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

Highlighted under: Healthy & Light

I absolutely love this Creamy Lemon Spinach Soup! It’s not only packed with vibrant flavors but also incredibly easy to make. The bright and zesty lemon perfectly complements the fresh spinach, creating a dish that feels both comforting and refreshing. Every spoonful is a delicious blend of creamy textures and nutrient-rich ingredients. Whether it's a chilly day or you're simply craving something nutritious, this soup is my go-to solution. Plus, it’s perfect for impressing guests or enjoying solo!

Created by

Phoebe Drake

Last updated on 2026-01-18T12:43:14.457Z

When I first created this Creamy Lemon Spinach Soup, I wanted to combine simplicity with a burst of flavors. I experimented with a few variations, but the key was using fresh lemon juice to brighten up the greens. This method helps in preserving the nutrients of spinach while giving the soup a delightful zing.

I've found that adding a touch of garlic enhances the overall flavor profile without overpowering the subtlety of the spinach. In just a few easy steps, I can whip up a bowl of this nourishing soup that feels like a warm hug on a cold day.

        Why You'll Love This Recipe
        Zesty lemon enhances the natural sweetness of fresh spinach.
Rich and creamy texture that makes each bite satisfying.
Quick cook time makes it perfect for a weeknight dinner.

      

The Creaminess Factor

The heavy cream in this recipe is key to achieving that rich, velvety texture that makes the soup so comforting. It not only thickens the soup but also balances the acidity of the lemon juice. If you're looking for a lighter option, you can substitute half-and-half or coconut cream for a dairy-free alternative. Just keep in mind that this may slightly alter the flavor and texture, but the zesty lemon will still shine through.

When adding the cream, do it after blending the soup to maintain a smooth consistency. If you simmer the cream for too long, it can curdle and affect the final texture. Stir in the cream just until heated through to ensure it stays glossy and smooth, making each spoonful a delight.

Perfecting the Spinach

Choosing fresh spinach is essential for this dish, as wilted or pre-packaged spinach may lack the vibrant flavor you want. Be sure to wash and dry the spinach thoroughly before use; excess water can dilute the flavors and lead to a watery soup. If fresh spinach isn't available, you can use frozen spinach—just make sure to thaw and drain it well before adding it to the pot.

Cooking the spinach only until wilted protects its bright color and nutrient content. Overcooking can make it turn a dull green and lose its nutritional benefits. Aim for a vibrant green once it’s sautéed, which will contribute to the soup's appealing color and fresh taste.

Serving Suggestions

This Creamy Lemon Spinach Soup can be served on its own as a satisfying meal or paired with crusty bread or a light salad for a more substantial dining experience. Top with a drizzle of olive oil or a sprinkle of fresh herbs like dill or parsley to brighten the flavors and make it visually appealing.

For a bit of protein, consider adding cooked chicken or chickpeas on top. If you want to elevate the dish further, a dollop of crème fraîche or a sprinkle of feta cheese complements the soup beautifully, enhancing both its creaminess and tanginess.

Ingredients

For the Soup

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

Enjoy the fresh flavors of this easy soup!

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until the onion becomes translucent.

Cook the Spinach

Stir in the chopped spinach and cook for an additional 3-4 minutes until wilted.

Blend the Ingredients

Pour in the vegetable broth and let it simmer for about 10 minutes. Using an immersion blender, blend the soup until smooth.

Add Cream and Lemon

Stir in the heavy cream and lemon juice. Season with salt and pepper to taste, and heat through for another 2-3 minutes.

Serve warm and enjoy!

Pro Tips

For an extra layer of flavor, consider adding a pinch of nutmeg or a dollop of sour cream on top before serving.

Storing and Reheating

This soup is great for meal prepping and can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to let it cool completely before refrigerating to prevent condensation from watering it down. If you're hoping to enjoy it later, I recommend storing the cream separately and adding it during reheating to maintain that creamy consistency.

To reheat, simply warm the soup over medium-low heat on the stove, stirring occasionally. Avoid boiling as it can cause the cream to separate. You can also reheat individual portions in the microwave, but keep an eye on it to make sure it doesn't get too hot too quickly.

Variations to Try

Feel free to experiment by adding other vegetables to boost the nutrition and flavor profile. Carrots, celery, or even a couple of potatoes can be sautéed with the onion and garlic for a more hearty version. Just be sure to adjust the vegetable broth quantity accordingly if you add more solids.

If you're in the mood for a spicier kick, try adding a pinch of red pepper flakes when sautéing the onions and garlic. This will add a warm heat that pairs beautifully with the creamy and tangy elements of the soup without overwhelming the delightful lemon flavor.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just make sure to thaw and drain it before adding to the soup.

→ How can I make this soup vegan?

You can replace heavy cream with coconut cream and use vegetable broth to keep it vegan.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread or a light salad.

→ How long can I store the leftovers?

Leftover soup can be stored in the fridge for up to 3 days. Reheat on the stove before serving.