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 cups fresh spinach, washed and chopped; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; Juice of 1 lemon; Salt and pepper, to taste; Olive oil, for sautéing

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Spinach Soup, especially when I want something light yet satisfying. The combination of fresh spinach and the zesty punch of lemon creates a delightful balance that warms my soul. Every spoonful is like a hug in a bowl! This soup is perfect for any day of the week and can be served as an appetizer or a light main dish. With simple ingredients and minimal effort, I find myself reaching for this recipe time and again. Plus, it’s a great way to sneak in some greens!

Created by

Eleanor Briggs

Last updated on 2026-01-18T13:07:12.330Z

When I first made creamy lemon spinach soup, I was surprised by how bright the flavor was. The trick is to add the lemon juice at the end, which preserves its vibrant taste. I also found that blending the soup until smooth not only creates a velvety texture but also enhances the visual appeal. Fresh herbs can be a delightful addition too, making each bowl feel gourmet.

One evening, I decided to serve this soup at a small gathering. The fresh lemony aroma filled the kitchen, and I was thrilled to see everyone savoring each spoonful. My secret? A dollop of sour cream and a sprinkle of black pepper on top added an extra layer of richness. I’ve learned that simple touches can elevate the experience significantly!

        Why You'll Love This Soup
        Light and refreshing with a zesty twist
Creamy texture that's comforting and satisfying
Easy to prepare, making it perfect for any occasion

      

The Role of Spinach in the Soup

Spinach is not just a nutritious green; it’s the star of this soup, adding a vibrant color and mild flavor that perfectly complements the lemon. When choosing spinach, look for bright green leaves without any wilting or yellow spots. Fresh spinach has a tender texture that wilts beautifully, imparting a subtle earthiness to the dish. You can also experiment with baby spinach for a slightly sweeter taste, though the cooking time might be slightly reduced due to its tenderness.

When sautéing the spinach, focus on ensuring it wilts but doesn't overcook. This should take around 3-4 minutes on medium heat, just until it fades into a dark green color and reduces in volume. Overcooking can lead to a loss of nutrients and a more bitter flavor. If you're a fan of stronger greens, you could also add a handful of kale or Swiss chard; just remember to cook them a little longer to achieve the same tender texture.

Choosing the Right Broth

The broth in this creamy soup serves an essential role in building flavor. I recommend using a high-quality vegetable broth, as it forms the base of your soup and influences its overall taste. Opt for low-sodium varieties so you can control the seasoning, especially since you'll be adding salt later in the process. If you prefer a richer flavor, consider using homemade broth, which can include roasted vegetables for deeper notes.

If you're pressed for time, a store-bought option is perfectly acceptable, but always taste it before using; some broths can be overly salty or lacking in depth. You can also enhance the broth by adding a sprig of fresh thyme or a bay leaf while simmering. Just remember to remove these before blending the soup for a smooth texture. If you're aiming for a heartier dish, some cooks choose to include cooked lentils or quinoa in the broth, providing protein and a rustic feel.

Cream and Lemon: A Perfect Pair

In this recipe, the heavy cream is crucial for creating that luscious, velvety texture that makes every spoonful feel indulgent. If you're looking to lighten things up, half-and-half or a plant-based cream can be a suitable substitute, though they may not deliver the same level of creaminess. Aim for a full-fat option for the creamiest results, and avoid boiling after adding it; a gentle heat will keep the cream from curdling, preserving that smooth mouthfeel.

The lemon juice is what elevates the soup with zesty brightness, cutting through the richness of the cream. Freshly squeezed lemon is always best, providing a more vibrant flavor than bottled varieties. If you're sensitive to acidity, start with half the amount of lemon juice and adjust to taste, ensuring the soup remains balanced. Adding a pinch of lemon zest before serving can also enhance the citrus notes, making the soup even more refreshing.

Ingredients

For the Soup

2 cups fresh spinach, washed and chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
Juice of 1 lemon
Salt and pepper, to taste
Olive oil, for sautéing

Feel free to add any additional herbs or spices to customize the flavor!

Directions

Sauté the Aromatics

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for another minute until fragrant.

Cook the Spinach

Stir in the chopped spinach and sauté until wilted, which should take about 3-4 minutes.

Add Broth and Simmer

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.

Blend the Soup

Using an immersion blender, puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches.

Finish with Cream and Lemon

Stir in the heavy cream and lemon juice, then season with salt and pepper to taste. Heat through for about 2 minutes without boiling.

Serve hot with a slice of crusty bread or croutons!

Pro Tips

For added flavor, consider garnishing the soup with a dollop of sour cream or a sprinkle of fresh herbs.

Storage and Make-Ahead Tips

One of the great things about Creamy Lemon Spinach Soup is that it can be made ahead of time. To store leftovers, allow the soup to cool completely before transferring it to an airtight container, where it can be kept in the fridge for up to 3 days. Reheating gently on the stovetop is recommended; avoid boiling to prevent the cream from separating and the spinach from losing its vibrant color.

If you want to meal prep, consider making a larger batch and freezing portions. Just be mindful that cream-based soups can change texture when frozen. For the best results, freeze the soup before adding the cream and lemon. Once thawed, reheat and stir in the cream and lemon juice just before serving for the freshest flavors.

Serving Suggestions

This Creamy Lemon Spinach Soup is versatile and can be served in various ways. It pairs beautifully with a light salad or crusty bread for a complete meal, especially if you're serving it as a main dish. A sprinkle of croutons or toasted nuts on top adds a delightful crunch that contrasts with the smooth texture of the soup.

For a more substantial bite, consider topping the soup with a dollop of herbed yogurt or a drizzle of olive oil. A sprinkle of Parmesan cheese or a few lemon zest curls can also add an inviting garnish, making the presentation as appealing as the taste. If you're hosting, serve small bowls as a vibrant appetizer that sets the tone for a light yet flavorful meal.

Questions About Recipes

→ Can I use frozen spinach?

Yes, frozen spinach works well in this recipe. Just make sure to thaw and drain any excess water before using.

→ What can I substitute for heavy cream?

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

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I freeze this soup?

Yes, you can freeze the soup in individual portions. Just reheat gently on the stove when you're ready to enjoy!