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: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups fresh spinach, washed and roughly chopped; 1 medium potato, peeled and diced; 4 cups vegetable broth; 1 tablespoon lemon juice; 1 cup heavy cream; Salt and pepper, to taste; Lemon zest, for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Spinach Soup. It’s not just a comforting dish; the vibrant flavors of lemon mixed with the earthy taste of spinach create a refreshing experience. The creamy texture makes it feel indulgent, yet it's easy enough to whip up on a busy weeknight. I enjoy serving it with a crusty piece of bread to soak up every last drop. This recipe is perfect for warming up on a chilly day and is bound to impress anyone who sits at your table.

Created by

Mia Jefferson

Last updated on 2026-01-18T13:19:15.899Z

When I first created this Creamy Lemon Spinach Soup, I was looking for something light yet satisfying to share with friends. I experimented with various herbs and spices, ultimately finding that a touch of garlic and a sprinkle of nutmeg enhance the lemon's brightness beautifully. The cream adds richness that balances the tanginess of the lemon perfectly.

One key tip I discovered along the way is to blend the soup until it's velvety smooth, which elevates its appeal. Pairing this soup with a side salad or a slice of homemade bread brings it all together for a delightful meal any time of year.

        Why You'll Love This Recipe
        Bright, zesty flavors that awaken the palate
Silky smooth texture that’s both comforting and elegant
Quick and easy to prepare, perfect for any occasion

      

Mastering the Blend

Blending the soup is a critical step that transforms it from simple ingredients into a creamy delight. If you're using an immersion blender, keep it close to the bottom of the pot while blending to achieve that silky texture. For those using a traditional blender, allow the soup to cool for about 10 minutes before transferring it in batches. This cooling prevents splattering and ensures your kitchen stays tidy.

After blending, make sure the soup reaches the right texture: it should be smooth with no lumps. If you accidentally blend it too long, it might become overly thin, losing that coveted creaminess. If this happens, you can remedy it by adding a little more diced potato cooked in the broth, which will help thicken it again.

Storage and Serving Suggestions

Creamy Lemon Spinach Soup stores well in the refrigerator for up to three days. To reheat, use low to medium heat on the stovetop, stirring frequently to prevent the cream from separating. If you find the soup has thickened, just add a splash of vegetable broth or water to bring it back to your desired consistency.

For a twist, consider adding toppings such as croutons, a drizzle of olive oil, or a sprinkle of toasted pine nuts for added texture. This soup pairs beautifully with a fresh salad or crusty bread, making it a satisfying meal on its own or as a starter.

Dietary Modifications

If you're looking to make this soup lighter, you can substitute the heavy cream with a half-and-half or a plant-based cream to keep the flavors intact. Alternatively, using coconut milk can add a tropical twist while maintaining creaminess, which complements the lemon flavor beautifully.

For a vegan version, replace the heavy cream with full-fat coconut milk and ensure the vegetable broth is free of any animal products. Additionally, consider adding extra garlic and herbs like thyme or dill to enhance the flavor profile without compromising on the creaminess.

Ingredients

For the soup

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups fresh spinach, washed and roughly chopped
1 medium potato, peeled and diced
4 cups vegetable broth
1 tablespoon lemon juice
1 cup heavy cream
Salt and pepper, to taste
Lemon zest, for garnish

Instructions

Directions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.

Cook the Potato and Spinach

Stir in the diced potato and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the potato is fork-tender. Stir in the spinach and cook until wilted.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you’re using a regular blender, allow it to cool slightly before blending in batches.

Add Cream and Lemon

Return the blended soup to the pot, then stir in the heavy cream and lemon juice. Season with salt and pepper to taste, and heat through without boiling.

Serve

Ladle the soup into bowls and garnish with lemon zest. Enjoy with warm bread!

Pro Tips

For a lighter version, substitute the heavy cream with coconut milk or use half-and-half. Fresh herbs like dill or parsley can also add a flavor twist to the soup.

Ingredient Insights

The star of this Creamy Lemon Spinach Soup is undoubtedly the fresh spinach, which not only adds nutrition but also a vibrant green hue. Make sure to rinse the spinach thoroughly, as it often comes packaged with dirt. If fresh spinach isn't available, you can use frozen spinach—just make sure to thaw and drain it beforehand to avoid excess water in the soup.

Lemon juice adds acidity that balances the creaminess of the soup. For an enhanced lemon flavor, don’t hesitate to add a little extra zest or even infuse the olive oil with lemon before adding other ingredients. This can be done easily by gently heating the oil with lemon peels for about 5-10 minutes to extract more flavor.

Troubleshooting Common Issues

Sometimes, you may encounter a soup that tastes flat or lacks brightness. If this happens, a splash more of lemon juice or a dash of white vinegar can elevate the flavors significantly. Always taste as you go, adjusting seasoning levels at each step to create the perfect balance.

If the soup turns out too thick after blending, it can be easily fixed by adding a little more broth or water until you reach your desired consistency. Just be sure to heat it gently afterward, as boiling can alter the creamy texture and cause separation.

Questions About Recipes

→ Can I use frozen spinach?

Yes, you can use frozen spinach. Just ensure to thaw and drain it well before adding it to the soup.

→ How can I make it dairy-free?

To make this soup dairy-free, replace the heavy cream with coconut milk or any non-dairy cream alternative and skip the butter.

→ Can I make this soup ahead of time?

Absolutely! This soup can be prepared ahead and stored in the refrigerator for up to 3 days. Just reheat before serving.

→ What do I serve with this soup?

This soup pairs beautifully with a side salad, crusty bread, or even grilled cheese sandwiches for a comforting meal.