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Bright green Cream of Spinach Soup in a white bowl.

Instant Cream of Spinach Soup

Anne Murphy
Instant soup doesn't have to come out of a can or box. You can make Instant Cream of Spinach Soup from scratch for a quick cup with lunch!
5 from 5 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 1 serving


  • 1 c milk
  • 1 1/2 oz roughly spinach (I use 2 frozen cubes of pureed spinach)
  • dash salt
  • 1 roux cube
  • sprinkle nutmeg


If you have frozen pureed spinach

  • Place milk, frozen spinach, salt, and roux cube in a small saucepan.
  • Place over high heat. Stir constantly until frozen cubes have thawed and milk comes to a simmer.
  • Lower heat and continue to simmer, until soup is thickened.

If you have whole or chopped spinach (fresh or frozen)

  • Place milk,spinach, and salt into a blender. Blend until smooth.
  • Pour milk mixture into a saucepan and place over medium to high heat. Stir constantly and continue as above.

Either way

  • Once soup has thickened, taste and adjust salt if needed. Serve at once in bowl or cup with a sprinkle of nutmeg.


Don't skip the nutmeg! It adds a flavor note, not just garnish. And if you can grate fresh, by all means do so!
Tried this recipe?Let us know how it was!