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

Highlighted under: Healthy & Light

I absolutely adore making Creamy Lemon Spinach Soup, especially on chilly days when I crave something warm and comforting. The combination of fresh spinach and zesty lemon creates a delightful balance that invigorates the senses. I love how quickly this soup comes together, making it perfect for a weeknight meal. It’s rich, creamy, and satisfies like a hug in a bowl. With just a handful of ingredients and about 30 minutes, I can whip up this delicious dish that never fails to lift my spirits.

Created by

Piper Andrews

Last updated on 2026-01-18T12:28:13.375Z

When I first experimented with this Creamy Lemon Spinach Soup, I knew I had to make it special. The addition of lemon not only enhances the flavor but cuts through the creaminess, giving it a refreshing twist. I use fresh spinach for its vibrant color and nutritional benefits, and I blend it until smooth for the perfect texture.

A tip I found incredibly useful is to sauté the garlic before adding the spinach. This step releases the flavors beautifully and really elevates the soup's profile. Each spoonful is a reminder of why I love cooking!

        Why You'll Love This Recipe
        Bright and refreshing lemon flavor that complements the earthy spinach
Velvety smooth texture that warms you from the inside out
Quick and easy to make, perfect for busy weeknights

      

The Importance of Fresh Ingredients

Using fresh spinach is essential for achieving the best flavor and nutrition in this Creamy Lemon Spinach Soup. Fresh spinach adds a vibrant green color and a slightly sweet taste, enhancing the overall profile of the soup. If you're in a pinch, you could use frozen spinach, but be sure to thaw and drain it thoroughly to avoid excess water in your soup. The freshness of the spinach contributes significantly to the soup's invigorating qualities, especially when paired with the zesty lemon.

Lemon juice plays a crucial role in balancing the creaminess of the soup. The acidity from fresh lemon juice brightens the flavors and elevates the dish, making it more than just another creamy soup. I recommend using a fresh lemon for the best taste; bottled lemon juice can sometimes lack the distinct flavor profile that fresh juice brings. Zesting the lemon before juicing can also infuse the soup with more lemon aroma and flavor.

Perfecting the Texture

Achieving a velvety smooth texture is key to the enjoyment of this soup. After sautéing the garlic and spinach, blending the soup thoroughly is essential. I find that using an immersion blender gives me more control, allowing me to achieve the desired consistency without having to transfer hot liquid to a traditional blender. If you prefer a chunkier soup, you can blend only half of it and mix it back together for some texture variation.

If you accidentally over-blend the soup, it can become too thin. To remedy this, you can return the mixture to the pot and simmer for a few minutes, which reduces the liquid and thickens the soup slightly. Additionally, if you prefer an even creamier texture, you can increase the heavy cream slightly, but keep in mind that the lemon flavor should remain prominent to maintain balance.

Serving and Storage Suggestions

For serving, I love to ladle the soup into bowls and garnish with lemon slices or a little drizzle of olive oil. This not only adds visual appeal but also enhances the flavor. Consider topping it with freshly cracked black pepper or a sprinkle of Parmesan cheese for added flavor complexity. Pair it with a crusty bread or a simple green salad for a complete meal during those chilly evenings.

This soup can be stored in the refrigerator for up to three days, making it a convenient option for meal prep. To reheat, warm it gently on the stove over medium-low heat, stirring occasionally until heated through. If you plan to freeze it, consider waiting to add the cream and lemon juice until after defrosting to preserve the texture. When frozen, it can last up to three months—just remember to let it thaw overnight in the fridge before reheating.

Ingredients

For the Soup

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

Instructions

Sauté the Garlic

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the Spinach

Add the chopped spinach to the pot, stirring until wilted, which should take about 2-3 minutes.

Pour in Broth

Add the vegetable broth to the pot and bring it to a gentle simmer. Allow it to cook for about 10 minutes.

Blend the Soup

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

Add Cream and Lemon Juice

Stir in the heavy cream and lemon juice, mixing until well combined. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and enjoy warm. You can garnish with lemon slices or a drizzle of olive oil if desired.

Pro Tips

For an extra punch of flavor, consider adding a pinch of red pepper flakes when sautéing the garlic. This brings a subtle heat that's delightful without overpowering the fresh taste of the soup.

Ingredient Substitutions

If you want to make this soup lighter, consider substituting half-and-half or whole milk for some or all of the heavy cream. This will reduce the richness but still provide a creamy texture. Additionally, for a dairy-free option, you can use coconut cream or a plant-based cream alternative. Just keep in mind that coconut may impart a subtle flavor that could change the soup's profile.

For added flavor complexity, try incorporating other greens such as kale or Swiss chard along with the spinach. These additions will enhance the nutritional content and add a different dimension to the soup. Just be aware that they may require slightly longer cooking times to become tender.

Troubleshooting Common Issues

If your soup turns out too acidic, you can mellow it by adding a pinch of sugar, which can balance out the flavors without making it sweet. This may be necessary if you accidentally add too much lemon juice—it's all about finding that perfect balance between the creamy texture and acidity.

Another common issue is soup that is too thin. If this happens, don't worry! You can thicken it by blending in a small amount of cooked potato or utilizing a cornstarch slurry (combine equal parts cornstarch and water, then stir it in and simmer until thickened). This will give your soup a heartier texture while still maintaining the original flavors.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw it and drain any excess water before adding it to the pot.

→ What can I substitute for heavy cream?

You can substitute heavy cream with coconut cream or a plant-based cream alternative for a lighter version.

→ Is it possible to make this soup dairy-free?

Absolutely! Use a dairy-free cream, such as cashew cream or almond milk, to keep it creamy without dairy.

→ How long does this soup last in the fridge?

This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.