Easy Cream of Spinach Soup

Cream of Spinach Soup - I Say Nomato

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.

Cream of Spinach Soup - I Say Nomato


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.

Cream of Spinach Soup - I Say Nomato

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.

Cream of Spinach Soup - I Say Nomato

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.

Cream of Spinach Soup - I Say Nomato

Give it another whirl or two to make sure it’s blended, and call it a day.

Cream of Spinach Soup - I Say Nomato

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!

Autumn Soups - Canadian Food Creatives

Cream of Spinach Soup
This recipe for Cream of Spinach Soup is an old family favourite! Creamy and delicious, it is a simple staple that won't disappoint!
Course: Soup
Servings: 4 -5 servings
Author: Cristina
  • 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.
  1. In a large pot on the stove, melt the margarine or butter and cook the onions until they are soft.
  2. Add the spinach and broth (and bouillon cube if using). Simmer until spinach is thawed if frozen or wilted if raw.
  3. Add parsley and nutmeg.
  4. 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.
  5. Add cream or milk, and stir until blended in.

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Cream of Spinach Soup - I Say Nomato


About the author


An avid lover of all things East Coast and delicious, Cristina blogs at I Say Nomato, a site dedicated to exploring and inventing allergy-friendly food. When she's not experimenting in the kitchen, she can be found curled up with a good book or planning her next adventure.