This hearty and nourishing creamy spinach soup is packed with flavor and nutrients. Blended spinach creates a velvety base, while roasted potatoes and broccoli add texture and depth. It’s a comforting, wholesome meal perfect for chilly days or light dinners.

Why You’ll Love This Recipe

This soup is both satisfying and nutritious, delivering a rich creaminess without being heavy. Roasted vegetables lend a subtle smokiness, while the vibrant spinach keeps things fresh and bright. It’s easy to prepare, vegetarian-friendly, and great for meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh spinach
• Yukon Gold or Russet potatoes
• Broccoli florets
• Onion
• Garlic
• Olive oil
• Vegetable broth
• Heavy cream or full-fat coconut milk
• Salt and black pepper
• Nutmeg (optional)
• Lemon juice (for brightness)
• Fresh herbs (parsley or thyme, optional)

Directions

Preheat the oven to 400 °F (200 °C). Toss diced potatoes and broccoli florets in olive oil, salt, and pepper, and roast for 25–30 minutes until golden and tender.
In a large pot, sauté chopped onion and garlic in olive oil until translucent.
Add vegetable broth and bring to a simmer. Add fresh spinach and cook until wilted (about 2–3 minutes).
Blend the spinach mixture using an immersion blender or in batches with a standing blender until smooth.
Stir in cream or coconut milk, season with salt, pepper, and nutmeg to taste. Simmer for 5 more minutes.
Add roasted potatoes and broccoli into the soup just before serving.
Finish with a splash of lemon juice and garnish with herbs if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use sweet potatoes instead of regular potatoes for added sweetness.
Add cooked lentils or white beans for more protein.
Use kale or Swiss chard in place of spinach for a deeper green flavor.
Blend all vegetables (including broccoli and potatoes) for a fully smooth soup.
Stir in Parmesan cheese for a more indulgent finish.

Storage/reheating

Store soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. You can freeze the soup without the cream and vegetables for up to 2 months; add cream and roasted vegetables after reheating.

FAQs

Can I use frozen spinach instead of fresh?

Yes. Use about 10 oz of frozen spinach. Thaw and drain before adding to the broth.

How do I make the soup vegan?

Use vegetable broth and substitute heavy cream with full-fat coconut milk or any plant-based cream.

Can I roast the vegetables ahead of time?

Absolutely. Roast the broccoli and potatoes up to 2 days in advance and store them in the fridge.

Will this soup thicken as it cools?

Yes, due to the starch from potatoes and cream. Add broth when reheating if needed.

Can I blend all the vegetables?

Yes, for a smoother consistency, blend the roasted broccoli and potatoes with the spinach base.

What’s the best way to blend hot soup?

Use an immersion blender directly in the pot or allow the soup to cool slightly before blending in batches in a high-speed blender.

Can I use milk instead of cream?

Yes, whole milk works, but the soup will be less rich. For best results, use half-and-half or evaporated milk.

What herbs go well with this soup?

Thyme, parsley, dill, or chives are excellent choices to complement the earthy flavors.

Can I freeze the whole soup?

If using cream, freezing can change texture. Freeze the base without cream and add dairy after reheating.

What can I serve with this soup?

Crusty bread, grilled cheese, or a light green salad pair well for a balanced meal.

Conclusion

Creamy spinach soup with roasted potatoes and broccoli is a deliciously healthy dish that’s easy to prepare and comforting any time of year. Its balance of creaminess and texture makes it both elegant and hearty—perfect for a weeknight dinner or lunch prep. Let me know when you’re ready for the next article.

Creamy Spinach Soup with Roasted Potatoes and Broccoli

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A hearty and nutritious creamy spinach soup blended to silky perfection, served with tender roasted potatoes and broccoli for a wholesome and comforting meal.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soup
Method: Blending, Roasting
Cuisine: International
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the quartered potatoes and broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes until golden and tender.
In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.
Add diced potato and vegetable broth. Bring to a boil, then reduce heat and simmer until the potato is tender, about 10–12 minutes.
Add spinach and cook until wilted, about 2–3 minutes.
Remove from heat and blend the soup with an immersion blender or in batches in a blender until smooth.
Stir in heavy cream or coconut cream. Season with salt, pepper, and optional nutmeg. Warm through gently.
Serve hot, topped with roasted potatoes and broccoli.