Creamy Spinach Feta Soup

Creamy Spinach Feta Soup on The Creekside CookThis time of year, I really begin to crave something green. A lot of time that is a salad or some kind of raw green vegetable, but this spring has been so cold and nasty that I also still want comforting, warm, creamy soup. And this soup takes care of all those cravings at once. Alas, it is still much too cold to be growing spinach here [maybe next year, if we decide to heat the greenhouse!], so for this, I used a 1 pound bag of organic spinach. You might have trouble finding mature spinach, instead of “baby spinach” but the bigger leaves will have more flavor. If you can only find the baby stuff, it will work just fine.

Other than that, this takes only a few simple ingredients, and a half hour or so to make.

I usually try to get some herbs started early, but this year I fell far short of that goal [as in, I planted them yesterday]. Fortunately, I was thinking ahead and nearly 35 years ago, I gave birth to a daughter who would start some thyme back in January, and give me one of her plants when I begged for it. Larry says that sometimes I plan too far ahead, but I disagree, and this cup of thyme is the proof.

thyme plant

[you see what I did there? somehow I still get the credit for Ellyn starting her herbs weeks ago – that takes talent!]

In addition to the spinach, you want to make sure you get some shallots. Shallots are the perfect choice from the onion family for this – kind of a cross between garlic and onions, but with mellower notes that won’t overpower the spinach.chopped shallotsLet’s get this done!
Creamy Spinach Feta Soup
Fresh, bright and rich - this soup is a great starter, dinner or lunch. Done in no time, too!
Recipe type: Soups & Stews
Serves: 6 as a starter, 3-4 as a meal
Prep time: 
Cook time: 
Total time: 
  • 2 large shallots [about 6 ounces total]
  • 2 tablespoons butter
  • sprinkle of kosher salt
  • 3 cups chicken or vegetable stock
  • 16 ounces fresh spinach, washed
  • 3 sprigs fresh thyme [1 teaspoon dried]
  • 1 teaspoon fresh minced or ½ teaspoon dry dill weed
  • 4 - 5 ounces feta cheese, cut in small dice
  • ½ cup heavy cream
  1. Cut the shallots in a small dice
  2. Melt the butter in a 5 quart soup pot, over low heat.
  3. Add the shallots and a sprinkle of kosher salt - cook over very low flame for about 5 minutes, stirring frequently to prevent any browning. You just want them to get soft.
  4. Add the stock and the spinach.
  5. Add the thyme and dill and cover the pot.
  6. Keep at a low simmer for about 1o minutes, until the spinach is completely wilted.
  7. Take off the heat, and stir in the cheese, replace the lid and let sit for around 10 minutes, until cheese is very soft.
  8. In two batches, puree everything in the blender. Be careful, as hot soup can splash in a blender - remove the center part of the cap, cover with a folded dishtowel, and start out at a low speed, gradually increasing the speed up to the puree setting. You want it to be completely blnded and smooth.
  9. Return the soup to the pot, and taste, adding more kosher and freshly ground pepper as needed.
  10. Add the cream, and over a low flame, bring the soup back up to serving temperature.
  11. Serve with a few fresh thyme leaves for garnish.

Doesn’t that look tasty? The perfect blend of springy greens and late winter comfort food.
bowl of creamy spinach feta soup

36 thoughts on “Creamy Spinach Feta Soup

  1. Your soup looks and sounds like the cure for late winter blues… definitely a bite (or spoonful) of Springtime fresh! I just ate the last of my spinach yesterday in a salad… time to head back to the grocery store for more. In Oklahoma, spinach is considered a “winter vegetable,” but I’ve yet to accomplish that. Thanks for the reminder to plant herbs. 🙂 (I’m soooo not a green thumb, but I love cooking with green things!)

    • Thanks Kim – spinach can be grown in the winter here as well – with a bit of protection. We are working our way to getting some winter gardening going, because it is so nice to eat your own fresh greens! As for your thumb – thyme is easy to grow 😉

  2. This looks like such a perfect spring soup. Love the vibrant color. Thank you so much for sharing. As always, a visual and sensory delight. I hope you have a wonderful week!

  3. Hello Donalyn – I found my way from your old blog, and this one is even more beautiful! As for this soup, it looks like something we would love

  4. I have been on a soup kick lately and this sounds yummy! It’s funny because I’m not a fan of green drinks but, I could definitely get into this soup. I’m strange 😉

    • Suzie – I love spinach no matter how I use it – and with this soup, you get all the fiber too – when you juice it – no fiber.

  5. It is definitely soup weather here in New Hampshire as we still have snow on the ground. Since I don’t have green grass to look at, your soup would give me some green in my life. I like that you added the feta to it…a perfect match.

  6. What a delicious and nutritious looking soup! Feta and spinach are such a perfect match. I will have to try this as we are now coming into our cooler weather.

    I spent the day in the garden yesterday too, adding mulch and winter crops 🙂

    • Gourmet – I remember when you guys started your spring in the other hemisphere – I was so jealous. I am glad to be on the spring side this time!

    • Hi Kari & thanks – it is just starting to really smell like spring here – a struggle when there is still snow on the ground!

  7. Your soup brings back memories of my youth and the soups my grandmother made and one was very much like this. I don’t think I’ve enjoyed it since I was 18. Long time ago. 🙂

  8. Donalyn,
    What a lovely combination of flavors in your spinach soup! I am happily anticipating sturdy spinach in the early boxes when the farm share starts up (I’m glad it’s April now so I can say) next month. This sounds perfect for those ‘still a bit cool’ days. And even more perfect for next fall, when I’ll be getting frost-kissed spinach in the winter share, and am craving soups!

    The only thing growing in my garden are garlic/onions/shallots, which are not near harvesting yet, and the perennial herbs (thyme, rosemary for me). I think you did an excellent job of long-range planning for your thyme.


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