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–+ servings

Easy Creamy Spinach Soup

Somjit Najaireeb
Smooth, creamy and sweet - this Spinach Cream Soup is a step up from the usual Mushroom Soup. Thick and velvety, it's perfect for a light dinner with some dipping garlic bread or mini buns!
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Prep Time 10 mins
Cook Time 24 mins
Total Time 34 mins
Course Appetizer, Soup
Cuisine Western
Servings 5
Calories 296 kcal

Equipment

  • Stockpot/ Deep Pan
  • Sharp Kitchen Knife
  • Chopping Board
  • Blender/ Food Processor

Ingredients

US Customary | Metric
  • 10 cloves garlic, minced
  • 2 yellow onion, large, chopped
  • 3 tbsp butter, unsalted
  • 1 L chicken stock, homemade
  • 4 cups thyme
  • 1/8 tsp pepper
  • 1 tsp salt
  • 18.5 oz spinach, washed
  • 4/5 cups cooking cream

Flour Slurry

  • 5 tbsp water
  • 1.5 tbsp tapioca flour

Instructions
 

Preparation

  • Peel, wash and mince the garlic. Repeat with the yellow onions.
  • Mix together water and tapioca flour until well-combined to make the flour slurry. Set aside.

Cooking

  • In a stockpot over medium heat, melt the butter completely.
  • Add garlic and cook until fragrant.
  • Add yellow onions. Cook them for 3 minutes, or until very fragrant and the yellow onions are translucent. Stir occasionally to prevent burning at the bottom of the pot.
  • After 3 minutes, add chicken stock, thyme, pepper and salt. Stir together until well-mixed. Cover the pot and let it boil for 5 minutes.
  • Add 55g of washed spinach a handful at a time until the pot is full. Stir to soften and continue adding until all the spinach has been added. Cover the pot and cook for 10 minutes, stirring every 5 minutes to evenly distribute the heat.
  • Taste and adjust as preferred.
  • Switch off the heat. Blend for about 2 minutes, or until the soup is smooth with a hand blender.
  • Add cooking cream.
  • Switch on the heat to medium. Stir the soup for 30 seconds, or until the cream is fully combined with the soup. Make sure the soup achieves a boiling state as you stir.
  • Add the flour slurry and mix until well-combined.
  • Switch off the heat and serve with some toasted garlic bread or slider buns.

Notes

Tips

  • A flour slurry helps to thicken the creamy soup and give it a more velvety texture and weight. It is optional.
  • Tapioca flour can be substituted with cornstarch.
  • If using a stand blender, allow the soup to cool a little before blending.
  • After adding the cream, ensure the soup achieves a boiling state before switching off the heat. This cooks the ingredients together, reducing the risk of early spoilage.

Storage Instructions

Once completely cooled, it can be kept refrigerated in an air-tight container until the next day. Reheat before consuming.
It's not recommended to freeze the soup as the texture may be affected.

Nutrition

Calories: 296kcalCarbohydrates: 24gProtein: 11gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 756mgPotassium: 96mgFiber: 6gSugar: 3gVitamin A: 8IUVitamin C: 9mgCalcium: 32mgIron: 1mg
Keyword blender, cooking cream, cream soup, spinach
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