Easy Homemade Spinach Soup

Author: Lynn

Published: August 27, 2025

You know those days when you’re tired, maybe a little rundown, and you just need a hug from the inside out? For me, that hug is almost always a big, steaming bowl of homemade soup. And when I’m short on time but still want something that feels like a proper, nourishing meal, my go-to is this spinach soup. It’s my secret weapon for getting a mountain of greens into my family without a single complaint. Seriously, my kids gobble this stuff up.

This isn’t some fussy, restaurant-style recipe. It’s the kind of soup you can throw together with stuff you probably already have in your kitchen. In about the time it takes to watch a sitcom, you’ll have a pot of the most vibrant green, incredibly creamy spinach soup. The color alone will make you feel healthier! It’s comforting, packed with good stuff, and honestly, it’s so simple it feels like a cheat code for a delicious dinner.

Spinach Soup - detail 1

Why You’ll Love This Spinach Soup

Okay, let me just gush for a second about why this recipe is a permanent staple in my kitchen. It’s one of those magical dishes that just works, every single time.

It’s ridiculously fast. From chopping to sipping in about 35 minutes. It’s my ultimate “I-have-no-time-but-need-real-food” solution.
That vibrant green color is no lie. You’re getting a huge dose of fresh spinach in every bowl, so it tastes as good as it makes you feel.
Dreamy, creamy texture without any fuss. The potato makes it luxuriously smooth, and you can use heavy cream for richness or coconut milk to keep it completely plant-based. It works perfectly both ways.
It’s a friend to all kinds of eaters. Whether you’re vegetarian, vegan, or just looking for a simple, wholesome meal, this soup adapts without blinking.
The flavor is just… reliable. It’s savory, a little earthy, and deeply comforting. It’s the kind of soup you’ll find yourself craving.

Trust me, once you try it, you’ll see what I mean. It’s a total winner.

Ingredients for Spinach Soup

Spinach Soup ingredients

Okay, let’s get everything out on the counter. One of the best things about this spinach soup is the short, simple ingredient list. No weird stuff, I promise! Just a handful of basics that come together to make something really special.

1 tablespoon olive oil or butter: This is for sautéing. I usually use olive oil, but a little butter adds such a nice, rich flavor. Your call!
1 medium onion, chopped: Yellow or white onion is perfect here. Don’t worry about perfect dices—rough chops are just fine.
2 cloves garlic, minced: Fresh is best! It makes the whole kitchen smell amazing.
4 cups fresh spinach, washed and roughly chopped: This looks like a mountain, but it wilts down to nothing. I give it a rough chop so it blends easier later. Make sure it’s washed well—gritty soup is no fun.
4 cups vegetable broth: This is the flavor base, so use a good one you like. If you’re watching sodium, go for a low-sodium kind.
1 medium potato, peeled and diced into ½-inch cubes: This is the magic ingredient for creaminess! A russet or Yukon gold works great. Peeling it helps get that super smooth texture.
½ cup heavy cream or full-fat coconut milk: The creamy finish! Heavy cream gives it a classic, luxurious feel. The coconut milk keeps it vegan and adds a subtle, lovely sweetness. Both are fantastic.
Salt and black pepper to taste: Crucial. I always add a big pinch of salt when sautéing the onions and then finish seasoning at the very end.
¼ teaspoon nutmeg (optional): My little secret weapon! It sounds fancy, but it just adds a warm, cozy depth that pairs so well with the spinach. Try it once—you might get hooked.

See? Nothing scary. Now let’s start cooking!

How to Make Spinach Soup

Alright, let’s get cooking! This is the fun part. I love how this soup comes together in one pot—less cleanup is always a win in my book. Just follow these simple steps, and you’ll have a beautiful pot of soup in no time. I’ll walk you through it just like I do when a friend is in my kitchen with me.

Sautéing the Aromatics

First, grab your biggest, heaviest pot—a Dutch oven is perfect if you have one. Turn your heat to medium and add your oil or butter. You’ll know it’s ready when the butter melts and stops foaming, or the oil shimmers a little.

Now, toss in all those chopped onions. This is where we build the flavor foundation. You want to cook them, stirring now and then, until they turn soft and translucent. No need to rush! Give it a good 5 minutes. When they smell sweet and look a bit glassy, add the minced garlic. Oh, that smell is the best! Cook the garlic for just about a minute—until it’s fragrant but not browned. Burnt garlic can get bitter, and we don’t want that.

Simmering the Potatoes and Spinach

Next, throw in your diced potato and pour in all the vegetable broth. Crank the heat up to high and bring the whole thing to a boil. Once you see those big bubbles, reduce the heat to a gentle simmer. Let it bubble away, uncovered, for about 15 minutes. You’re waiting for the potato cubes to become completely tender when you poke them with a fork.

Now for the star of the show! Add that huge mountain of fresh spinach. I know it looks like it’ll never fit, but trust me—within 2-3 minutes, it’ll wilt down into the broth. Stir it in as it wilts. It’s so satisfying to watch that bright green color take over the pot. Once it’s all wilted and soft, you’re ready for the magic.

Blending and Finishing the Soup

Here’s my favorite part. Take the pot off the heat. This is important for safety! Now, grab your immersion blender (also called a stick blender). Plunge it right into the soup and blend until it’s completely, luxuriously smooth. No lumps! If you don’t have one, you can carefully transfer the soup in batches to a regular blender—just be super careful with the hot liquid.

