Best 20 Creamy Spinach Soup Recipes

CREAMY SPINACH MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

CREAMY SPINACH SOUP

Steps:

• Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
• Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

CREAMY SPINACH & POTATO SOUP

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP

Steps:

• In a soup pot, heat oil over medium high heat. Add onion and carrot and saute until onion is translucent. Add garlic, bay leaf, herbs, chili flakes, cinnamon, nutmeg, salt and pepper. Saute 1 minute more.
• Add chicken stock (or broth, or water and bullion) and and extra bullion if using. Simmer for 10 minutes. Add uncooked tortellini and simmer according to package directions in the soup.
• Add cream of chicken soup, chicken (I use leftover roast tenderloins that had been marinated in buttermilk, garlic, thyme, dijon mustard and salt), and spinach and simmer until heated through. Add milk and simmer just until heated. Serve and enjoy!

CREAMY BROCCOLI-AND-SPINACH SOUP

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute.
• Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat.
• Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.

CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH

Steps:

• Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
• Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.

CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP

Steps:

• Heat oil in large saucepan.
• Saute onion and garlic for 2-3 minutes.
• Add vegetable stock and water.
• Add leeks and potato.
• Season with salt, pepper, and basil.
• Bring to boil then reduce heat, cover, and simmer for 20 minutes.
• Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
• Return to saucepan and add Earth Balance, sour cream, and milk.
• Heat through.
• Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.

CREAMY CHICKEN, SPINACH & MUSHROOM TORTELLINI SOUP RECIPE - (4.4/5)

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 to 15 minutes until chicken is cooked through (it should register 165°F in center on an instant read thermometer). While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.

CREAMY MUSHROOM-SPINACH SOUP

Steps:

• Saute mushrooms in butter until tender in large saucepan over medium flame.
• Add flour, salt and pepper; cook 1 minute.
• Gradually add broth and cream; cook, stirring occasionally, until thickened.
• Add spinach and heat through.

CREAMY LEEK AND SPINACH SOUP

Steps:

• Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.
• Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.
• Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.

CREAMY SPINACH AND ZUCCHINI SOUP

Steps:

• Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
• Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
• Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
• Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
• Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.

ROASTED CREAMY TOMATO AND SPINACH SOUP

Steps:

• Cut the tomatoes in quarters and lightly de-seed by squeezing slightly and then add to a large bowl. To that same bowl, add the fennel and onion. Add the olive oil, dried oregano, s/p and either grill until soft or in a 400 degree oven for about 20 minutes. Don't worry, they will continue cooking in the soup so they don't have to be all the way done.
• To a large soup pot, add a just the vegetables, garlic, red pepper flakes, vegetable stock and sugar and a pinch of both salt and pepper. Go easy on salt as tomatoes and broth are both salty. You can reason later. and cook another couple of minutes until all well incorporated. Cook another 5 minutes.
• With an immersion blender or you can transfer the ingredients to a regular blender puree until mostly smooth. I like some texture, but feel free to make it as smooth as you want.
• Return to the pot, add the spinach, cream, milk and fresh basil. Taste for seasoning and add any extra salt or pepper if needed. Also, depending on how thick you like your soup, you can add extra broth if you want.

CREAMY POLENTA SOUP WITH SPINACH (PAPAROT)

Steps:

• 1. Tip: For a smooth and velvety soup like Lydia's, I pulsed my cornmeal in my food processor for about 20 seconds before starting the recipe. First, whisk the polenta and flour in a saucepan.
• 2. Starting with 1 cup of broth, whisk the broth and polenta-flour mixture and remove any lumps. Add the butter and salt and stir.
• 3. Continue adding broth while whisking and place on medium-high heat to bring to a boil. Lower to medium heat and simmer soup for 25 minutes. Stir gently.
• 4. Add spinach to soup and stir. Continue cooking on medium-low heat for 10 minutes. If using, serve with grated parmesan cheese and a drizzle of olive oil. Enjoy.

CREAMY SPINACH SOUP

Steps:

• In a large saucepan, combine spinach, potato, scallions, garlic, diluted broth, pepper, and salt.
• Cover and bring to a boil over high heat. Then reduce heat to medium-low, and simmer until potato is tender, about 15 minutes.
• Transfer solids to a food processor or blender, and process to a smooth puree.
• Return puree to saucepan. Stir in milk and butter, and warm soup over medium heat, stirring frequently.
• Ladle soup into bowls and sprinkle with Parmesan.

