Spinach Soup

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spinach soup

Spinach Soup

Course: Soups
This is my favorite soup to make in a hurry. We save our the lovely greens from the market for salads and such and get the large clamshells of spinach from the grocery store for this recipe. Make a nice large batch- this soup freezes well and dresses up nicely with a touch of creme fraiche or handful of crisp, fresh croutons.
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  • 2 Tbsp Butter
  • 1 Medium onion diced
  • 1/4 cup Flour
  • 2 lbs Fresh spinach
  • 3 cups Vegetable broth
  • 2 sprigs Fresh thyme
  • 1 to 2 tsp Fresh lemon juice
  • 1 Tbsp Olive oil
  • 1/2 cup Heavy cream


  • Melt the butter over low heat. Add onion and thyme and stir until the onions are translucent. Add the flour all at once and stir until a golden paste forms.
  • Slowly start adding the stock, stirring the whole time, slowly in 3 stages, until the soup is uniformly thickened.
  • Season to taste and add the spinach. Be sure to nearly over-season to avoid an under seasoned soup once the spinach is added. Cook for another 2-3 minutes.
  • Puree, taste and adjust seasoning. Add half the lemon juice, adding more if desired. Mix the remaining lemon juice with olive oil and drizzle over soup. Serve with a touch (or two) of heavy cream, if desired, or with a handful of croutons.