Spinach cream soup: How to it make at home?

Spinach cream soup

Spinach cream soup how to it make at home? Spinach is a green leafy vegetable popular in English and Mediterranean cuisine. It is used in salads, vegetable side dishes, and soups. These greens are beneficial, especially in winter when there is a lack of vitamins and minerals. In this article, you will learn the TOP 4 recipes for making cream of spinach soup. It is the best way to feed vegetables to those who are not fond of them otherwise. First dishes with spinach have a pleasant texture and soft and delicate taste. None of the tables will even guess it is part of the soup.

How to make cream of spinach soup at home? TOP 4 original recipes. Chef’s secrets and tips.

Spinach cream soup for tips from chef’s secrets  

  • This vitamin green has almost no taste, which makes it possible to add different ingredients to the spinach puree soup. For example, various types of cabbage, leafy vegetables, lentils, corn, carrots, beets, potatoes, and peppers. Then the dish will acquire a distinctive taste and aroma from additional products.
  • The plant accepts spices well, so aromatic herbs, spices, garlic, and various types of pepper are added to soups.
  • Cream of spinach soup is also often added with cream, bacon, mushrooms, cheese, salmon, and poached egg. Then the dishes will be more satisfying, but they are low in calories.
  • Spinach leaves have a shallow calorie content – 23 kcal per 100 g. Therefore, soups with it are beneficial for those who lose weight.
  • Spinach tolerates deep freezing well and retains all its nutritional and beneficial properties. It makes it indispensable in the cold season when the vitamins are insufficient, and fresh vegetables are unavailable or of poor quality.
  •  Should not overcook the soup for the spinach to retain its rich, vibrant green color.
  • Use crunchy croutons or caramelized onions to serve a tasty and velvety creamy green soup.

Spinach soup with mussels

Thick, rich, and delicious spinach soup with mussels. It is practical, has a pleasant consistency, saturates well, and is absorbed by the body.

  • Calorie content per 100 g – 125 kcal.
  • Portions – 3
  • Cooking time – 45 minutes


  • Spinach – 150 g
  • Mussels – 100 g
  • Onions – 1 pc.
  • Olive oil – 2 tablespoons l. to serve
  • Bay leaf – 1 pc.
  • Spices – 3 peas
  • Potatoes – 500 g
  • Thyme – 2 sprigs
  • Salt to taste
  • Garlic – 2 cloves
  • Sunflower oil – 1 tbsp. for frying
  • Walnuts (kernels) – 30 g

To make Spinach and Mussel Soup:

  • Peel the potatoes cut them into small pieces, put them in a pot, and cover with water and salt.
  • Peel the onion and put it whole with the potatoes. Add pepper and bay leaf.
  • Pour water over the food and cook for 20 minutes after boiling. Then remove the seasoned onions and leave the potatoes.
  • Wash the spinach, cut off the bottom, cut the leaves into large pieces, and put them in a pot with potatoes. Bring to a boil, simmer for 1-2 minutes and puree the soup in a bowl with a blender until smooth. Taste and add salt if needed.
  • Press the garlic into the skin with the blade of a knife and place it in a preheated pan with vegetable oil. Add the thyme and fry for 1-2 minutes to give the spice flavor and aroma.
  • Then take the thyme and garlic out of the pan.
  • Place the defrosted mussels in a pan with fragrant oil and fry for 3-5 minutes at medium heat until soft.
  • Ladle the prepared soup into bowls and add chopped walnuts, mussels, and a small amount of olive oil to each serving.

Cream of chicken soup with spinach

Easy and quick to prepare cream of chicken soup with spinach and cream for lunch and dinner. Nutritious, with a delicate and rich creamy taste.


