Velvety Creamy Spinach Soup

Featured in: Kitchen Routine Recipes

This velvety spinach soup combines fresh tender greens with aromatic vegetables and a touch of cream for a comforting, nourishing bowl. Ready in just 30 minutes, it features sautéed onions, garlic, and potatoes blended with wilted spinach and vegetable stock, then finished with heavy cream and a hint of nutmeg. Serve as a light starter or warming lunch with crusty bread for a satisfying meal.

Updated on Fri, 30 Jan 2026 14:23:07 GMT
A bowl of vibrant green spinach soup garnished with a swirl of cream and a sprinkle of black pepper.  Pin it
A bowl of vibrant green spinach soup garnished with a swirl of cream and a sprinkle of black pepper. | cozyitri.com

There's something about a bowl of spinach soup that makes you slow down. I discovered this version on a Tuesday afternoon when my fridge held nothing but half a bunch of spinach, a potato, and the determination to avoid ordering takeout. What emerged was silky, comforting, and so simple I wondered why I'd never made it before. The kind of soup that tastes like someone cared enough to blend it smooth, but honest enough to remind you that good food doesn't need complexity.

I made this soup for my neighbor last winter when she mentioned feeling under the weather, and watching her face soften with that first spoonful reminded me why cooking for others matters. She asked for the recipe immediately, and now it's become her go-to when she wants something nourishing but not heavy. There's a quiet power in a soup that asks for nothing fancy yet delivers real satisfaction.

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Ingredients

  • Unsalted butter (2 tablespoons): The foundation—it carries flavor without competing with the delicate greens.
  • Medium onion (1, finely chopped): Your aromatic base that softens into sweetness as it cooks, building depth from the first step.
  • Garlic cloves (2, minced): Just enough to whisper through the soup rather than shout; fresh is worth it here.
  • Medium potato (1, peeled and diced): This creates natural creaminess when blended—no need for extra cream if you're careful.
  • Fresh spinach (300 g or 10 oz, washed and roughly chopped): Use tender leaves if possible; they blend smoother and taste brighter than the tougher stems.
  • Vegetable stock (750 ml or 3 cups): The voice of the whole soup, so choose one you'd actually drink on its own.
  • Heavy cream (120 ml or ½ cup): Stirred in at the end for silk without drowning the spinach's personality.
  • Salt (½ teaspoon) and freshly ground black pepper (¼ teaspoon): Season gradually; you'll taste better this way than dumping everything at once.
  • Ground nutmeg (pinch, optional): A secret whisper—use it if you trust it, skip it if you prefer green to be green.
  • Garnish (extra cream or yogurt, freshly ground black pepper): These finishing touches turn a good soup into one worth remembering.

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Instructions

Melt and soften:
Warm the butter over medium heat and watch the onion disappear into translucence over 3–4 minutes. You'll know it's ready when it becomes barely visible and the kitchen smells inviting.
Build the aromatics:
Add the garlic and let it toast for just one minute—any longer and it turns bitter, any shorter and you miss its warmth. Stir constantly so nothing sticks to the bottom.
Add structure:
The diced potato needs only 2 minutes here; it'll finish cooking in the stock later. This step prevents mushiness.
Wilt the greens:
Toss in the spinach and watch it collapse within 2–3 minutes, releasing its earthy aroma. It looks like too much at first, then suddenly it fits.
Simmer gently:
Pour the stock, bring to a rolling boil, then lower the heat immediately. Simmer for 10–12 minutes until the potato yields easily to a fork—taste a piece to be sure.
Blend to silk:
Using an immersion blender, work slowly and deliberately, moving it in circles to catch everything. If using a countertop blender, work in batches and be careful with hot liquid.
Finish with care:
Stir in the cream gently and warm for just 2–3 minutes over low heat. Boiling here would break the cream and make the color less vibrant.
Taste and adjust:
This is non-negotiable—your palate is the final authority, so season to what feels right in your mouth right now.
Creamy spinach soup served hot in a rustic bowl, with a slice of crusty bread on the side.  Pin it
Creamy spinach soup served hot in a rustic bowl, with a slice of crusty bread on the side. | cozyitri.com
Creamy spinach soup served hot in a rustic bowl, with a slice of crusty bread on the side.  Pin it
Creamy spinach soup served hot in a rustic bowl, with a slice of crusty bread on the side. | cozyitri.com

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This soup became my answer to the question of what makes food feel like home. It's not about technique or special ingredients; it's about taking five ordinary things and stirring them into something that makes you want to sit down and breathe.

Why Fresh Spinach Matters Here

Frozen spinach will work in a pinch, but fresh spinach brings a brightness that survives blending better. I learned this after one winter when I grabbed a box without thinking—the soup tasted muted, like someone had turned down the volume. Fresh leaves give you that vibrant color and a cleaner taste that makes people ask what you did differently.

