Creamy Spinach Soup


This was a soup that came about because I needed to use up some vegetables that had been hanging around my kitchen for a while. I had some chicken stock in the freezer so that’s what I used but using vegetable stock would make this a great vegetarian soup (leave out the cream and it becomes vegan-friendly too). I like everything a bit spicy these days so I added a couple hot Italian chilies (peperoncini). It wasn’t terribly spicy but I think the chili is what really made this soup special. I think any type of fresh chili would be fine but you could use some crushed red pepper instead. Or if you prefer no heat, add some bell pepper or leave the peppers out completely. Like most of my recipes, this soup is very flexible.

Creamy Spinach Soup

2 T. Olive Oil
1 large onion, chopped
2 carrots, chopped
2 hot peppers, chopped
2 cloves garlic, chopped
2 large potatoes, peeled and chopped
4 C. Chicken or Vegetable Stock
1 10 oz. box frozen, chopped spinach, thawed
1/4 C. chopped flat leaf parsely
1/2 T. fresh chopped thyme
salt and fresh ground pepper to taste
1/2 C. cream

1. Saute onion, carrots and pepper in olive oil until just starting to brown.
2. Add garlic and cook, stirring, for one minute.
3. Add broth and potatoes, bring to a boil. Turn heat down then cover and simmer for about 20 minutes or until potatoes are tender.
4. Add spinach, parsley and thyme; cook for another five minutes.
5. Puree in blender or food processor (in batches if necessary) or put through a food mill.
6. Return to pot. Add salt and pepper to taste then stir in cream and cook, stirring, over low heat until heated through.

This tastes even better the next day!

Subscribe to Pinch My Salt by e-mail

  1. Jennifer

    What a beautiful picture! And I don’t even like spinach. 😉

    5:46 pm  Sep 5th, 2006
  2. rachel

    that looks great! i’ve never made spinach soup before!

    7:55 pm  Sep 5th, 2006
  3. Ivonne

    That is a thing of beauty!

    1:33 am  Sep 6th, 2006
  4. Connie

    yummy and pretty, what’s not to love?

    1:42 am  Sep 6th, 2006
  5. mac

    What is the white in the soup, and how did you swirl it like that? Your photography is incredible!

    11:22 pm  Sep 5th, 2006
  6. Nicole

    Thanks everyone!

    Rachel: this is my first spinach soup ever!

    Mac: The white in the soup is cream. I added a few drops on top and then swirled it around with a toothpick.

    11:26 am  Sep 6th, 2006
  7. gardenpath

    This does make a pretty soup, and how about also using this recipe for broccoli?

    9:47 pm  Sep 6th, 2006
  8. Nicole

    Sandy: You’re right, broccoli would probably be great!

    Jennifer: Since you don’t like spinach, how about broccoli?

    5:47 am  Sep 7th, 2006
  9. mysisterskitchen

    This soup looks simply delicious. I really like the way you cook…and invent!

    bk of My Sister’s Kitchen

    9:05 pm  Sep 11th, 2006
  10. Michial

    this recipe has held true!!! i usually add a few jalapenos too…really great if you are feeling ill in these winter months.

    10:29 pm  Nov 25th, 2006
  11. Creamed Spinach Soup Jamie’s Recipes

    […] serves me correctly, it was delicious, and I actually liked it better reheated the next day. The original recipe came from Nicole at Pinch My Salt –I love her website! It was actually the first food blog I […]

    7:11 am  Apr 14th, 2009
  12. Creamy Fennel and Leek Soup — Pinch My Salt

    […] Creamy Spinach Soup […]

    6:49 pm  Sep 4th, 2009
  13. Jon

    Instead of peppers for spice- the great spicy chorizo from Portugal or any other Spanish country adds a fantastic flavor! Dice the chorizo in tiny pieces- you will love the way it blends in yet stands out!

    7:22 am  Sep 12th, 2010
Leave a Comment