This recipe for easy Cream of Spinach Soup is an old family favourite! Creamy, delicious, and packed full of fresh, local spinach, it is a simple staple that won’t disappoint.
If you had told me I would be this excited about spinach soup when I was a kid, I would have thought you were insane.
I still think you would be insane, but not for the same reasons. Honestly, there is nothing about this soup that makes me excited.
This cream of spinach soup doesn’t need me to be excited for it. It’s simple. Unassuming.
It’s not flashy.
There’s no glitter, or sparkles, or even an eye-catching colour.
It’s not something that you look forward to, that you pine about.
But when it’s cooking on the stove, you know it’s what you wanted all along. It’s what you were craving when you didn’t know what you were craving. When you’re missing home, a bowl of this will fix you right up.
And it’s so easy to make.
Toss those sliced onions in the bottom of a large pot, and cook ’em in butter until they’re soft.
Add your spinach and broth, cook until the spinach is wilted, and the water is boiling hot. Add a pinch of nutmeg (trust me!) and a pinch of parsley.
Yup. It looks pretty gross. Again, trust me.
Blend with an immersion blender in the pot. If you don’t have an immersion blender, pour into a regular blender CAREFULLY, and remove that little plastic knob in the lid, so there’s an open hole. Cover that hole with a thick towel (or 3-4 layers of a dish towel folded on itself), holding it there with your hand when you blend. If you leave the plastic knob in, pressure will build up while you’re blending the hot liquid, and your lid will come flying off and there will be scalding hot soup all over you and your kitchen. No, I am not speaking from experience… what are you even talking about…
Add your cream.
Give it another whirl or two to make sure it’s blended, and call it a day.
Serve with lots of crusty bread.
If you would like to freeze it, I recommend doing so before you add the cream so that it doesn’t curdle upon being reheated!
With Fall coming up (yay!) some of my Canadian blog friends and I have gotten together to create some soups and stews that will keep you going when the cold winter comes! They are all very talented, have a look!
- Broccoli and Cheddar Soup by Food Mamma
- Roasted Chicken Minestrone Soup by My Kitchen Love
- Lighter Potato Leek Soup by Fuchsia Freezer
- Roasted Red Pepper and Tomato Soup by 365 Days of Easy Recipes
- Cream of Spinach Soup by I Say Nomato
- Miso Noodle Soup by The Refreshanista
- Chipotle Sweet Potato Soup with Polenta Croutons by Flavour and Savour
- Creamy Carrot Orange Soup with Cashews by Making Healthy Choices
- Roasted Butternut Squash Ginger Pear Soup by She Loves Biscotti
- 1/2 large onion , chopped
- 1 Tbsp margarine or butter
- 1 pkg chopped frozen spinach or 3 cups fresh spinach
- 1 cup chicken , vegetable or beef broth
- pinch each of parsley and nutmeg
- 1 1/2 c . heavy cream or whole milk.
- OPTIONAL: 1 cube chicken , vegetable or beef bouillon for more broth flavour.
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In a large pot on the stove, melt the margarine or butter and cook the onions until they are soft.
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Add the spinach and broth (and bouillon cube if using). Simmer until spinach is thawed if frozen or wilted if raw.
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Add parsley and nutmeg.
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Blend with an immersion blender until smooth, or carefully place in blender with plastic middle taken out of the lid, and towel on top to prevent splashing.
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Add cream or milk, and stir until blended in.
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