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

Highlighted under: Healthy & Light

I absolutely love making Creamy Lemon Spinach Soup, especially during the chilly months. The bright, zesty flavor of the lemons paired with the rich creaminess of the soup creates a delightful contrast that warms me from the inside out. With fresh spinach as the star ingredient, I know I'm indulging in something both comforting and nutritious. Additionally, this soup is surprisingly simple to prepare, and it's a great way to elevate a casual weeknight dinner into something special. It’s quickly becoming a staple in our home.

Created by

Lacey Montgomery

Last updated on 2026-01-18T13:25:16.801Z

Making Creamy Lemon Spinach Soup has become one of my favorite kitchen adventures. One day, I wanted to create something that filled my home with delightful aromas while keeping nutritional values in mind. The combination of lemon, garlic, and fresh spinach not only results in a bright dish but also boosts my mood.

As I experimented with this recipe, I found that balancing the tartness of the lemon with the richness of the cream was key. Adding the lemon juice and zest towards the end brought out the flavors beautifully, making each spoonful a comforting, refreshing experience!

        Why You'll Love This Recipe
        Zesty lemon flavor that brightens up your day
Creamy texture that complements the fresh spinach
Nutritious and comforting for any occasion

      

Understanding the Ingredients

Fresh spinach is the star of this soup, providing vibrant color and a wealth of nutrients, such as vitamins A and K. When choosing spinach, look for bright green leaves without any wilting or discoloration. If fresh spinach is unavailable, frozen spinach can be used; just ensure to thaw and drain it well before adding it to the pot to avoid excess water in your soup.

The lemon juice and zest are crucial for balancing the creaminess with a bright, zesty flavor. Remember, the zest contains essential oils that amplify the lemon's taste, so don’t skip it! For a milder flavor, you can reduce the amount of lemon juice or substitute it with a splash of white wine vinegar for acidity without the lemony taste.

Using heavy cream creates a luxurious and silky texture in this soup, but if you prefer a lighter version, substituting half-and-half or coconut cream can yield satisfying results. However, keep in mind that these alternatives might slightly alter the flavor profile.

Perfecting the Technique

Sautéing the onions until they're translucent not only softens their texture but also enhances their sweetness, which forms the flavor base of the soup. Be careful not to allow them to brown too much, as this can introduce a bitterness that may overpower the delicate flavors of the spinach and lemon.

Blending the soup until smooth creates a velvety finish that elevates the overall experience. If using a traditional blender, allow the soup to cool slightly before blending in batches to avoid any splattering. Always start blending on a low setting and increase gradually for a consistent texture.

Choosing the right pot is also important; using a wide-bottomed pot allows for even heat distribution and better cooking of the spinach and aromatics. This prevents any burning and ensures a beautifully cooked, flavorful soup that is free from any scorched bits.

Ingredients

For the Soup

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

Instructions

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it's translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Cook Spinach

Add the chopped spinach to the pot and cook until wilted, stirring occasionally, about 3-4 minutes.

Add Broth and Cream

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and stir in the heavy cream. Let it simmer for 5 minutes.

Add Lemon

Remove from heat and stir in the lemon juice and zest. Season with salt and pepper to taste.

Blend the Soup

Using an immersion blender, puree the soup until smooth, or carefully transfer it to a blender to blend in batches.

Serve

Ladle the soup into bowls and garnish with additional lemon zest if desired. Serve warm.

Pro Tips

For added depth of flavor, consider incorporating a pinch of nutmeg or a sprinkle of chili flakes. If lactose-free, substitute the heavy cream with coconut cream or a plant-based alternative.

Serving Suggestions

This Creamy Lemon Spinach Soup pairs wonderfully with crusty bread or a light salad for a comforting meal. Try topping it with a sprinkle of croutons or a drizzle of olive oil for added texture and flavor. If you want to create a more filling meal, consider adding diced roasted chicken or canned chickpeas for extra protein.

To enhance the nutritional value while keeping the vibrant flavor, you might add a handful of frozen peas or freshly cooked quinoa just before serving. These ingredients introduce both a pop of color and additional nutrients, making your soup even more wholesome.

For a gourmet touch, consider garnishing the soup with freshly cracked black pepper, a dollop of crème fraîche, or a few toasted pine nuts. These small additions can elevate the dish beautifully and impress your guests!

Make-Ahead and Storage Tips

This soup is an excellent candidate for meal prep! You can make a larger batch and store it in airtight containers in the refrigerator for up to four days. To reheat, gently warm on the stovetop over low heat, stirring often to maintain its creamy texture. If the soup thickens too much upon refrigeration, simply add a splash of vegetable broth while reheating.

If you’d like to freeze the soup, allow it to cool completely before transferring it to freezer-safe containers. It can last up to three months in the freezer. When ready to enjoy, thaw overnight in the refrigerator and then reheat on the stove, adding cream or broth as needed to restore its creamy consistency.

Keep in mind that while freezing retains most flavors, the texture may change slightly. For best results, consider blending the soup again after thawing to achieve the desired smoothness before serving.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Just reheat it gently on the stove. You may need to add a splash of broth or cream to loosen it up again.

→ What can I substitute for heavy cream?

You can use half-and-half, coconut milk, or a blend of cashew cream for a dairy-free option.

→ Can I freeze this soup?

Yes, this soup freezes well! Just store it in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

→ Is it okay to use frozen spinach?

Absolutely! Just ensure to thaw and drain excess water from frozen spinach before adding it to the pot.