The Velvety Emerald Dream Classic Cream of Spinach Soup

Velvety Cream of Spinach Soup in 45 Minutes Easy Recipe

By Chef BakerOctober 7, 2025

Table of Contents

Right then! Let’s get this classic comfort food sorted out. Cream of Spinach Soup —it sounds terribly posh, but at its heart, it’s just honest, wholesome goodness, perfect for chasing away a dreary Tuesday afternoon.

I remember the first time I tried making a truly good one; the colour alone made me feel like I'd won the lottery.

The Velvety Emerald Dream: Classic Cream of Spinach Soup

Brief Description

Forget those tins of sludge you might remember from your childhood! This recipe delivers a truly luxurious, vibrant green soup the kind that makes you feel instantly nourished, like a proper Sunday roast without the washing up.

We start by building a fragrant base with aromatic vegetables, then enrich it before folding in heaps of Cream of Spinach Soup fresh spinach . The flavour is deep, earthy, and perfectly balanced with just a whisper of nutmeg. A real hug in a bowl!

Difficulty Level: Easy

This level is spot on because this Cream of Spinach Soup recipe relies on basic building blocks. We’re just sautéing a few things and thickening it slightly. There’s no fiddly messing about, so even if you usually panic when the hob is on, you’ll nail this.

Intent Scan: Your Burning Questions Answered

I know what you’re searching for. Does it taste watery? (Nope, we sort that with a roux.) How do I get the colour right? (Stick with me; I’ll share my secret later.) And can I make this Cream of Spinach Soup healthy ? Absolutely!

We cover all the bases here better than those other long winded posts.

Building the Base for Velvety Cream of Spinach Soup

We need good Cream of Spinach Soup ingredients to start. Melt about 3 tablespoons of butter in your biggest saucepan over a medium heat. Chuck in your finely chopped onion. You want them soft, not brown think pale gold, like decent shortbread biscuits.

Cook them gently for about five to seven minutes until they’re sweet.

Then, knock the heat down a touch. Add your minced garlic and cook it for just one minute until you can smell it that’s your cue to move on. If you burn the garlic, you ruin the whole operation, trust me!

I learned that the hard way on my first ever attempt at a Classic Cream of Spinach Soup .

Making it Thick and Luxurious

Now for the thickening bit. Add the remaining butter and whisk in your flour quickly. Keep whisking for a minute or two. This cooks out the raw taste, which is vital for a good finish. This flour/butter mix is your trusty roux! Gradually pour in your cold stock while whisking like mad to keep it smooth.

Let that bubble away until it thickens up nicely it should coat the back of a spoon. If you’re aiming for a Cream of Spinach Soup with milk finish that’s super rich, now is the time to start thinking about that dairy going in later.

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We’re going to aim for that perfect velvety texture that clings just right to the back of the spoon, none of that watery nonsense here. This recipe delivers a truly luxurious, vibrant green soup the kind that makes you feel instantly nourished, like a proper Sunday roast without the washing up.

This outline is designed to make the process foolproof, even if your culinary adventures usually involve just boiling an egg! If you're hunting for a hearty, healthy option, stick with this Cream of Spinach Soup recipe .

The Velvety Emerald Dream: Classic Cream of Spinach Soup

Core Shopping List

We need a few key players for this Cream of Spinach Soup ingredients list. Don't skimp on the fat; it carries the flavour, mate!

Unsalted Butter: You’ll need 3 Tablespoons (45g) . Use proper butter; margarine just doesn't cut the mustard here.
Yellow Onion: One small one, finely chopped (about 100g ). We want it sweet, so aim for one that feels firm but not hard.
Garlic: Just 2 cloves (about 8g) . Keep it simple.
All-Purpose Flour: 3 Tablespoons (30g) . This is for our thickening agent, the roux.
Broth: 4 cups (950 ml) of low-sodium vegetable or chicken broth. Low sodium is key because we control the final salt content.
Milk: 1 cup (240 ml) of whole milk or half and-half. This makes the soup silky. If you want a truly decadent Velvety Cream of Spinach Soup , go for the half and-half.
Fresh Spinach: A whopping 10 oz (285g) . It needs to be properly washed. We are aiming for a soup made with Cream of Spinach Soup fresh spinach , not sad, tired leaves.
Nutmeg: A tiny pinch of freshly grated nutmeg (about 1/8 tsp ). Honestly, ditch the jarred stuff; the fresh aroma changes everything.

Flavour Architecture

This soup isn't just about greens; it's about layers. The onion and garlic form the aromatic foundation the quiet builders that hold the whole structure up. The flour and butter create the roux, which gives us body.

For seasoning, nutmeg is non-negotiable for a Classic Cream of Spinach Soup . If you're making a Cream of Spinach Soup with milk , nutmeg complements the dairy beautifully.

What if you're out of nutmeg? First, you could try a tiny grating of fresh mace (it’s related, trust me). Second, a small pinch of ground white pepper can add a subtle warmth if you’re desperate.

My own trick, especially if I'm making a Cream of Spinach Soup healthy version, is to add a teaspoon of white miso paste right at the end with the milk; it gives you that amazing umami depth without needing extra salt or cheese.

