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Cream of spinach soup

Cream of Spinach Soup

I got this recipe from a dear friend. And my family is almost in love with it, even my 9 years old picky eater loves it. My hubby calls it a perfect soup taste.
Course Soup
Cuisine World
Keyword cream of spinach soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 cups
Calories 99kcal


  • 4 cups chicken broth I used homemade
  • 1 cup frozen spinach or 200 gm fresh spinach (see notes)
  • 1 cup milk
  • ½ cup sweet corn canned or frozen
  • ½ cup cream
  • ½ tablespoon sugar
  • 1 tablespoon chicken powder or 1 chicken cube optional
  • Salt to taste only if needed as chicken broth and chicken cube has added salt
  • Pepper to taste


  • Blend frozen spinach with 2 cups of chicken stock in a food processor until really smooth.
  • Add this purée and remaining chicken stock to a pot and bring it to boil. Boil for 5 minutes.
  • Now reduce heat and add all the remaining ingredients. Mix well and continue to simmer soup on low heat for 10 minutes.
  • Do a taste test and adjust salt and pepper if needed. You can also adjust consistency of soup by adding 1 cup water.
  • Soup is ready to serve. Serve with extra cream and croutons.


You can heat frozen spinach with chicken stock to thaw it. Then blend with immersion blender and proceed with rest of recipe.
If using fresh spinach, first boil spinach with chicken stock for 5-7 minutes until soft and wilted. Then blend it into a puree. And follow the rest of the recipe.
I used homemade chicken stock in which I added one whole chicken bones (carcass), 1 onion, 1 sweet corn on the cob ( sliced ), salt and few pepper corns. I cooked it for 1 hour. Discard the solids and used the liquid in the recipe. 


Serving: 1cup | Calories: 99kcal