Creamy spinach soup

Name: Creamy spinach soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 persons
Cuisine: World
Ingredients: 400 gram fresh (or frozen) spinach; 2 shallots; 3 garlic cloves; 1,5 liter vegetable stock; 250 ml milk; 2 tablespoons of cornstarch; 100 gram grated Gouda cheese; 100 gram goat's cheese; a small handful of pine nuts; pepper and salt to taste; olive oil; optional: creme fraiche for serving

Pretty green soup that also taste amazing! Serve this cheesy and creamy spinach soup with some bread to complete your weekday meal. Enjoy!

Recipe creamy spinach soup

Made by Véronique

Published at 2016-07-07, this recipe is for 6 persons and takes 25 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

15 minutes

Time cooking

10 minutes

Total time

25 minutes

Preparation - 15 minutes

tip: our spinach comes from our kitchen garden, but it was about to get ruined by the weather so we cooked it quickly (to put in the freezer) to save our lovely fresh spinach.

Rinse the spinach leaves to get rid of any dirt or sand. Peel and chop the shallots and garlic cloves. Roast the pine nuts in a dry skillet and set aside. Heat olive oil in the large pan and saute the chopped garlic and shallots.

After a few minutes, add the spinach leaves in batches and pour in half of the vegetable stock. Bring to a boil and then immediately turn down the heat.

Don't let the soup boil, otherwise the spinach will lose its beautiful green color. Blend the spinach mixture and set aside.

Finishing the creamy spinach soup - 10 minutes

Combine a bit of the milk and cornstarch in the small bowl and mix well using the fork. pour the rest of the milk in the large pan and heat on medium heat. Pour the cornstarch mixture into the hot milk and whisk well.

The mixture will thicken so keep on whisking to prevent is from burning and creating lumps. Add the grated cheese and again, mix well. Pour the blended spinach mixture and the rest of the vegetable stock into the milk and cheese mixture.

Heat it up shortly, remind the green color, keep on whisking until the soup is smooth and season with pepper and salt.

Serve with goat's cheese, roasted pine nuts and if you like an extra spoonful of creme fraiche. Enjoy!