Equipment & Mise en Place

You don't need a fancy commercial kitchen for this. A heavy bottomed saucepan is your best mate to prevent scorching the bottom when you make the roux.

For blending, an immersion blender is brilliant because you can blitz it right in the pan. If you only have a jug blender, make sure you let the mixture cool down for at least 10 minutes before you start blending. Blending boiling liquid is how you end up wearing soup!

Always clean and chop your onion and garlic first. Getting those aromatics prepped saves chopping time when the butter is already hot. Trust me; rushing the sauté step leads to bitter garlic. I learned that the hard way after trying to rush dinner one miserable Monday!

Right then! Let’s get this classic comfort food sorted out. Cream of Spinach Soup it sounds terribly posh, but at its heart, it’s just honest, wholesome goodness, perfect for chasing away a dreary Tuesday afternoon.

We’re going to aim for that perfect velvety texture that clings just right to the back of the spoon, none of that watery nonsense here.

This outline is designed to make the process foolproof, even if your culinary adventures usually involve just boiling an egg!

The Velvety Emerald Dream: Classic Cream of Spinach Soup

Before You Cook

Right, before we even think about lighting the hob, we need to get organised. My rivals online always bang on about timing, but honestly, the real prep is getting your mise en place sorted.

Make sure your fresh spinach is washed within an inch of its life sand in your soup is not the look we’re going for. If you’re making this Cream of Spinach Soup recipe ahead of time, remember that the flavours actually deepen overnight.

If you’re waiting for a delivery or just dragging your feet, let your broth warm up gently before you start sautéing; cold liquid hitting hot fat just makes everything seize up. A common pitfall here is under seasoning, leading to a bland Cream of Spinach Soup .

You must season in stages, not just at the end.

Guided Cooking Sequence

Follow these steps precisely for a gorgeous Cream of Spinach Soup with milk .

Sauté Aromatics: Melt 2 Tbsp of butter in your heavy pan over medium heat. Get those chopped onions in; you’re waiting for them to turn soft and see-through that’s about 5 to 7 minutes . Then the garlic goes in for just one minute until you can properly smell it. Don’t let the garlic burn, or the whole batch is ruined!
Build the Roux: Whisk in the final tablespoon of butter, then sprinkle the flour over it. Cook this mixture, whisking constantly, for a solid 1 to 2 minutes . This is non-negotiable! You are cooking out the raw taste. If you rush this, your Classic Cream of Spinach Soup will taste floury. The sound should be a gentle, steady sizzle.
Deglaze and Simmer: Slowly whisk in the cold broth, bit by bit, ensuring it blends smoothly. Bring it up to a gentle simmer until it thickens enough to coat the back of a spoon this usually takes about 5 minutes .
Wilt the Spinach: Pile in all that fresh spinach . Seriously, it looks like too much trust the process! Stir it until it all collapses into the hot liquid. Simmer gently for 5 more minutes .
Blend for Smoothness: Take the pan off the heat. This is where we create that beautiful Velvety Cream of Spinach Soup . Use your immersion blender right in the pot. If you’re using a jug blender, let it cool down for ten minutes first; I learned that the hard way when I nearly took the lid off my kitchen ceiling! Blend until utterly smooth.
Finish and Season: Return the smooth soup to very low heat. Stir in the milk. Taste it now! Add salt, pepper, and that little whisper of nutmeg. This is where you decide if it needs a bit more oomph.

Save-It Section

If you’re trying to make this Cream of Spinach Soup healthy , use semi skimmed milk instead of whole, and be mindful of the butter ratio. This recipe freezes brilliantly, by the way. Cool it completely, pour into airtight containers, and it’ll keep for three months.

When reheating, if it seems a bit stiff, add a splash of water or stock to loosen it up.

Emergency Fix List:

Too Salty: Add a peeled, raw potato chunk and simmer for 15 minutes, then remove the potato (it acts like a sponge). Or, add a splash of plain water or extra unsalted broth.
Too Thick (and you’ve added the milk): Thin with hot water or more milk until it’s right.
Lumpy (Roux split): Whisk vigorously off the heat, or blend it again quickly.

Honestly, this Cream of Spinach Soup is the sort of thing that sticks with you. Serve it piping hot with some crusty bread for dipping. Sorted!

We’re going to aim for that perfect velvety texture that clings just right to the back of the spoon, none of that watery nonsense here. This outline is designed to make the process foolproof, even if your culinary adventures usually involve just boiling an egg!

The Velvety Emerald Dream: Classic Cream of Spinach Soup

Taste & Texture Upgrades

To really nail that chef level finish, forget just crumbling a bit of cheese on top. Try topping this Cream of Spinach Soup with crispy fried sage leaves they add a beautiful earthy crunch.

If you’re feeling fancy, a quick swirl of intensely reduced balsamic glaze looks proper brilliant against the green. I tried making this once, and it was too thin; my big lesson learned was to absolutely ensure that roux cooks properly!

Compared to some of the frankly bland versions I’ve seen online, we’re using a good amount of fresh spinach so the flavour really punches through, not just relying on stock.

