- Comforting, simple spinach soup recalls cozy New York apartment meals—perfect for busy weeknights.
- Velvety texture from blended spinach, onions, garlic, and a touch of cream; brightens with lemon.
- Flexible dietary options: vegan, dairy-free, gluten-free, low-calorie, and protein-packed variants.
- Pro tips: sauté onions, add garlic late, use fresh spinach, avoid boiling cream, add acidity if flat.
- Stores well for meal prep—refrigerate four days or freeze without cream; reheat gently and add cream after.
Last Updated on November 23, 2025 by Souhail
There’s something about spinach soup that instantly transports me back to my tiny New York apartment during my early twenties, when cozy, budget friendly meals felt like the biggest luxury after long workdays. I’d throw together a pot of this silky green goodness, curl up by the window, and suddenly the city felt a whole lot calmer. That’s the magic of spinach soup. It’s simple, soothing, and surprisingly flavorful, and it fits perfectly into a busy weeknight when you want something warm and nourishing without spending hours in the kitchen.
In this version, the spinach becomes incredibly vibrant, blending with onions, garlic, and just a hint of cream to create a soup that tastes earthy and fresh with a velvety texture that totally hits the spot. Whether you’re craving something light, wholesome, or just trying to make your greens taste delicious, this spinach soup is the kind of recipe that always comes through.
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Why I Love Making This Spinach Soup So Much
Whenever I’m craving something wholesome but still comforting, this spinach soup always comes to the rescue. It’s one of those recipes that tastes far more impressive than the effort it requires, which makes it perfect for anyone juggling work, errands, and the endless hustle of everyday life.
Here’s why this recipe works so beautifully:
- Spinach blends into the creamiest texture. Once simmered and blended, it becomes velvety and luxurious without needing much cream at all.
- Simple pantry staples. Onion, garlic, broth, spinach. That’s it. The flavor comes together naturally, so nothing feels complicated.
- Customizable to your mood. Feeling indulgent? Add more cream. Want something super light? Skip the cream entirely.
- Pairs effortlessly with other cozy dishes. You can enjoy it alongside something rich like a cozy lasagna soup or creamy Toscana soup for a comforting combo.
- Great for meal prep. Spinach soup reheats beautifully, making it a smart option for weekday lunches.
If you’re cooking for someone with dietary preferences, this recipe is incredibly flexible:
- Vegan option: Replace the cream with coconut milk or leave it out entirely and add a drizzle of olive oil before serving.
- Gluten free: This soup is naturally gluten free as long as your broth is certified GF.
- Low calorie: Skip the cream and use vegetable broth for a nutrient dense, light meal.
- Dairy free: Swap the cream for cashew cream for a silky texture.
How To Make It
Spinach Soup
4
servings10
minutes20
minutes180
kcalA cozy, creamy spinach soup that is wholesome, vibrant, and perfect for an easy weeknight meal.
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Ingredients
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
4 cups fresh spinach
3 cups vegetable broth
0.25 cup heavy cream
0.25 tsp black pepper
0.25 tsp salt
Directions
- Heat olive oil in a pot over medium heat, then cook the chopped onion until it becomes soft and lightly golden.
- Stir in the minced garlic and let it cook just until fragrant so it doesn’t burn.
- Add the fresh spinach and let it wilt gently in the warmth of the pot.
- Pour in the vegetable broth and let everything simmer together until the spinach is completely soft and the flavors meld.
- Blend the soup carefully until smooth and velvety.
- Stir in the heavy cream over low heat, then season with salt and black pepper to bring everything together.
- Add a tiny squeeze of lemon to brighten the flavor before serving if you like.
Notes
- Add more spinach for a thicker consistency.
- Use frozen spinach if needed but reduce broth slightly.
- A pinch of nutmeg adds warmth.
- Stir in Parmesan for extra richness.
- Lemon zest brightens the flavors beautifully.
Nutrition Facts
- Total number of serves: 4
- Calories: 180kcal
- Fat: 14g
- Sodium: 520mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
- Protein: 4g
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Pro Tips to Make Your Spinach Soup Taste Amazing
Over the years of making this soup in my New York kitchen, I’ve picked up little tricks that make a big difference in flavor and texture.
- Always sauté the onions until they’re soft and lightly golden. It builds a deeper base flavor.
- Add the garlic only in the last minute of sautéing so it doesn’t burn or turn bitter.
- Use fresh spinach for the brightest flavor and color, but frozen works well if you’re in a pinch.
- Don’t boil the cream. Add it after blending or at very low heat to keep things silky.
- If your soup tastes flat, add acidity. A tiny squeeze of lemon at the end brightens everything.
- Want a heartier meal? Serve this alongside something comforting like classic onion soup or velvety butternut squash soup for a warm and cozy spread.
These simple adjustments really help bring everything together.
Variants of the Recipe
Spinach soup is wonderfully flexible, so it’s easy to adapt depending on what you’re craving. Here are some versions I love making:
Creamy Parmesan Spinach Soup
Adding freshly grated Parmesan gives the soup a rich, savory flavor. It melts in beautifully and deepens the texture without overpowering the spinach.
Spicy Spinach Soup
A pinch of red pepper flakes or a drizzle of chili oil adds heat that wakes up the whole bowl. Perfect for cold days or when you want a little extra kick.
Coconut Spinach Soup
Swapping cream for coconut milk gives the soup a faint sweetness and a round, dreamy finish. It also makes the soup entirely dairy free.
Protein Packed Spinach Soup
Blend in a can of white beans or chickpeas for a heartier, thicker soup that doubles as a light meal.
Spinach and Potato Soup
Diced potatoes simmered with the broth create a thicker base and add a cozy, rustic texture.
Serving Suggestions
You can enjoy this as a light meal on its own, but it also pairs wonderfully with a variety of dishes. In my kitchen, I love serving spinach soup with a crusty piece of warm bread or alongside a grilled cheese sandwich for the ultimate comfort combo.
If you’re hosting guests, pair this soup with a vibrant salad, or serve it as a starter before something rich like lasagna soup to impress without overcomplicating dinner. For a full cozy menu, you can even add bowls of Toscana soup or butternut squash soup to the table. A drizzle of cream or olive oil and a sprinkle of cracked black pepper on top makes it look restaurant worthy.
Storage and Reheating Instructions
This spinach soup stores extremely well, making it perfect for meal prepping.
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to four days. For longer storage, freeze it for up to three months. If freezing, leave out the cream and stir it in after reheating.
To reheat, warm it gently on the stovetop over low heat, stirring frequently. Avoid boiling, especially if you’ve added cream. You can also microwave it in short intervals, pausing to stir so the texture stays smooth.
FAQs
Acidity, cream, Parmesan, or herbs like basil and parsley add tons of flavor without much effort.
Avoid overcooking it, blend immediately, and add cream at low heat.
Absolutely. Just thaw and squeeze out extra moisture to avoid thinning the soup.
Use less broth, add potatoes, or blend in a small handful of cooked beans.
Yes, especially when made without cream. It’s low calorie and nutrient dense.
Yes, but freeze it without cream for best texture. Add the cream after reheating.
Wrapping Up This Cozy Bowl of Comfort
I hope this spinach soup becomes one of your go to cozy meals. It’s simple, quick, and filled with nourishing ingredients that make everyday cooking feel good. If you enjoyed this recipe, try pairing it with comforting bowls like lasagna soup or Toscana soup next time. Happy cooking, and I can’t wait to hear how it turns out.