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, diced; 2 cloves garlic, minced; 4 cups fresh spinach, washed and chopped; 4 cups vegetable broth; 1 cup heavy cream; Zest and juice of 1 lemon; Salt and pepper to taste; Croutons for garnish (optional)

Highlighted under: Lightly Delicious

I absolutely love making this creamy lemon spinach soup! It's a delightful blend of fresh spinach, zesty lemon, and rich cream that creates a cozy and comforting bowl perfect for any season. Each time I prepare it, the vibrant green color and refreshing aromas fill my kitchen, making it hard to resist. This soup not only warms the soul but also packs a nutritious punch, thanks to the wholesome ingredients. Whether served as a starter or main course, this recipe is sure to impress your family and friends.

Created by

Elara Whitfield

Last updated on 2026-01-18T14:28:14.103Z

When I first experimented with this creamy lemon spinach soup, I was surprised by how easily it came together. The combination of lemon juice and cream creates a unique tanginess that complements the spinach perfectly. I recommend always using fresh spinach for that vibrant color and flavor; it really makes a difference!

I've played around with the ingredients and found that adding a touch of garlic enhances the overall depth of flavor. This soup is not just quick to make, but the elegance it brings to the table is worth every minute spent in the kitchen. Serve it with some crusty bread, and you have a meal that's satisfying and delicious!

Why You'll Love This Recipe
Bright citrus flavor with every spoonful
Luxuriously creamy texture that warms you up
Packed with nutrients, perfect for health-conscious eaters

Ingredient Insights

The spinach in this creamy lemon spinach soup is not only a vibrant color but also a powerhouse of nutrients. When selecting spinach, look for fresh, bright leaves free of any wilting or discoloration. Fresh spinach adds a light, earthy flavor to the soup, while also contributing vitamins A and C. If you're in a pinch, you can use frozen spinach, but be sure to thaw and squeeze out excess water to maintain the soup's creamy consistency.

Another star ingredient is the lemon. Its zest and juice not only provide a brightness that enhances the overall flavor of the soup but also acts as a balancing agent against the creaminess. When zesting the lemon, avoid the white pith as it can impart a bitter flavor. And if you're looking for a less tart option, consider reducing the amount of lemon juice to suit your taste.

Perfecting the Texture

Blending the soup until it's smooth is a crucial step. If you don't have an immersion blender, a traditional blender works just fine—just be cautious not to fill it too high to prevent splatters. I recommend blending in batches if your blender is small. The goal is to achieve a silky texture that nicely integrates the flavors without any chunky pieces.

After blending, adding the heavy cream will enrich the soup and also give it a luscious mouthfeel. If you're looking for a lighter version, consider substituting half and half or coconut cream for a dairy-free alternative. Just keep an eye on the flavor balance; coconut cream adds sweetness, so you may want to play around with the amounts.

Ingredients

Gather these fresh ingredients to create a luscious, creamy soup that brings a burst of flavor to your table.

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
4 cups fresh spinach, washed and chopped
4 cups vegetable broth
1 cup heavy cream
Zest and juice of 1 lemon
Salt and pepper to taste
Croutons for garnish (optional)

Make sure to have all ingredients ready before starting to ensure a smooth cooking process.

Instructions

Follow these simple steps to whip up a delicious creamy lemon spinach soup that will impress everyone.

Sauté the Aromatics

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

Add the Spinach

Add the chopped spinach to the pot and cook until wilted, around 2-3 minutes. Stir occasionally to ensure even wilting.

Simmer the Broth

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 10 minutes.

Blend and Finish

Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste. Heat for another 2 minutes until warmed through.

Serve

Ladle the soup into bowls and top with croutons if desired. Enjoy your creamy lemon spinach soup hot!

Enjoy the vibrant flavors and creamy texture of this delightful soup.

Pro Tips

For added depth, consider garnishing with a sprinkle of freshly grated Parmesan cheese or a dollop of sour cream before serving.

Storage and Reheating

If you have leftovers, store the soup in an airtight container in the refrigerator for up to three days. Be aware that the texture may change slightly upon reheating, so I recommend warming it gently over low heat on the stove instead of using the microwave to best preserve its creaminess.

For longer storage, this soup can be frozen for up to three months. However, freezing may cause the cream to separate when thawed. To mitigate this, consider omitting the heavy cream before freezing and stirring it in after reheating for a fresh, creamy finish.

Serving Suggestions

This creamy lemon spinach soup makes a delightful start to any meal, but it can easily take center stage as a main dish. Pair it with crusty bread or a side salad for a light lunch or dinner. For added texture, homemade croutons or a sprinkle of Parmesan cheese make a lovely garnish, adding both flavor and crunch.

For an added twist, try infusing the soup with different herbs like dill or basil, which can complement the lemon and spinach beautifully. You could also stir in cooked quinoa or chickpeas for a heartier version, making this soup not only flavorful but also more filling.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to thaw and squeeze out any excess water before adding it to the soup.

→ How can I make this soup vegan?

Substitute the heavy cream with coconut cream and replace the vegetable broth with a homemade or store-bought vegan broth.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or grilled cheese sandwiches for a complete meal.

→ Can I make this soup ahead of time?

Yes, you can prepare this soup ahead of time and reheat it on the stove. Just make sure to add a splash of water or broth to thin it out if it thickens.