I love spinach, and it is such a versatile vegetable.  This soup is so tasty and creamy, and also easy to make. A great comfort food type of soup that is also good for you!

Cream of Spinach Soup

This is a great way to use spinach from the garden, especially if you have frozen it in batches.  You can also use store-bought frozen spinach.

We also enjoy using garlic from our garden too! I am a big fan of garlic as it is so good for you.


¼ cup (1/2 stick) butter
4-6 cloves garlic, minced
1 small onion or 1/2 large onion (optional)
6 cups vegetable broth (I use bullion so I can adjust the strength of the flavor)
1 lb. fresh spinach (stems removed) or frozen spinach
1 tbsp. lemon juice
1½ cups heavy cream
¼ cup all-purpose flour
salt and pepper to taste


Saute onion in butter, cook for a couple minutes.  I really like onions and garlic, so you can leave out the onion and use less garlic, but I am always looking for ways to add it to my recipes!

Add the minced garlic and finish cooking down the mixture.

Palak Paneer

Add the vegetable broth, spinach, and lemon juice to the pot. I use vegetarian “Better Than Bouillon”.

Empty jar of Better Than Bouillion mix

Bring to a boil and cook until spinach is wilted (or frozen spinach is heated).

Using an immersion blender, blend until soup is mostly smooth.  You can also use a regular blender, blending the soup in batches (and taking care with hot liquids).

Add the flour (making sure to break up any clumps), and then the cream.

Bring to a simmer, allowing soup to thicken.

Season with salt and pepper to taste.

Cream of Spinach Soup


Check out our other vegetarian recipes on the blog!


About the Author: Marysa

Busy blogger and mom of two girls! We love traveling and the great outdoors, and are always looking for our next adventure!