Sep 03 2026
Restaurants›Tandoori Oven- Finest Indian Cuisine›Spinach Soup Recipe

Spinach Soup Recipe

Inspired by Tandoori Oven- Finest Indian Cuisine
Time35m
Serves4

Delicious soup made from spinach, onions, tomatoes and cream.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup Base

Seasoning & Finishes

Method

Soup Base

  1. 1

    Prep vegetables

    Wash the spinach thoroughly to remove grit. Spin or pat dry and roughly chop if leaves are very large. Finely chop the onion, mince the garlic, and coarsely chop the tomatoes.

  2. 2

    Sweat aromatics

    In a large pot over medium heat, add the olive oil and butter. When butter melts and becomes foamy, add the chopped onion. Cook, stirring occasionally, until translucent and softened, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant (do not brown).

  3. 3

    Add tomatoes

    Add the chopped tomatoes to the pot and cook 4–5 minutes, stirring occasionally, until they begin to soften and release juices.

  4. 4

    Add spinach and stock

    Add the packed chopped spinach in batches if necessary, stirring to wilt. Once wilted, pour in the vegetable or chicken stock. Bring to a gentle simmer and cook uncovered for 6–8 minutes to allow flavors to meld and the tomatoes to break down further.

  5. 5

    Blend until smooth

    Remove the pot from heat. Use an immersion blender to purée the soup until smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender, purée until smooth, and return to the pot. Be cautious with hot liquids.

Seasoning & Finishes

  1. 6

    Finish with cream and season

    Stir in the heavy cream over low heat until fully incorporated and warmed through, about 2–3 minutes (do not boil after adding cream). Season with salt, freshly ground black pepper, and the optional ground nutmeg. Taste and adjust seasoning as needed.

  2. 7

    Brighten with lemon

    Stir in the fresh lemon juice to brighten the flavors. Re-taste and add a little more salt or pepper if desired.

  3. 8

    Serve

    Ladle the hot spinach soup into bowls. Garnish with a dollop of sour cream or an extra swirl of cream if using, and scatter toasted croutons or serve with crusty bread on the side.

More from Tandoori Oven- Finest Indian Cuisine