Jump to Recipe·Print Recipe·Leave a Review

This cream of Spinach Soup is packed with flavor and goodness. Easy to prepare and perfect for any lunch or dinner.
Not every winter, but we get a freeze in Houston every two or three years. In the gardens, this always means harvesting everything that can be harvested in advance and covering the rest. Last week, I had unplanned amounts of green leafy vegetables: kale, bok choy, and the delicious spinach—nothing better to use the abundance than a Cream of Spinach Soup.We enjoyed it during lunch with friends on the coldest day this winter, so it was exceptionally well appreciated. In the summer, I serve it lukewarm so that nobody claims it is too hot for soup! The taste always shines, and it is very nutritious.

Spinach requires a diligent wash, especially from your CSA or garden. I put them in the sink, washed them under the stream of water, and let the sink fill up. Then, “soak” in plenty of water for a while. The soil is deposited to the bottom, so without removing the plug, remove the spinach, trying not to stir the water.

How do I thicken the soup?

I used frozen bread crumbs to thicken, but you can use traditional oatmeal (not quick) or potatoes. These creams forgive a lot and are flexible recipes.

Seasoning and toppings for the cream of vegetable recipes:

This spinach soup can be seasoned with curry or any other species of your liking.
I served it with black sesame as decoration. You can serve it with toast, crackers, or croutons. Cubbed cheese is also popular.

Can I make it vegan?

Yes. I added cream to the soup, but you can omit it. Also, see the alternatives to breadcrumbs in the recipe.

Other vegetable cream soup recipes:

Cream of Spinach Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

A quick and luscious soup.

Total Time: 40 minutes
Yield: 4

Ingredients

Units

1 chopped onion
3 large bunches of spinach very well washed or 2 packages of 450 grams of thawed spinach or a mix of green leave vegetables
2 cups breadcrumbs or peeled cubed potatoes or 1 cup old-fashioned oats
1 liter (4 cups) of vegetable broth or water
salt, pepper, oil
1/2 cup of cream, optional
black sesame to serve

Cook Mode Prevent your screen from going dark

Instructions

In a large pot over medium-high heat. Heat 1 tablespoon of oil. Add the onion and cook for 5-8 minutes, stirring occasionally. Lower the heat to medium.
Add spinach, broth, and bread. If you use water instead of broth, season with salt and pepper.
Cook covered for 5 minutes. Stir.
Cook for 10 minutes more covered. With the hand/immersion blender. Process everything until you get a cream. If you use a traditional blender, do it in small portions and return it to the pot.
Taste and adjust the seasoning. Add the cream if desired.
Serve hot or lukewarm.