The Blending Question

An immersion blender is your friend here because you can control the texture right in the pot—some prefer it completely smooth, others like a whisper of texture. A countertop blender works just as well but requires patience and careful handling with hot soup. The choice is yours; what matters is that you end up with something that feels good on your tongue.

Serving and Beyond

This soup lives best in the moment you make it, but it keeps for three days in the refrigerator and tastes even better reheated gently. Pair it with crusty bread for substance, or serve it in smaller bowls as an elegant starter. A squeeze of lemon juice right before eating adds brightness that shifts the whole experience.

  • Swirl a spoonful of yogurt on top for tang and visual appeal.
  • Toast some seeds separately and scatter them for crunch that contrasts the silk.
  • Make it vegan with olive oil and coconut cream—the soup won't notice the difference.
Silky smooth spinach soup with a touch of nutmeg, perfect for a cozy vegetarian lunch. Pin it
Silky smooth spinach soup with a touch of nutmeg, perfect for a cozy vegetarian lunch. | cozyitri.com
Silky smooth spinach soup with a touch of nutmeg, perfect for a cozy vegetarian lunch. Pin it
Silky smooth spinach soup with a touch of nutmeg, perfect for a cozy vegetarian lunch. | cozyitri.com

This soup asks for nothing except your attention for thirty minutes and a willingness to trust that simple is often the most satisfying. Make it for yourself first, then make it for someone else when they need to remember what comfort tastes like.

Recipe Q&A

Can I make this soup vegan?

Yes, simply replace the butter with olive oil and use coconut cream or a plant-based cream alternative instead of heavy cream.

How do I store leftover spinach soup?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

Can I use frozen spinach instead of fresh?

Yes, you can substitute with 200g frozen spinach. Thaw and drain excess water before adding to the pot. Cooking time may be slightly reduced.

What can I serve with this soup?

This soup pairs beautifully with crusty bread, garlic toast, or a side salad. You can also top it with toasted seeds or croutons for added texture.

How can I make the soup thicker?

Add an extra potato or reduce the amount of stock. Alternatively, stir in a tablespoon of flour or cornstarch mixed with water before blending.

Can I freeze this spinach soup?

Yes, freeze without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat, and stir in the cream just before serving.

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Velvety Creamy Spinach Soup

Velvety spinach soup with tender greens, aromatic vegetables, and cream—perfect for lunch or as a starter.

Prep Duration
10 min
Time to Cook
20 min
Overall Time
30 min
Created by Liam Carlson


Skill Level Easy

Cuisine International

Portions 4 Number of Servings

Dietary Info Vegetarian-Friendly, Wheat-Free

Ingredient List

Vegetables

01 2 tablespoons unsalted butter
02 1 medium onion, finely chopped
03 2 cloves garlic, minced
04 1 medium potato, peeled and diced
05 10 ounces fresh spinach, washed and roughly chopped

Liquids

01 3 cups vegetable stock
02 1/2 cup heavy cream

Seasonings

01 1/2 teaspoon salt, or to taste
02 1/4 teaspoon freshly ground black pepper
03 Pinch of ground nutmeg, optional

Garnish

01 Extra cream or yogurt swirl, optional
02 Freshly ground black pepper

How-To Steps

Step 01

Sauté aromatics: In a large saucepan, melt butter over medium heat. Add onion and sauté for 3 to 4 minutes until soft and translucent.

Step 02

Incorporate garlic: Add minced garlic and cook for 1 minute, stirring frequently.

Step 03

Add potato: Stir in diced potato and cook for 2 minutes.

Step 04

Wilt spinach: Add spinach and sauté until wilted, approximately 2 to 3 minutes.

Step 05

Simmer vegetables: Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10 to 12 minutes until potato is tender.

Step 06

Purée soup: Remove from heat. Using an immersion blender or in batches with a countertop blender, purée the soup until smooth.

Step 07

Finish with cream: Return soup to pot if necessary. Stir in cream, salt, black pepper, and nutmeg. Heat gently for 2 to 3 minutes without boiling.

Step 08

Season to taste: Taste and adjust seasoning as needed.

Step 09

Serve: Ladle into bowls and garnish with extra cream or yogurt and freshly ground black pepper as desired.

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Equipment Needed

  • Large saucepan
  • Sharp knife and cutting board
  • Immersion blender or countertop blender
  • Ladle

Allergy Notice

Inspect every component for allergens. Consult your doctor if you're uncertain.
  • Contains dairy: butter and heavy cream
  • Gluten-free when using gluten-free vegetable stock

Nutrition (per portion)

Intended as guidance only. Speak with a healthcare expert for advice.
  • Energy (kcal): 185
  • Fats: 10 g
  • Carbohydrates: 17 g
  • Proteins: 5 g

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