Cream of Spinach Soup

What’s new in this recipe

This recipe was originally published on July 13, 2021, and we’ve made some helpful updates to improve your cooking experience! We’ve numbered the instructions for easier step-by-step guidance, expanded the substitutions and variations section to offer more ingredient swaps, and enhanced the prep tips to help you get everything ready smoothly. We also added a recipe tips and notes section to offer extra pointers and included jump-to links for simple navigation.

Ingredients

• Oil – Extra virgin or light olive oil works well, or use your favorite sautéing oil.
• Dairy – Butter is used with olive oil to sauté the vegetables, and the soup is finished with half-and-half instead of heavy cream to keep it a little lighter.
• Spinach – To keep this soup quick and easy, we start with frozen chopped spinach. Defrost it in the refrigerator overnight or cook it according to the package directions until just thawed (not hot), then squeeze it dry.
• Produce – In addition to spinach, this soup is packed with onions, celery, garlic, and potatoes. The potatoes help balance the spinach’s sharpness and give the soup body.
• Seasoning – Oregano and black pepper add simple, classic flavor.
• Broth – Chicken broth adds depth, but vegetable broth works just as well for a vegetarian version.
• Garnish – Great topping options include shaved or grated Parmesan cheese and croutons to add some crunch.
• See the recipe card for quantities and preparation.

Prep work: tips and notes

We use frozen spinach instead of fresh to make this soup quick and easy. Plus, every time I buy fresh spinach, something comes up, and I don’t use it right away. It wilts in the fridge and eventually gets tossed—a total waste that makes me a little sad! Frozen spinach, on the other hand, is always ready when I need it.

• Defrost the frozen spinach. Let it thaw in the refrigerator overnight, or cook it just enough to defrost—usually about half the recommended cooking time on the package. Stir it in a bowl to make sure it’s no longer frozen but not hot.
• Dice the onion and celery, mince the garlic, peel and cut the potato into 1- to 2-inch cubes, and measure out and gather the remaining ingredients.
• Remove excess moisture from the thawed spinach.

Take a large piece of cheesecloth and fold it several times. Place it in a bowl, then add the spinach to the center.

Fold up the edges and squeeze out as much liquid as possible. Rearrange and squeeze again until no more liquid comes out.

How to make cream of spinach soup

1. Heat the olive oil and butter in a large pot over medium heat.
2. When the butter is melted and foamy, add the onions and celery. Cook for 3 minutes until the onions are translucent, stirring frequently.
3. Add the garlic, oregano, and black pepper. Cook for 1 minute, stirring frequently.
4. Pour in the chicken broth, raise the heat to high, and bring to a boil. It will take about 3–4 minutes for the liquid to start boiling.

5. Carefully, add the potatoes to the pot and let the broth come to a simmer. Lower the heat to medium-low, cover the pot, and cook for 10 minutes until the potatoes are almost tender.
6. Add the spinach and continue cooking for 7–10 minutes until the potatoes are fall-apart tender. They should break apart when pierced with a fork or the tip of a knife.

7. Finally, add the half-and-half to the soup and stir to combine. Return the pot to low heat and warm through—do not let it come to a boil.
8. Taste and add salt if needed. As a reference, we added ½ teaspoon to ours. Serve and garnish with Parmesan cheese and croutons, if desired.

Substitutions and variations

• Using fresh spinach instead of frozen – If you prefer fresh spinach, use 1 pound (16 ounces) of fresh spinach to replace 10 ounces of frozen spinach. Fresh spinach wilts significantly, so starting with a larger amount ensures you end up with the right volume. To prepare, sauté the spinach in a little oil or butter over medium heat until fully wilted, then transfer it to a bowl to cool. Squeeze out excess moisture using cheesecloth or a clean kitchen towel until you have about 10 ounces of cooked, drained spinach to match the original recipe.
• Oil options – Olive oil is a great choice, but you can also use all butter, avocado oil, canola oil, or vegetable oil (to name a few) for sautéing.
• Dairy options – For a richer soup, swap the half-and-half for heavy cream. If you prefer a lighter option, whole milk works, but the soup will have a thinner texture.
• Dairy-free options – To make this soup dairy-free, use all olive oil (or another sautéing oil) instead of butter. For creaminess, substitute with unsweetened coconut milk, cashew cream, or oat milk, or leave it out entirely for a broth-based soup.
• Vegetarian version – This soup is easy to make vegetarian by substituting vegetable broth for chicken broth while keeping everything else the same.

Storing and reheating instructions

• Refrigerator: Store leftover cream of spinach soup in an airtight container and refrigerate for 3–4 days.
• Freezer: To freeze, let the soup cool completely, then transfer it to an airtight, freezer-safe container or zip-top bag. Leave about an inch of space to allow for expansion. Label it with the contents and date, then freeze for up to 3 months.
• Reheating: If frozen, thaw the soup in the refrigerator overnight. To reheat, place the desired amount in a saucepan over medium to medium-low heat, stirring occasionally until heated through, about 5–7 minutes. Alternatively, microwave the soup in a microwave-safe dish, stirring every 30 seconds until hot.
• Reheating tip: If the soup thickens after storing, stir in a splash of broth, milk, or water while reheating to restore its creamy consistency.
• Food safety: Do not leave food at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.