  • Chicken breast – 200 g
  • Frozen spinach – 500 g
  • Cream – 1 tbsp.
  • Onions – 1 pc.
  • Potatoes – 4 pcs.
  • Garlic – 3 cloves
  • Olive oil – 2 tablespoons
  • Nutmeg – a pinch
  • Thyme – 0.25 tsp
  • Bay leaves – 2 pieces.
  • Salt to taste
  • Ground black pepper – to taste

Cooking Creamy Chicken Spinach Soup:

  • Place the chicken breasts in a pot and add the thyme, bay leaf, salt, and pepper.
  • Cover everything with water, boil, bring to a simmer, cover, and cook for 15 minutes, constantly skimming off the foam.
  • Remove the cooked chicken breast from the pan and put the potatoes in the broth. Cook until cooked.
  • Peel the onion and garlic, chop and fry in a pan in olive oil for 5 minutes. Add the frozen spinach to the pan and simmer for 5 minutes.
  • Put the onion and spinach in a pot with broth and cook for 5 minutes.
  • Remove the bay leaf from the pot and pour the soup into a blender. Chop the food until it is pureed.
  • Put the soup back in the pool, pour the cream, season with nutmeg, add the chicken fillet, cut into pieces, and heat.

Puree soup with spinach and cream

Bright, tasty, soft, and fragrant cream soup with cream and spinach. The products in the composition are readily available, and the cooking process is not complicated.


  • Spinach – 150 g
  • Water – 500 ml
  • Cream – 250 ml
  • Potatoes – 350 g
  • Onion – 150 g
  • Butter – 50 g
  • Dill – 1 bunch
  • Dried garlic – 0.5 tsp
  • Table salt – 0.5 tsp
  • Ground black pepper – 1 pinch

To make spinach and cream soup puree:

  • Melt the butter in a saucepan. Fry peeled and loosely shaped onions over medium heat until golden brown.
  • Peel the potatoes cut them into small cubes, put them in a pot with the onions, and fry lightly for 2-3 minutes.
  • Pour boiling water into a pot and cook the soup over medium heat until the potatoes are tender, about 15-20 minutes.
  • When the potatoes are soft, add the washed spinach. Cover and bring to a boil; cook for 5 minutes.
  • Then add fresh dill, dried garlic, and salt.
  • Simmer the soup over low heat for one minute, and use a hand blender to whisk the contents until smooth and creamy.
  • Add cream to the spinach puree soup, stir and heat on the stove for half a minute, stirring occasionally.
Spinach cream soup
Spinach cream soup

Spinach mushroom soup

Light spinach mushroom puree soup is soft, sound, healthy, and tasty. The base of the soup is spinach, the cream is added for a delicate structure, and the dish is topped with aromatic fried porcini mushrooms. It will turn out to be a real culinary masterpiece.


  • Spinach – 200 g
  • Dried porcini mushrooms – 30 g
  • Butter – 20 g
  • Onions – 1 pc.
  • Garlic – 1, 2 cloves
  • Cream 33% – 0.25 tbsp
  • Ground black pepper – 0.25 tsp
  • Olive oil – 1 tablespoon
  • Salt to taste

To make spinach mushroom soup:

  • Peel the onion and garlic and cut them into strips. Please send them to a pot with heated olive oil. Simmer for 5 minutes until lightly brown and translucent.
  • Rinse the spinach leaves and add whole to the onion pan. Season with black pepper and salt and simmer until tender, 5 minutes.
  • Pour boiling water over dried porcini mushrooms, cover, and leave for half an hour. Then remove them from the brine, cut them into medium pieces, and fry them in a pan in butter until they are golden brown.
  • Pour soaked mushroom salt mushrooms into a pot with vegetables. If necessary, add water, broth, or vegetable broth so that the amount of liquid is 2.5 tbsp.
  • Bring to a boil, turn off the heat and let the mixture cool to room temperature.
  • Then grind the contents with a mixer until a homogeneous liquid mass and pour in the cream. Stir, taste, and add salt if needed.
  • Heat the soup to 90 ° C without boiling, turn off the heat, cover the pan and let it brew for 5 minutes.
  • Ladle the spinach mushroom soup into bowls and add sautéed porcini mushrooms to each serving.


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