Spinach Soup

Spinach Soup

Many times spinach can get lost in soups, but not this soup as it contains 12 cups of spinach. A touch of lemon adds a little something to complete the flavor of this beautiful soup.  Garnish with either croutons or bacon bits. 


1 Cup Diced Onion

4 Tablespoons Olive Oil

4 Cloves Minced Garlic

1/3 Cup Unbleached Flour

3 Cups Half & Half

2 Cups Chicken or Vegetable Broth

12 Cups Baby Spinach

1 Tablespoon Lemon Zest

2 Tablespoons Fresh Lemon Juice

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Croutons – Optional

Bacon Bits – Optional

In a large stock pot heat the olive oil over a medium high heat and sauté the onion for 4 minutes.  Add the garlic and sauté for 1 minute.  Stir in the flour and cook for 3 minutes.  Slowly pour in the half & half and either chicken or vegetable broth.  Stir and bring the soup to a simmer over a medium heat.  Add the 8 cups of spinach and cook for 6 minutes.  Reduce to a low heat.  Cook for another 5 minutes.  You can use one of these devices to puree: a handheld blender, a food processor or a blender.  Puree all of the soup in batches, if needed, and return to the soup pot.  If you are using a handheld blender then you may puree right in the pot.  Stir in the remaining 4 cups of spinach.  Add the lemon zest, lemon juice, salt and pepper.  Cook for 1 minute more.  Ladle the soup into soup bowls.  Garnish with croutons or bacon bits.  Serves 8

*If you want to lower the fat content then use fat-free half & half. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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