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: 2 tablespoons olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 4 cups fresh spinach, chopped; 4 cups vegetable broth; 1 cup heavy cream; Juice of 1 lemon; Salt and pepper to taste

Highlighted under: Healthy & Light

I love making Creamy Lemon Spinach Soup because it’s a delightful blend of flavors that’s perfect for any occasion. The tangy lemon brightens up the rich creaminess of the soup, while the spinach adds a lovely touch of color and nutrition. It’s a satisfying dish that I can whip up in no time, making it my go-to recipe when I want something light yet comforting. This soup is not only delicious but also a fantastic way to enjoy greens in a tasty manner!

Created by

Freya Cooper

Last updated on 2026-01-18T11:16:58.875Z

When I first made this Creamy Lemon Spinach Soup, I was surprised at how quickly it came together. The combination of fresh spinach with a hint of lemon created a vibrant flavor that just sang. I remember using homemade vegetable broth, which really elevated the soup's taste and made it even more comforting.

One tip I've found is to add the lemon juice just before serving. This way, it retains its bright flavor and acidity, giving the soup an extra zest that balances the creaminess beautifully. Each spoonful is like a warm hug on a chilly day!

        Why You'll Love This Recipe
        The bright citrus flavor perfectly complements the spinach.
It's a quick and easy recipe, perfect for busy weeknights.
Rich and creamy texture that's sure to satisfy your cravings.

      

Understanding the Ingredients

The primary ingredient in this Creamy Lemon Spinach Soup is, of course, the fresh spinach. Spinach not only contributes a vibrant green color but also brings a wealth of nutrients, including iron and vitamins A and K. When selecting spinach, look for leaves that are bright and crisp. I recommend using fresh spinach over frozen for the best flavor and texture, but if you're in a pinch, thawed and drained frozen spinach can work too.

The heavy cream is essential for achieving that rich, creamy texture that makes this soup so satisfying. If you prefer a lighter option, you can substitute half-and-half or even use coconut milk for a dairy-free version. Just be aware that the flavor profile will shift slightly, with coconut adding a subtle sweetness.

Blending Techniques

When it comes to pureeing your soup, an immersion blender is the best choice for convenience. It allows you to blend directly in the pot, reducing the risk of spills and making cleanup a breeze. If you must use a countertop blender, ensure the soup has cooled slightly to avoid burns, and blend in small batches, filling the pitcher no more than halfway.

A smooth texture is ideal for this soup, so take the time to blend until it is completely luscious and uniform. If you encounter any unblended bits, simply give it one more pass with the immersion blender or return it to the heat and stir continuously until you achieve the desired consistency.

Serving Suggestions

This Creamy Lemon Spinach Soup shines when paired with crusty bread or a light salad. The soup's tangy lemon notes complement a simple mixed greens salad dressed with a light vinaigrette. If you're feeling indulgent, consider topping the soup with a dollop of crème fraîche or a sprinkle of grated Parmesan for an extra layer of flavor.

For a heartier meal, you can serve this soup with protein-rich additions like shredded chicken or white beans. These not only boost the nutritional content but also enhance the overall satisfaction of the dish. Leftovers can easily be reheated on the stove over low heat, just be sure to stir occasionally to prevent sticking.

Ingredients

For the Soup

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

Combine all ingredients fresh for the best flavor.

Instructions

Sauté the Vegetables

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

Add Spinach and Broth

Add the chopped spinach to the pot and stir until it wilts. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10 minutes.

Blend and Finish

Use an immersion blender to carefully puree the soup until smooth. Stir in the heavy cream and lemon juice, season with salt and pepper to taste, and heat through before serving.

Serve hot with a slice of crusty bread for a complete meal.

Pro Tips

For added flavor, try garnishing the soup with croutons or a sprinkle of fresh herbs like parsley or dill.

Make-Ahead and Storage

This soup is perfect for meal prepping. You can make a large batch ahead of time and store it in an airtight container in the refrigerator for up to three days. Just make sure to let it cool completely before refrigerating to maintain the best texture and flavor. For longer storage, consider freezing the soup in individual portions; it will stay good for up to three months in the freezer.

When preparing to reheat, avoid bringing it to a boil, as this can cause the cream to separate. Instead, gently reheat over medium-low heat until warmed through, stirring occasionally for even heating.

Variations to Try

If you're looking to switch things up, consider adding different herbs or spices. Fresh dill or basil can provide a wonderful twist on the traditional flavors, while a pinch of nutmeg can elevate the creaminess. For a spicier kick, try adding a dash of red pepper flakes when sautéing the onion and garlic.

For a more robust soup, you could incorporate other vegetables like zucchini or potato. Just remember to adjust the cooking time to ensure everything is cooked through before you blend. The key is to keep the balance of flavors while experimenting with different textures and ingredients.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Just reheat it on the stove before serving.

→ What can I use instead of heavy cream?

You can substitute heavy cream with coconut milk or a plant-based cream for a lighter and dairy-free option.

→ Is there a way to make this soup vegan?

Absolutely! Use vegetable broth and replace heavy cream with coconut milk or a cashew cream alternative.

→ Can I freeze the soup?

Yes, the soup can be frozen. Just be aware that the texture might change slightly upon thawing and reheating.