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 onion, chopped; 2 garlic cloves, minced; 4 cups fresh spinach, chopped; 3 cups vegetable broth; 1 cup heavy cream; Juice of 1 lemon; Salt and pepper to taste

I love making this Creamy Lemon Spinach Soup because it's a vibrant and refreshing addition to any meal. The zesty lemon pairs beautifully with the rich creaminess, creating a flavor that dances on your palate. Plus, it’s a fantastic way to sneak in some greens while keeping things satisfying. In just 30 minutes, I can whip up this delightful soup, making it perfect for busy weeknights or leisurely weekends. I can’t wait for you to try this recipe—it’s become a family favorite in my home!

Created by

Gwendolyn Reed

Last updated on 2026-01-18T13:58:14.126Z

As I was experimenting with different soup flavors, I stumbled upon the perfect combination of creamy textures and zesty notes. The addition of fresh lemon not only brightens the soup but also enhances the earthy taste of the spinach. One of my favorite tips is to use freshly squeezed lemon juice for an extra burst of flavor. The balance is incredible and elevates a simple soup into a luxurious experience.

This recipe has quickly become a staple in my kitchen due to its quick prep time and the rich, comforting flavors. I recommend blending the soup until silky smooth to ensure every spoonful is velvety. Serve it with a sprinkle of fresh herbs on top for a lovely finish!

        Why You'll Love This Recipe
        A delightful blend of creamy texture and zesty lemon flavor
Packed with fresh spinach, making it a nutritious choice
Quick to prepare, perfect for busy weeknights

      

The Role of Spinach

Spinach is the star ingredient in this Creamy Lemon Spinach Soup, not just for its vibrant green color but also for its rich nutritional profile. Packed with vitamins A, C, K, and iron, it adds both health benefits and a beautiful body to the dish. Make sure to use fresh spinach; it wilts quickly and releases a more robust flavor compared to frozen spinach. If you're in a pinch, baby spinach also works beautifully and requires no chopping due to its tender leaves.

When cooking spinach, it's essential to avoid overcooking it, which can lead to a mushy texture. It's best to sauté it just until wilted, typically 2-3 minutes. This quick cooking time preserves its bright color and nutritional value, ensuring your soup remains both appealing and wholesome. You can also experiment with other leafy greens like kale or Swiss chard; just remember to adjust cooking times slightly since these might require a bit longer to soften.

Perfecting the Creamy Texture

The creamy element in this soup comes from heavy cream, which gives the dish its luscious consistency. However, if you're looking for a lighter option, consider substituting half-and-half or coconut milk for a dairy-free version. Keep in mind that the cream should be stirred in over low heat after blending; this prevents it from curdling and maintains a smooth texture. For a vegan alternative, you could try cashew cream, which can be made by soaking cashews and blending them until silky.

Blending is a crucial step that transforms the ingredients into a silky soup. An immersion blender is ideal for this task, allowing you to puree directly in the pot without the hassle of transferring hot liquid. If using a countertop blender, ensure you allow the soup to cool slightly before blending to avoid dangerous splatters. Aim for a smooth consistency, but if you prefer some texture, blend only partially for a more rustic feel.

Ingredients

Ingredients for Creamy Lemon Spinach Soup

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

Ensure all produce is fresh for the best flavor.

Instructions

Sauté the Vegetables

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

Cook the Spinach

Stir in the chopped spinach, cooking until wilted, about 2-3 minutes.

Add Broth and Simmer

Pour in the vegetable broth and simmer for 10 minutes. This allows the flavors to meld beautifully.

Blend the Soup

Use an immersion blender to puree the soup until smooth. If using a regular blender, carefully transfer to the blender and blend in batches.

Stir in Cream and Lemon Juice

After blending, return the soup to the pot over low heat. Stir in the heavy cream and lemon juice. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and optionally garnish with a slice of lemon or fresh herbs.

Enjoy this soup warm with a crusty bread for a complete meal!

Pro Tips

For a vegan version, substitute heavy cream with coconut milk and ensure to use vegetable broth. You can also add a pinch of red pepper flakes for a bit of heat.

Make-Ahead Tips

This Creamy Lemon Spinach Soup is an excellent make-ahead option. Once cooked and blended, it can be stored in the refrigerator for up to four days, making it a perfect choice for meal prep. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. Be cautious not to let it boil, as this can affect the texture of the cream.

If you intend to freeze the soup, it’s best to omit the cream before freezing. Puree the soup, let it cool, and then transfer to freezer-safe containers, leaving some space for expansion. When ready to enjoy, thaw in the refrigerator overnight and reheat, then stir in the cream just before serving. This method allows you to maintain the soup's vibrant flavor and creamy texture.

Serving Suggestions

For an elegant touch, consider garnishing the soup with a few curls of lemon zest or a dollop of crème fraîche right before serving. Fresh herbs like dill or basil can also enhance the flavor profile and offer a contrast to the creamy base. I like to serve this soup with crusty bread or a light salad, making it a delightful starter or a meal all on its own.

This soup is versatile and can be adapted for various occasions. For a heartier version, you could add cooked grains like quinoa or white beans for added protein and texture. Additionally, if you're looking to spice things up, a pinch of red pepper flakes during the cooking process can introduce a subtle warmth that complements the lemon nicely.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, the soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove.

→ Can I freeze the soup?

Yes, you can freeze the soup for up to 3 months. Just be sure to leave out the cream until you reheat it.

→ What can I use instead of spinach?

You can substitute kale or Swiss chard for a different flavor and texture.

→ How can I make it spicier?

Add some minced jalapeños or a dash of cayenne pepper while cooking for an extra kick.