Cream of Spinach Soup

published Dec 29, 2021
Spinach Soup Recipe

In addition to a kiss of half-and-half, a small potato is the secret to this soup's sensuous, creamy texture.

Serves4 to 6

Makesabout 8 cups

Prep10 minutes

Cook30 minutes

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Cream of spinach soup’s bright green canvas and smooth, flat surface offers a perfect opportunity for garnishes to add texture, flavor, and color contrast.
Credit: Perry Santanachote

Velvety cream of spinach soup is a simple luxury. In addition to a kiss of half-and-half, a small potato is the secret to a sensuous, creamy texture. The soup’s bright green canvas and smooth, flat surface offers a perfect opportunity for garnishes to add texture, flavor, and color contrast. We give directions for a crème fraîche swirl, but feel free to also top off your bowl with something crunchy, such as fried onions, buttered croutons, toasted pumpkin seeds, or kale chips.

Is Spinach Soup Good for You?

Spinach is high in insoluble fiber and loaded with nutrients and antioxidants, most notably the following: 

  • Carotenoids
  • Vitamin C
  • Vitamin K
  • Folic acid
  • Iron
  • Calcium

Breaking it down into a puréed soup makes it easier to consume lots of it in one serving without getting that weird chalky feeling on your teeth.

Can You Add Spinach to Canned Soup?

For a shortcut, you can certainly heat up a can of soup (if you can’t find spinach, opt for broccoli or split pea) and add handfuls of baby spinach to the pot, let it wilt, then purée it. The fresh leaves will give your otherwise dull-looking canned soup a vibrant pop of color.

Credit: Perry Santanachote

What Type of Cream Do You Add to Soup?

You could use heavy cream, but for a lighter touch, we use half-and-half to add a little creaminess. For a vegan soup, try an unsweetened plant-based creamer or toss a handful of soaked raw cashews in with the soup before you purée it. 

Spinach Soup Recipe

In addition to a kiss of half-and-half, a small potato is the secret to this soup's sensuous, creamy texture.

Prep time 10 minutes

Cook time 30 minutes

Makes about 8 cups

Serves 4 to 6

Nutritional Info

Ingredients

  • 6 tablespoons

    crème fraîche

  • 1 tablespoon

    water

  • 3

    large shallots (about 6 ounces total)

  • 1

    small russet potato (about 6 ounces)

  • 4 large cloves

    garlic

  • 3 tablespoons

    unsalted butter

  • 1/2 teaspoon

    kosher salt, divided, plus more as needed

  • 1 (32-ounce) carton

    low-sodium chicken or vegetable broth (4 cups)

  • 1 pound

    baby spinach (about 10 packed cups)

  • 1 cup

    half-and-half

Instructions

  1. Place 6 tablespoons crème fraîche and 1 tablespoon water in a small bowl and stir to combine.

  2. Dice 3 large shallots (about 6 ounces). Peel and cut 1 small russet potato into 1-inch pieces. Coarsely chop 4 large garlic cloves.

  3. Melt 3 tablespoons unsalted butter in a large pot over medium-high heat. Add the shallots and 1/4 teaspoon of the kosher salt and cook, stirring occasionally, until softened and beginning to brown in spots, about 4 minutes. Add the garlic and stir until the garlic softens, about 1 minute. Add the potato and 1 (32-ounce) carton low-sodium chicken or vegetable broth. Increase the heat to high and bring to a boil.

  4. Add 1 pound baby spinach and the remaining 1/4 teaspoon kosher salt. Reduce the heat to medium-low. Cover and simmer until the potato is very tender and falls apart when pierced with a fork, about 12 minutes.

  5. Remove the pot from heat. Working in batches, transfer the mixture to a stand blender and blend until very smooth. (Alternatively, use an immersion blender and blend directly in the pot.)

  6. Return the soup to the pot. Add 1 cup half-and-half and heat over medium-low heat, stirring occasionally, until hot. Taste and season with more kosher salt as needed. Ladle soup into individual bowls and drizzle with the crème fraîche mixture.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Freezing: To freeze cream of spinach soup, prepare all the steps up until adding the half-and-half. Let it cool to room temperature, then freeze in an airtight container for up to 3 months. Thaw the soup overnight in the refrigerator, reheat on the stovetop, and stir in the half-and-half.