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: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups fresh spinach, washed and stems removed; 3 cups vegetable broth; 1 cup heavy cream; Juice of 1 lemon; Salt and pepper to taste; Grated lemon zest for garnish

Highlighted under: Healthy & Light

I absolutely adore making this Creamy Lemon Spinach Soup because it’s the perfect blend of comfort and freshness. The vibrant green color brings a sense of spring to my kitchen, while the creamy texture satisfies my cravings for something rich. Lemon adds a delightful zing that balances the earthiness of the spinach. I often whip this up on a chilly day, and it never fails to brighten my mood. Whether served as a light lunch or an elegant starter for dinner, this soup always impresses my family and friends.

Created by

Evelyn Parker

Last updated on 2026-01-18T11:55:20.318Z

When I first decided to experiment with spinach soup, I was skeptical if it could really be flavorful. I was pleasantly surprised to find that adding lemon not only elevated the taste but also brought a lightness that made the soup feel fresh. I recommend using fresh lemon juice to enhance the flavor further, as it makes a significant difference compared to bottled juice.

While crafting this soup, I discovered that using a mix of vegetable broth and cream gives just the right richness. The key is to let the spinach wilt before blending—this ensures that the nutrients stay intact while making it wonderfully smooth. It’s a dish I love sharing during gatherings, where everyone marvels at its vibrant color and taste!

        Why You Will Love This Recipe
        Bright lemon flavor that lifts your spirits
Smooth and creamy texture that comforts
Nutritious yet indulgent, perfect for any occasion

      

Understanding the Ingredients

The standout ingredient in this Creamy Lemon Spinach Soup is undoubtedly the fresh spinach. Its vibrant color not only adds visual appeal but also contributes essential nutrients like iron and vitamins A and C. When selecting spinach, look for leaves that are bright green and free of yellowing or wilting. If fresh spinach isn’t available, you can substitute with frozen spinach; just be sure to thaw it completely and drain off excess moisture before adding it to the pot.

The heavy cream introduces the luscious, creamy texture that makes this soup so comforting. If you're looking for a lighter option, you can use half-and-half or even coconut cream for a dairy-free alternative. However, note that substituting may slightly alter the final flavor and richness. Using a fresh lemon not only enhances the soup with acidity but also brightens its overall character, so opting for freshly squeezed lemon juice is highly recommended over bottled varieties.

Perfecting Your Technique

When sautéing the onion and garlic, aim for a gentle heat to avoid burning; you want the onions to become translucent and aromatic rather than caramelized. This step builds a solid flavor base for the soup. Stirring occasionally is key; if the garlic cooks too long, it can turn bitter, so give it just enough time to release its fragrance.

For blending the soup, an immersion blender is the easiest option, allowing you to blend directly in the pot without extra mess. If using a traditional blender, be cautious with hot liquids; blend in small batches and allow steam to escape by removing the center lid, covering it with a kitchen towel instead.

Ingredients

Gather the following ingredients before you start cooking:

Ingredients

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

Make sure to prepare everything in advance for easier cooking!

Instructions

Follow these steps to create your delicious soup:

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 until fragrant.

Add Spinach and Broth

Add the washed spinach to the pot and stir until it wilts down. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes.

Blend the Soup

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.

Add Cream and Lemon

Return the pot to low heat. Stir in the heavy cream and lemon juice, allowing the soup to warm gently. Season with salt and pepper to taste.

Serve and Garnish

Ladle the soup into bowls, garnish with lemon zest, and enjoy!

Serve hot with crusty bread for a complete meal!

Pro Tips

For a lighter version, substitute heavy cream with coconut milk or a dairy-free alternative. Adding a pinch of nutmeg can also enhance the overall flavor profile.

Serving Suggestions

This Creamy Lemon Spinach Soup can be a delightful starter or a main course paired with crusty bread or a side salad. For a more substantial meal, consider adding protein such as shredded chicken or chickpeas. A sprinkle of croutons on top adds an enjoyable crunch, contrasting with the smoothness of the soup.

For an elegant touch, serving the soup in chilled bowls elevates the presentation, especially in warmer months. Drizzling a little olive oil into each bowl right before serving can also enhance the visual appeal and add a luxurious finish.

Storage and Reheating

Leftover Creamy Lemon Spinach Soup can be stored in an airtight container in the refrigerator for up to 3 days. To keep the flavors vibrant, it's best to store the soup without the added cream, adding that only when reheating. When ready to enjoy again, simply reheat gently on the stovetop over low heat until warmed through, avoiding a boil which can affect the creaminess.

For longer storage, this soup freezes well too. Portion the cooled soup into freezer-safe containers, and it can last for about 2-3 months. Thaw in the refrigerator overnight before reheating. If the consistency has thickened too much after freezing, simply add a splash of broth or water while reheating to achieve the desired texture.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can prepare the soup in advance and store it in the refrigerator for up to 3 days. Reheat gently before serving.

→ Is this soup vegetarian-friendly?

Absolutely! It's entirely vegetarian and can be made vegan by using coconut cream instead of heavy cream.

→ What can I serve with this soup?

This soup pairs wonderfully with a fresh salad, grilled cheese sandwich, or crusty bread for dipping.

→ Can I freeze the soup?

Yes, you can freeze the soup for up to 2 months. However, the cream might change texture upon thawing. It's best to add the cream after reheating.