish)
• Salt and pepper (to layer the flavors properly)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds depth.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the cauliflower florets and vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook until the cauliflower is tender, about 15 minutes. Tip: A fork should easily pierce the florets when done.
5. Working in batches, carefully blend the soup until smooth. Return to the pot. Tip: For extra creaminess, blend a little longer than you think you need to.
6. Stir in the spinach and cook until just wilted, about 2 minutes.
7. Pour in the heavy cream, stirring gently to combine. Season with salt and pepper to taste.

Here you have it, a velvety soup with the earthy tones of spinach and the subtle sweetness of cauliflower. Serve it with a drizzle of olive oil and a sprinkle of freshly cracked black pepper for an extra touch of elegance.

Spinach and Pumpkin Soup

Let’s dive into making a comforting bowl of Spinach and Pumpkin Soup, perfect for any season. This recipe is straightforward, ensuring even beginners can achieve delicious results with a bit of guidance.

Ingredients

• 2 cups pumpkin puree (homemade or canned, but I swear by the depth of flavor in homemade)
• 4 cups fresh spinach, roughly chopped (baby spinach works wonders here)
• 1 medium onion, diced (yellow onions are my pick for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic beats pre-minced any day)
• 4 cups vegetable broth (low-sodium to control the saltiness)
• 1 cup heavy cream (for that luxurious texture)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp ground nutmeg (a little goes a long way in enhancing the pumpkin)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
4. Pour in the pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a gentle boil.
5. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld. Tip: Cover the pot slightly ajar to prevent splatters.
6. Add the chopped spinach and cook for another 5 minutes until wilted. Tip: Stirring occasionally helps the spinach cook evenly.
7. Blend the soup until smooth using an immersion blender. For a chunkier texture, blend only half the soup. Tip: Always blend in batches if using a countertop blender to avoid spills.
8. Stir in the heavy cream and ground nutmeg, heating through for another 2 minutes. Adjust seasoning with salt and pepper.

Enjoy this velvety soup with a sprinkle of roasted pumpkin seeds on top for a crunchy contrast. The combination of sweet pumpkin and earthy spinach makes every spoonful a delight, perfect with a slice of crusty bread on the side.

Spinach and Pea Soup

Zesty and vibrant, this Spinach and Pea Soup is a perfect blend of nutrition and flavor, ideal for those looking for a quick yet wholesome meal. Let’s dive into making this comforting bowl of green goodness.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for their sweetness)
• 2 garlic cloves, minced (freshly minced garlic adds a punch)
• 4 cups fresh spinach, tightly packed (the fresher, the better)
• 2 cups frozen peas (no need to thaw, they cook quickly)
• 4 cups vegetable broth (homemade or store-bought, but low sodium preferred)
• 1/2 cup heavy cream (for that silky finish)
• Salt and pepper (to season, but we’ll be specific about quantities)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
4. Add the spinach in batches, allowing each batch to wilt slightly before adding more, about 3 minutes total.
5. Pour in the frozen peas and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 10 minutes to meld the flavors together.
7. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend half the soup.
8. Stir in the heavy cream and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting as needed.
9. Heat through for another 2 minutes, then remove from heat.

Perfectly creamy with a bright, fresh flavor, this soup pairs wonderfully with a crusty bread or a dollop of Greek yogurt for added tang. The vibrant green color makes it as pleasing to the eye as it is to the palate.

Conclusion

We hope this roundup of 20 creamy spinach soup recipes inspires your next cozy meal. Each recipe offers a unique twist on this comforting classic, perfect for any home cook in North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next soup night. Happy cooking!