Once it’s silky smooth, stir in your choice of cream or coconut milk. This is when the soup goes from good to “wow.” Finally, season it! Add salt and pepper until it tastes just right to you. This is the secret—don’t be shy! A little taste and adjust goes a long way. If you’re using it, a tiny pinch of nutmeg adds the perfect cozy touch. Give it one last gentle reheat on low if needed, and you’re done. See? I told you it was easy!

Tips for Perfect Spinach Soup

After making this soup about a hundred times, I’ve picked up a few little tricks that make it absolutely foolproof. These are the things that take it from “pretty good” to “oh my goodness, what is in this?”

Fresh spinach is your best friend for color. I know frozen is convenient, but for that stunning, vibrant green that makes the soup look so appetizing, fresh really can’t be beat. It wilts so perfectly.
Don’t be afraid to thin it out. If the soup seems too thick after blending, just stir in a splash more broth or even a little water until it’s just the consistency you like. It’s your soup!
That pinch of nutmeg is a game-changer. I know it sounds like an old wives’ tale, but it’s true! It doesn’t make the soup taste like nutmeg—it just adds a warm, cozy background note that makes the spinach flavor really sing.
Blend it while it’s hot. An immersion blender works so much better on hot soup than lukewarm. You’ll get that velvety-smooth texture in seconds.
Season, taste, repeat. This is the biggest lesson I ever learned in the kitchen. Salt and pepper don’t just add saltiness—they wake up all the other flavors. Always, always taste your soup right before serving and adjust. You’ll be amazed at the difference.

Serving Your Spinach Soup

Okay, the soup is ready and smelling incredible. Now for the best part—making it a meal! This spinach soup is a total superstar on its own, but a couple of simple touches can make it feel extra special.

My absolute favorite way to serve it is with a huge chunk of crusty, warm bread for dipping. A simple side salad with a lemony vinaigrette is perfect for cutting through the richness, too. For garnishes, get creative! A little swirl of the cream or coconut milk you used looks gorgeous. A sprinkle of grated sharp cheddar or Parmesan is heavenly. Or, just tear up some fresh herbs like parsley or chives—the pop of green and fresh flavor is amazing. Honestly, you can’t go wrong. Just get it in a bowl and enjoy!

Storing Spinach Soup

So you made a big, beautiful pot of soup and have some left—lucky you! This spinach soup stores like a dream. Let it cool completely, then just pop it into an airtight container and stash it in the fridge. It’ll stay fresh and delicious for up to 3 days, no problem.

When you’re ready for round two, reheat it gently on the stovetop over low heat. Stir it occasionally so it warms evenly. You’ll probably notice it thickened up a bit in the fridge—that’s totally normal! Just stir in a splash of fresh vegetable broth or even a little water as it reheats to bring it back to that perfect, silky consistency. I avoid the microwave for this one; a little patience on the stove keeps the texture just right.

Spinach Soup Nutritional Facts

I know a lot of us are curious about what’s in our food, so I wanted to give you a good idea of what you’re getting in a bowl of this soup. These numbers are just a friendly estimate—a snapshot based on when I make it with olive oil, heavy cream, and my usual veggie broth. If you switch things up (like using coconut milk or a different broth brand), your numbers might dance around a little bit. But overall, it’s a wonderfully balanced and nourishing meal!

For one hearty serving (about a bowl and a half), you’re looking at roughly:

Calories: Around 180
Fat: 12g
Protein: 4g
Carbohydrates: 15g
Fiber: 3g
Sodium: About 800mg (this depends hugely on your broth, so if you’re watching sodium, definitely choose a low-sodium kind!)

Not too shabby for a soup that tastes this creamy and comforting, right?

Spinach Soup FAQs

I get asked about this soup all the time by friends who try it, so I figured I’d answer the most common questions right here. These are the little tweaks and swaps that make this recipe so flexible for everyone!

Can I Use Frozen Spinach for This Spinach Soup?

Absolutely! Frozen spinach is a total lifesaver. I use it all the time when I haven’t made it to the store. Just be sure to thaw it completely and then really squeeze out all the excess water in a clean kitchen towel. A 10-ounce block of frozen spinach is roughly equal to the 4 cups of fresh. The soup might be a slightly darker green and the texture a touch less vibrant, but the flavor will still be fantastic.

How Can I Make This Spinach Soup Vegan?

It’s super easy! You’re already most of the way there. Just make two simple swaps: use the full-fat coconut milk instead of heavy cream, and double-check that your vegetable broth is labeled vegan (some sneak in animal-based flavors). With those changes, you’ve got a completely plant-based, creamy dream of a soup that everyone can enjoy.

Can I Freeze Spinach Soup?

You can, but here’s my honest tip: the version with coconut milk freezes and reheats much better. Dairy-based cream tends to separate when frozen and thawed, which can make the texture a bit grainy. If you do freeze it (the coconut milk version is great for this!), let it thaw overnight in the fridge and then reheat it gently on the stove, stirring well. You might need to add a splash of broth to bring it back together.

What Are Some Easy Variations for Spinach Soup?

Oh, I love playing with this base! It’s a perfect canvas. For a protein boost, stir in a can of drained and rinsed white beans (like cannellini) before you blend—it makes it even creamier! Swap the regular potato for a sweet potato for a slightly sweeter, earthier vibe. And don’t be afraid of herbs! A big handful of fresh dill or parsley blended in at the end completely changes the flavor profile in the best way. Have fun with it!

Share Your Spinach Soup Creation

I really hope this recipe becomes a cozy favorite in your kitchen, too! If you give it a try, I’d love to hear how it turned out for you. Drop a comment below to let me know what you thought, or share a photo of your beautiful green bowl online. Happy cooking!