CREAMY LEEK AND SPINACH SOUP

Steps:

• Melt 3 Tbsp butter in heavy large pot over medium heat
• Add leeks, saute until soft but not colored (about 8 minutes)
• Add wine and sugar and simmer until almost all liquid evaporates, stirring occasionally (about 4 minutes)
• Add stock
• Set aside 2 cups (packed) spinach leave and add remaining spinach to soup
• Stir until spinach wilts (about 2 minutes)
• Mix in parsley and bring to boil
• Reduce heat, cover and simmer 10 minutes to blend flavors
• Working in batches, puree soup with reserved 2 cups spinach in blender
• Return soup to pot
• Season with salt and pepper
• NOTE: Can be made 1 day ahead, cover and chill - bring to simmer before continuing
• Add cream and 3 Tbsp butter to soup
• Whisk until butter melts
• Ladle into bowls

SLOW COOKER CREAMY TORTELLINI SPINACH SOUP

Steps:

• Add the carrots, onion, garlic, spices, tomatoes and broth to the slow cooker.
• Cover and cook on low until the carrots are tender, 3-6 hours (time varies depending on your slow cooker. If you cook it for longer - say, 8 hours - it won't hurt).
• Add the tortellini to the slow cooker, stir to combine, cover, and cook on high 20 minutes.
• Add the spinach, stir until wilted, cover again, and cook another 5 minutes.
• Warm the half and half in the microwave for 30 seconds. Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat.
• Remove bay leaf. Season with additional salt and pepper to taste.
• If adding sausage, place a large skillet over medium-high heat. Once hot, add sausage to the pan and brown, breaking into small pieces with a spatula or wooden spoon as it cooks. Add cooked sausage to individual servings.

CREAMY ZUCCHINI-SPINACH SOUP (HEALTHY!)

Steps:

• 1. In a saucepan, heat olive oil over mediun high heat. Add the garlic, leeks and zucchini. Sprinkle the salt and pepper over the veggies and cook, stirring often until leeks are somewhat translucent(3-5 min).
• 2. Add 1 cup of the broth, cover and cook over medium heat until all veggies are very soft(10 min).
• 3. Transfer the mixture to a blender or use a stick blender and add the basil. Carefully blend until smooth. Pour the soup back into the pot.
• 4. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken. Bring back to a simmer for 1-2 minutes. It's ready to serve!

CREAMY SPINACH SOUP

Steps:

• Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening.
• Stir in the potato and continue to cook gently for 1 minute.
• Pour in the stock and simmer for 8-10 minutes until the potato starts to cook.
• Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest.
• Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
• Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge.)
• Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream.

ZELDA'S CREAMY SPINACH & CARROT SOUP

Steps:

• 1. In 2 quart saucepan, melt butter; add onions. Cook over med. heat, stirring occasionally, until onions are tender. {5-6 minutes} Stir in flour until smooth and bubbly. {1 minute} Stir in half and half and chicken broth. Add remaining ingredients except orange peel. Continue over low heat, stirring occasionally, until soup is heated through {12 to 15 minutes}. Add orange peel. Then enjoy.

CREAMY SPINACH CHICKPEA SOUP

Steps:

• 1. Heat 3 tbsp. oil in a medium pot over medium heat and add shallots. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and ginger and cook until aromatic, about 1 minute more. 2. Add chickpeas, broth, and salt. Cover and bring to a boil. Reduce to a simmer and cook until flavors are well blended and chickpeas are very soft, about 25 minutes. Add spinach and cook just until softened and bright green, about 2 minutes. Let cool 5 minutes. 3. Meanwhile, heat remaining 1 1/2 tbsp. oil in a small frying pan over medium-low heat. Stir in curry powder and cook until aromatic, 30 seconds. Remove from heat. 4. Whirl half of soup at a time in a blender, starting on low speed, until very smooth. Ladle into bowls. Just before serving, stir lime juice into curry oil and drizzle over soup. Garnish with mint.