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: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups fresh spinach, chopped; 4 cups vegetable broth; 1 medium potato, peeled and diced; Juice of 1 lemon; Salt and pepper to taste; ½ cup heavy cream

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Spinach Soup. It’s one of those comforting dishes that warms your soul while still offering a zesty kick. The bright flavors of lemon balance beautifully with the creamy texture of the soup, and the spinach adds a wonderful freshness. I often make this soup on busy weeknights, as it comes together in just a matter of minutes and always leaves me satisfied. Whether enjoyed as a starter or main course, it's a wonderful way to get my greens in while indulging in rich flavors.

Created by

Helena Wright

Last updated on 2026-01-18T14:40:04.120Z

When I first experimented with this Creamy Lemon Spinach Soup, I found myself pleasantly surprised by how wonderfully the tangy lemon elevated the dish. Using fresh spinach adds not just color but also a rich nutrient profile, making this soup both tasty and healthful. The secret lies in adding the lemon juice at the very end, preserving its bright flavor and aroma.

I also love to serve it with a dollop of sour cream or Greek yogurt for an added creaminess. Pairing it with crusty bread creates a fantastic meal that's perfect for lunch or a light dinner. It never fails to warm my heart and satisfy my taste buds!

        Why You Will Love This Recipe
        Zesty lemon flavor that brightens up your palate
Creamy texture that is both comforting and satisfying
Quick and easy preparation for busy weeknights

      

Maximizing Flavor with Fresh Ingredients

The key to achieving the vibrant, zesty flavor in Creamy Lemon Spinach Soup lies in the freshness of your ingredients. Use fresh spinach rather than frozen for a brighter taste and better texture. When selecting lemons, look for ones that are heavy for their size and yield slightly when squeezed; this indicates juiciness, which is crucial for a pronounced lemon flavor in your soup.

When it comes to the onion, a sweet onion variety, such as Vidalia, will add a mellow sweetness that balances the soup beautifully. If you prefer a bit of a kick, yellow onions work well too. Dicing the onions uniformly ensures they sauté evenly, resulting in a consistent base for your soup.

Perfecting the Texture

For a luxuriously creamy soup, the blending stage is vital. Whether you opt for an immersion blender directly in the pot or a countertop blender, ensure that the soup is cooled slightly before transferring, as hot liquids can splatter. Blend until the soup is silky smooth, making adjustments to the consistency with extra vegetable broth if necessary. This creaminess is what elevates the dish, making each spoonful comforting and satisfying.

If you're looking to lighten the soup, you can substitute the heavy cream with half-and-half or use a dairy-free cream alternative. Coconut cream can introduce a unique flavor, though be cautious as it will impart a sweeter profile. Adjust the lemon juice to balance these flavors, ensuring the freshness doesn’t get overshadowed.

Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups fresh spinach, chopped
4 cups vegetable broth
1 medium potato, peeled and diced
Juice of 1 lemon
Salt and pepper to taste
½ cup heavy cream

Instructions

Sauté the onion and garlic

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

Cook the spinach and potato

Add the chopped spinach and diced potato to the pot. Pour in the vegetable broth, then bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.

Blend the soup

Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Add cream and lemon

Stir in the heavy cream and lemon juice, and season with salt and pepper to taste. Return the pot to low heat to warm through. Adjust seasoning if necessary.

Pro Tips

For an extra layer of flavor, consider adding a pinch of nutmeg to the soup after blending. It enhances the overall taste without overwhelming the lemony freshness.

Make-Ahead Tips

This Creamy Lemon Spinach Soup is an excellent candidate for make-ahead meals. You can prepare the soup up to the blending stage, allowing the flavors to develop over a day or two in the refrigerator. When reheating, do so on low heat to prevent the cream from curdling. Stir in a little extra broth while heating to regain the desired consistency, and freshen it up with additional lemon juice just before serving.

If you plan to freeze the soup, ensure it is completely cooled before transferring to freezer-safe containers. Leave some space at the top of the container for expansion, and when ready to enjoy, defrost in the refrigerator overnight. To reheat, warm on low heat, adding a splash of broth or water to restore creaminess.

Serving Suggestions and Variations

This soup can be enjoyed on its own, but serving it with crusty bread or a vibrant salad elevates the meal. For an added protein boost, consider topping each bowl with crumbled feta or grilled chicken slices, which complement the tartness of the lemon beautifully. Alternatively, a sprinkle of toasted pine nuts adds a lovely crunch and nutty flavor that contrasts nicely with the creamy texture.

Feel free to get creative with variations! Swap out the spinach for other greens like kale or Swiss chard, adjusting cooking times if necessary, as they can have different textures. Adding a handful of fresh herbs like dill or basil right before serving will brighten the soup even more, creating an herbaceous twist that’s delightful.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Just make sure to thaw and squeeze out excess moisture before adding it to the pot.

→ Is there a dairy-free alternative for the cream?

You can substitute the heavy cream with coconut milk or a plant-based cream alternative for a dairy-free version.

→ How long can I store the soup?

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

→ Can I add other vegetables to this soup?

Absolutely! Feel free to add vegetables like carrots or celery for additional flavor and nutrition.