Creamy Lemon Spinach Soup

Name: Creamy Lemon Spinach Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 cups fresh spinach, washed and chopped; 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; Juice of 1 lemon; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love whipping up a comforting bowl of Creamy Lemon Spinach Soup. The vibrant green color and fresh flavor make it a delightful dish that brightens any meal. The combination of creamy texture with a tangy hint of lemon really elevates the taste, making it perfect for both lunch and dinner. Plus, it’s a fantastic way to incorporate more leafy greens into my diet. I can’t wait to share this refreshing recipe with you, so let's get cooking!

Created by

Poppy Walsh

Last updated on 2026-01-18T11:28:08.016Z

When I first made this Creamy Lemon Spinach Soup, I was amazed at how quickly it came together, considering how gourmet it tastes. The key is using fresh spinach, which wilts beautifully and blends perfectly, creating that velvety texture I crave. I like to use high-quality vegetable broth as the base for added flavor, and a splash of cream to enhance the creaminess.

As I experimented with the balance of lemon juice, I found that a generous squeeze really elevates the entire dish. You want enough to cut through the cream but not so much that it overpowers the delicate spinach flavor. Trust me, serve this with a crusty baguette, and you'll be coming back for seconds!

        Why You Will Love This Recipe
        Refreshing lemon zest brings a bright flavor to every bite
Creamy texture that comforts, perfect for chilly days
Quick to make, ideal for a busy weeknight dinner

      

Ingredient Insights

The star ingredient of this Creamy Lemon Spinach Soup is undoubtedly the fresh spinach. Spinach not only adds vibrant color but also offers a wealth of nutrients like iron and vitamins A and C. When choosing spinach, look for fresh, dark green leaves that are free from wilting or yellowing. If you're in a pinch, frozen spinach works as a good substitute—just make sure to thaw and drain it well before using it in the recipe.

Olive oil plays a crucial role in sautéing the aromatics and adds a depth of flavor to the soup. For an alternative, you can use butter for a richer taste, or opt for coconut oil for a lighter, dairy-free version. The heavy cream contributes to the soup's luxurious texture; however, if you're looking for a healthier option, you can replace it with coconut milk or cashew cream, which still delivers a creamy consistency.

Perfecting the Texture

Blending the soup to achieve a smooth consistency can make or break the final dish. If using an immersion blender, ensure you move it around the pot to blend all areas evenly for a creamy result without lumps. Transferring to a regular blender requires caution: blend in small batches and let the steam escape between pulses to avoid an explosion of hot soup. If you find the soup too thick after blending, simply add more vegetable broth until the desired consistency is reached.

After introducing the heavy cream and lemon juice, it's important not to bring the soup back to a rapid boil, as this can cause the cream to curdle. Simmer gently until heated through, which allows all flavors to meld beautifully without compromising the creamy texture. A splash of extra lemon juice before serving can also brighten the flavor and enhance the zesty profile.

Ingredients

For the Soup

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

Instructions

Steps

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it.

Add Spinach and Broth

Add the chopped spinach to the pot and stir until wilted. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.

Blend and Finish

Using an immersion blender, puree the soup until smooth. If you don't have one, carefully transfer the soup to a regular blender in batches. Return the soup to the pot, stir in the heavy cream and lemon juice, and season with salt and pepper to taste.

Heat through before serving.

Pro Tips

For an extra punch of flavor, consider adding some freshly grated Parmesan cheese as a garnish. You can also substitute coconut milk for a dairy-free option.

Serving Suggestions

This Creamy Lemon Spinach Soup pairs beautifully with crusty bread or a fresh garden salad, making it an excellent option for both casual lunches and elegant dinners. Consider garnishing it with a dollop of sour cream or a sprinkle of freshly chopped herbs like dill or parsley for an extra touch of flavor and presentation. A few croutons on top add a delightful crunch that complements the soup's creaminess.

For a heartier meal, serve the soup alongside grilled cheese sandwiches. The gooey, melty cheese beautifully contrasts with the soup's silky texture and citrus flavor, making for a satisfying combination. This pairing is especially great for chilly evenings when comfort food is on the menu.

Storage and Freezing Tips

If you have leftovers, store the Creamy Lemon Spinach Soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat to bring the soup back to temperature without risking curdling the cream. Stir frequently until warmed through, and add a splash of broth or water if it thickens up too much during storage.

For longer storage, you can freeze the soup. Allow it to cool completely, then transfer it to freezer-safe containers, leaving space at the top for expansion. The soup will keep in the freezer for about 2-3 months. To reheat, thaw in the refrigerator overnight before gently reheating on the stove. As with leftovers, stir in a bit of cream and adjust seasoning if needed before serving.

Questions About Recipes

→ Can I make this soup ahead of time?

Absolutely! This soup can be made ahead and stored in the refrigerator for up to 3 days. Just reheat gently on the stove before serving.

→ Is there a vegetarian alternative to heavy cream?

Yes! You can substitute the heavy cream with coconut milk or a plant-based cream for a lighter version.

→ Can I freeze this soup?

Yes, you can freeze it, but omit the cream until you reheat it. Freeze in an airtight container for up to 3 months.

→ What can I serve with this soup?

This soup pairs wonderfully with a crusty baguette, grilled cheese sandwiches, or a simple green salad.