Creamy Lemon Spinach Soup

Name: Creamy Lemon Spinach Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 4 cups fresh spinach, washed and chopped; 2 cups vegetable broth; 1 cup heavy cream; Juice of 1 lemon; Salt and pepper to taste; Lemon wedges; Croutons (optional); Chopped parsley (optional)

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Spinach Soup, especially during those cooler months. The combination of freshness from the spinach and a zesty kick from the lemon makes it a delightful choice for lunch or dinner. I often find myself craving its comforting, creamy texture, which pairs perfectly with crusty bread. By using fresh ingredients, I’ve discovered we can elevate this simple soup into a remarkable dish that even guests rave about. It's the kind of recipe that invites improvisation, and I can't wait to share my method with you!

Created by

Phoebe Turner

Last updated on 2026-01-18T11:01:12.779Z

Making this Creamy Lemon Spinach Soup is one of my favorite cozy rituals. I remember the first time I tried it— I had just harvested fresh spinach from my garden and combined it with a zest of lemon to brighten the flavors. The reaction was instantaneous! This soup is not just about comfort; it's about using vibrant ingredients that sing together. Each spoonful is creamy yet light, making it perfect for any time of the year.

What I love most about this soup is how it transforms with a few simple tweaks. Sometimes, I’ll add a pinch of nutmeg or a sprinkle of parmesan cheese for added depth. The balance of citrus zing and creamy richness keeps me coming back for seconds, and I often serve it with a dollop of yogurt for a tangy touch. Trust me, this will soon become a favorite in your kitchen!

        Why You'll Love This Recipe
        Fresh, vibrant flavors that brighten your day
Creamy texture that’s both comforting and satisfying
Quick and easy to prepare, perfect for busy weeknights

      

Understanding the Ingredients

The star of this Creamy Lemon Spinach Soup is undoubtedly the fresh spinach. Its vibrant green color isn't just for show; it’s packed with vitamins A, C, and K, which enhance the soup's nutritional profile. When choosing spinach, opt for bright, crisp leaves to ensure maximum freshness and flavor. If you can, try to use organic spinach as it has a brighter taste and more nutrients compared to conventional varieties.

Another vital ingredient is the heavy cream, which adds a luxurious, velvety texture to the soup. If you're looking for a lighter alternative without sacrificing creaminess, you could substitute half-and-half or use a non-dairy cream such as coconut milk. Just be aware that each option may alter the flavor slightly—coconut milk will impart a sweet note, while half-and-half will maintain a similar taste profile.

Technique Tips for Perfect Creaminess

Blending the soup using an immersion blender is key to achieving that smooth, creamy consistency. If you don't have one, you can carefully transfer the soup into a traditional blender in batches. Just remember to let it cool slightly before blending to avoid steam buildup which can cause splattering. Blend it until the soup appears glossy without any chunky bits—it should take around 30 seconds on high speed.

Simmering the soup after adding the heavy cream not only melds the flavors but also allows the soup to thicken slightly. Keep the temperature at medium-low to prevent the cream from curdling. It’s crucial to stir occasionally and watch for any bubbles starting to form at the edges; this suggests the soup is ready without reaching boiling point.

Serving Suggestions and Variations

When serving this soup, consider pairing it with rustic crusty bread or a light salad for a well-rounded meal. For a bit of crunch, homemade croutons can be a delightful addition. You can easily make croutons by tossing cubes of stale bread in olive oil and seasoning, then baking them at 375°F (190°C) until golden brown and crispy, typically 10-15 minutes.

This recipe is also highly adaptable! You can add other vegetables like carrots or leeks for different flavors or textures; if you want a heartier version, consider adding white beans or potatoes. For a spicy twist, a pinch of red pepper flakes sprinkled in during cooking can elevate the soup's warmth. Just be sure to adjust the seasoning accordingly!

Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups fresh spinach, washed and chopped
2 cups vegetable broth
1 cup heavy cream
Juice of 1 lemon
Salt and pepper to taste

For Garnish

Lemon wedges
Croutons (optional)
Chopped parsley (optional)

Instructions

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Cook the Spinach

Stir in the chopped spinach and cook until wilted, about 3 minutes. Pour in the vegetable broth and bring the mixture to a simmer, allowing it to cook for about 5 minutes.

Blend and Add Cream

Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and lemon juice. Season with salt and pepper to taste.

Allow the soup to simmer for another 5 minutes.

Serve

Ladle the soup into bowls and garnish with lemon wedges, croutons, and a sprinkle of parsley if desired. Enjoy hot!

Pro Tips

For an extra creamy texture, you can substitute half of the heavy cream with coconut milk. This adds a subtle sweetness that complements the lemon beautifully.

Make-Ahead and Storage Tips

This Creamy Lemon Spinach Soup can be made ahead and stored in the refrigerator, where it will keep well for up to three days. When reheating, do so gently over low heat, stirring frequently to ensure it warms evenly. If the soup seems too thick upon reheating, you can add a splash of vegetable broth or water to reach your desired consistency.

For longer storage, consider freezing the soup. Portion it into freezer-safe containers, leaving a little space at the top for expansion. It will keep well for up to three months. To thaw, simply place it in the refrigerator overnight before reheating on the stove. Note that the texture may slightly change, but a quick blend can restore it to a creamier consistency.

Troubleshooting Common Issues

If your soup ends up too tangy after adding lemon juice, adding a teaspoon of sugar can help balance the flavors without changing the overall taste. This small adjustment can make a significant difference if the acidity is overpowering, ensuring a harmonious blend between creaminess and zest.

Should the soup appear too thin, you can thicken it by simmering it a bit longer without the lid, allowing some of the moisture to evaporate. Alternatively, you can mix a teaspoon of cornstarch with cold water to create a slurry and stir it into the soup while it simmers until it thickens to your liking.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Just store it in an airtight container in the refrigerator and reheat before serving.

→ Is it possible to freeze this soup?

While it’s best enjoyed fresh, you can freeze the soup for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.

→ Can I use frozen spinach?

Absolutely! Frozen spinach can be used in place of fresh. Just make sure to thaw and drain any excess water before adding it to the pot.

→ What can I substitute for heavy cream?

For a lighter version, use half-and-half or a non-dairy alternative like almond or cashew cream.