Nutrition & Dietary Paths

For the standard recipe, you’re looking at roughly 240 calories per serving, decent fibre from all that green stuff, and about 14g of fat to give it that satisfying richness. This Cream of Spinach Soup recipe is naturally quite flexible.

For a lighter option, swap the whole milk for skimmed milk and use just one tablespoon of butter in the roux you’ll lose a few calories, but it will be slightly less luxurious.

If you need a Cream of Spinach Soup vegan version, swap the dairy for olive oil and rich oat milk, and thicken slightly more with a cornstarch slurry if needed.

Serving & Pairing Ideas

This soup practically screams out for something crusty on the side. Serve it up with thick slices of sourdough, grilled until crunchy. For drinks, you can’t beat a crisp, chilled glass of Sauvignon Blanc if you’re having it as a starter, or just a proper strong cup of builders' tea if it’s a lunchtime thing.

I find that if I make a double batch, it keeps brilliantly in the fridge for about four days. Reheating is key: bring it up slowly on the hob, giving it a good whisk so it doesn't stick. Don't microwave it unless you have to; the texture is never as good.

This Cream of Spinach Soup with milk sings when it’s properly heated through.

Honestly, once you nail this Classic Cream of Spinach Soup , you’ll be making it every week. It’s so simple and satisfying. Go on, give it a bash, and let me know what you think!

If you're craving more ideas, explore Proper Comfort Rich Chicken egg noodle soup for Sunday Supper , Vintage tomato soup cake My Secret for a Perfectly Moist MidCentury Bake and Creamy Tomato Pasta Bake Potluck Perfection .

The Velvety Emerald Dream Easy Cream of Spinach Soup Recipe

Frequently Asked Questions

Can I make this Cream of Spinach Soup ahead of time, and how long does it keep in the fridge?

Absolutely, this soup travels quite well! You can make it entirely ahead of time; in fact, some say the flavours settle in nicely overnight. Store it in an airtight container in the fridge for up to four days it’ll be right as rain for a quick lunch later in the week.

Just give it a gentle reheat on the hob, stirring occasionally, and perhaps add a splash of extra broth if it’s thickened up too much.

My soup looks a bit greenish grey, not that vibrant green. What went wrong?

Ah, the dreaded 'drab green'! This usually happens when the spinach is overcooked, which turns the chlorophyll dull. To keep that lovely emerald hue, try the blanching trick mentioned in the tips: dunk the spinach in boiling water for just 30 seconds, then shock it in ice water before adding it to the base right before blending.

Also, avoid boiling the soup after adding the milk or cream.

I'm trying to keep the calories down; can I make this Cream of Spinach Soup without the butter and flour (the roux)?

You certainly can lighten it up, but you’ll lose that classic velvety texture the roux provides! If you ditch the roux, you'll need an alternative thickener. Try using one peeled, cooked potato blended in, or substitute the butter/flour with 1/4 cup of quick cooking oats blended in during Step 6.

This will give you body without the extra fat content.

What’s the best way to freeze leftover Cream of Spinach Soup for later?

Freezing is ideal for batch cooking! Cool the soup completely first, then ladle it into freezer safe containers, leaving about an inch of headspace for expansion. It freezes beautifully for up to three months; just be aware that the dairy might separate slightly upon thawing.

Thaw it overnight in the fridge, then reheat gently, stirring in an extra splash of milk or cream if needed to re-emulsify it back to its former glory.

Can I use frozen spinach instead of fresh for this recipe?

Yes, frozen spinach is a perfectly acceptable substitute, especially when spinach is out of season or you’re in a rush! You’ll want about 10 oz (285g) of frozen chopped spinach, but the critical step is to thaw it thoroughly and squeeze out every last drop of excess water using a clean tea towel or paper towels.

Too much water will result in a watery soup.

The Velvety Emerald Dream Classic Cream Of Spina

Velvety Cream of Spinach Soup in 45 Minutes Easy Recipe Recipe Card

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Preparation time:15 Mins

Cooking time:30 Mins

Servings:4 generous servings

Instructions:

Melt 2 Tbsp of butter in a large, heavy bottomed saucepan over medium heat. Add the chopped onion and cook gently until softened and translucent (about 5-7 minutes). Add garlic and cook for 1 minute more until fragrant.
Whisk in the remaining 1 Tbsp of butter until melted. Sprinkle the flour over the mixture. Cook, whisking constantly, for 1-2 minutes to cook out the raw flour taste (building the roux).
Gradually whisk in the cold broth, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking occasionally until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
Add the fresh spinach in large batches. Stir until it wilts down completely into the hot liquid. Simmer gently for 5 minutes.
Remove the pan from the heat. Use an immersion blender to blend the soup directly in the pot until perfectly smooth. (If using a standard blender, allow the soup to cool slightly before blending in batches).
Return the smooth soup to low heat. Stir in the milk/half and-half. Do not boil after adding milk. Season generously with salt, pepper, and the pinch of nutmeg.
Taste and adjust seasoning. Stir in the optional fresh lemon juice for brightness. Serve immediately.