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Cream of spinach soup

Author
Cookinero 27 Apr 2025
4050
Cream of spinach soup

For the spinach cream soup recipe, you can use either fresh or frozen spinach. You can use low-fat cream, but do not neglect the butter, replacing it with vegetable oil - in the first case, the finished soup turns out much more aromatic and tender. The recipe for spinach cream soup includes chicken fillet. Choose fresh meat, it is pale pink in color, and the texture is smooth, dense and does not flake.

How to cook Cream of spinach soup

Step 1

Cream of spinach soup

Prepare the chicken fillet. Place the meat in a saucepan with thyme, bay leaf, salt and pepper. Pour in water and cook for 15 minutes over low heat under a lid, constantly skimming off any foam that forms. Leave the cooked chicken in the saucepan so it can soak up the broth and become softer.

Step 2

Cream of spinach soup

Fry the vegetables. In a deep frying pan or saucepan, melt the butter and add finely chopped onion and dried garlic, fry until soft for 1-2 minutes. Then add the potatoes and fry until lightly browned for 3-4 minutes.

Step 3

Cream of spinach soup

Start cooking the soup. Remove the chicken from the pot with the broth and add the potatoes and onions, cook for about 5-6 minutes, then add the defrosted spinach. Cook for another 5-7 minutes, then remove the bay leaf from the broth and return the meat to the soup.

Step 4

Cream of spinach soup

Grind the ingredients. Use a blender to puree the mixture. Pour the cream into the pan, mix thoroughly and heat for a few minutes without bringing to a boil. Sprinkle the soup with nutmeg and stir again.

Cream of spinach soup - FAQ About Ingredients, Baking Time and Storage

Yes! Substitute the chicken fillet with vegetable broth and skip the meat. You can add extra veggies like celery or mushrooms for depth of flavor.
Absolutely! Use about 3-4 cups of fresh spinach (lightly packed). Add it directly to the soup in Step 3—no need to defrost.
Store in an airtight container for up to 3 days. Reheat gently on the stove to prevent curdling the cream.
Yes, but omit the cream before freezing. Freeze the blended base for up to 2 months. Thaw, then add fresh cream when reheating.
Try coconut milk for a dairy-free option, or half-and-half for lighter results. Avoid boiling to maintain texture.
For thicker soup, blend in extra cooked potatoes. For thinner, add more broth or water until desired consistency.
Try crispy bacon bits, a drizzle of olive oil, or toasted pumpkin seeds for crunch. A dollop of Greek yogurt also works well.
Yes—use ½ teaspoon dried thyme (since dried herbs are more concentrated). Add it directly when cooking the chicken or veggies.
Serve with grilled shrimp, shredded rotisserie chicken, or white beans. Add just before serving to keep textures fresh.

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