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: 4 cups fresh spinach, washed and chopped; 1 cup onion, diced; 2 cloves garlic, minced; 2 cups vegetable broth; 1 cup heavy cream; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Light & Wholesome

I’ve always loved how a simple soup can transform a chilly day. This Creamy Lemon Spinach Soup is my go-to for quick, comforting meals. The bright lemon flavor cuts through the creaminess and elevates the spinach, making it feel indulgent yet refreshing. I often whip this up after a long day, and it never fails to satisfy. Whether served as a starter or a main dish with crusty bread, it’s a bowl of warmth that I cherish, and I know you will, too.

Created by

Rowena Clarke

Last updated on 2026-01-18T14:46:13.724Z

When I first attempted this Creamy Lemon Spinach Soup, I was skeptical about combining such distinct flavors. After experimenting with different ratios, I found that the right amount of lemon zest really brightens up the dish, enhancing the natural sweetness of the spinach. This subtle balance is crucial for a soup that feels luxurious without being overly rich.

What surprised me most was how quickly this recipe comes together. With just a handful of ingredients cooked in one pot, it's a breeze to prepare. Plus, the soup keeps well, tasting even better the next day as the flavors meld beautifully. It's truly a delight to make and share!

Why You'll Love This Recipe
Bright lemon flavor that enhances the richness of the spinach
Creamy texture that wraps around fresh ingredients
Quick and easy to prepare, perfect for any day of the week

Understanding the Ingredients

The key to achieving the perfect creamy texture in this soup lies in the heavy cream. It provides a rich mouthfeel that balances beautifully with the acidity of the lemon juice. If you're looking for a lighter version, consider substituting half-and-half or coconut milk, but be aware that it will slightly alter the flavor profile. Additionally, using fresh, vibrant spinach not only enhances the nutritional value but also contributes to the soup's bright green color, making it visually appealing.

Onions and garlic form the aromatic base for this soup, providing depth and sweetness to the overall flavor. When sautéing, aim for translucent onions without browning them too much, as this can impart a bitterness to the dish. You can experiment with shallots or leeks for a different taste, but keep the quantities similar to ensure the balance of flavors remains intact.

Perfecting the Technique

When blending the soup, an immersion blender is ideal for achieving a silky consistency without transferring hot liquid to a blender. If you don’t have one, carefully blend the soup in batches using a traditional blender—just remember to leave a vent for steam to escape and avoid accidents. For those who prefer a heartier texture, you can reserve some of the sautéed onions or spinach before blending to add back in after pureeing.

For optimal flavor infusion, allow the soup to simmer gently after adding the lemon juice and zest. This brief cooking time helps meld the flavors without cooking out the vibrant lemon notes. If storing leftovers, be cautious as the lemon flavor can intensify over time; consider adjusting the acidity to your taste during reheating.

Ingredients

Gather these simple ingredients to create a flavorful soup.

Ingredients

4 cups fresh spinach, washed and chopped
1 cup onion, diced
2 cloves garlic, minced
2 cups vegetable broth
1 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Salt and pepper to taste
Olive oil for sautéing

Now that you have your ingredients, let’s move on to making the soup!

Instructions

Follow these steps for a delicious and creamy soup.

Sauté Vegetables

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

Add Spinach and Broth

Stir in the chopped spinach and cook until wilted, about 2 minutes. Pour in the vegetable broth and bring the mixture to a simmer.

Blend the Soup

Once simmering, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half the soup and leave some spinach pieces.

Incorporate Cream and Season

Stir in the heavy cream, lemon juice, and lemon zest. Season with salt and pepper to taste. Allow to heat through for another 5 minutes without boiling.

Serve and Enjoy

Ladle the soup into bowls and enjoy hot. Garnish with extra lemon zest or a dollop of cream if desired.

Enjoy your delicious and comforting bowl of creamy lemon spinach soup!

Pro Tips

For an extra burst of flavor, consider adding a pinch of nutmeg or some croutons on top for crunch!

Serving Suggestions

This Creamy Lemon Spinach Soup pairs wonderfully with a slice of toasted sourdough bread or a fresh salad for an invigorating meal. For a heartier option, consider adding some cooked quinoa or orzo to each bowl, enhancing the soup with added texture and nutrients. You could also top it with croutons or toasted pine nuts for crunch, drawing out extra flavors that complement the creaminess.

If you're serving this as a starter for a dinner party, try garnishing each bowl with a drizzle of high-quality olive oil and a sprinkle of fresh herbs like basil or parsley. This not only enhances the visual appeal but adds a layer of freshness that elevates the dish, turning a simple soup into an elegant presentation.

Storage and Freezing Tips

Leftover soup can be stored in an airtight container in the refrigerator for up to three days. When reheating, do so slowly over medium heat to prevent the cream from separating. Stir frequently and avoid bringing it to a full boil. If you plan to freeze the soup, it's best to omit the cream before freezing, as it can change texture upon thawing. Instead, add the cream during the reheating process for the best flavor and consistency.

To freeze, cool the soup completely, then transfer it to freezer-safe containers, leaving some space for expansion. It can be stored for up to three months. When ready to use, thaw the soup in the refrigerator overnight and reheat gently, adding extra seasoning if needed to replenish the flavor.

Questions About Recipes

→ Can I use frozen spinach instead?

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 substitute the heavy cream with coconut cream or a plant-based cream, and use vegetable broth without animal products.

→ What can I serve with this soup?

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

→ How long can I store leftovers?

You can store leftover soup in an airtight container in the refrigerator for up to 3 days.