Crema de Espinacas – Authentic Mexican Spinach Cream Soup Recipe
Living in Chicago, I know how brutal winters can get, and nothing hits the spot quite like a warm bowl of soup.

This crema de espinacas , or cream of spinach soup, is a Mexican classic that’s as delicious as it is nutritious. If you need to warm u your soul try this Caldo de Pollo with Cabbage

Not only is this soup perfect as a dinner starter, but it’s also a sneaky way to get extra vegetables into your meals. This Caldo Tlalpeno Recipe ┃Chipotle Mexican Chicken Soup also bring more veggies to the table.
I even enjoy it for breakfast! I like to top mine with a boiled egg, a teaspoon of mayonnaise, and a sprinkle of queso fresco—trust me, it’s a fantastic way to kickstart your day with a big serving of greens. If you like morning green smoothies why not to try a cream of Spinach!

Ingredients
Here’s what you’ll need to make this delicious Mexican spinach cream soup:
- 4 cups fresh spinach
- 3 cups milk
- ¼ bar cream cheese
- 1 tsp chicken bouillon or consomé de pollo (Knorr® brand is very popular in Mexican cuisine)
- 1 garlic clove, diced
- ¼ cup onion, chopped
- ½ tbsp butter
- ½ jalapeño pepper

Optional Garnishes:
- Queso fresco
- Mexican crema
- Chihuahua melting cheese
- Croutons
- Mayonnaise (I know it sounds crazy but when I have this crema de espinacas recipe for breakfast I love to add a boiled egg for protein and mix in the hot soup a teaspoon of mayo! try it and you will thank me!)
How to Make Crema de Espinacas
Step 1: Sauté the Aromatics
In a medium pot, melt butter over medium heat. Add the diced garlic and chopped onion, sautéing until fragrant and translucent.


Step 2: Cook the Spinach
Add the spinach to the pot, cover, and let it cook on low heat for about 6 minutes.


Step 3: Prepare the Jalapeño
Roast the jalapeño in an air fryer or over a stove flame. Once roasted, peel the skin, remove the seeds, and set aside.
Step 4: Blend It All Together
In a blender, combine the milk, cooked spinach with garlic and onion, cream cheese, half the roasted jalapeño, and chicken bouillon. Blend until smooth. I would recommend just adding half jalapeno pepper, and taste it once blended and ad the rest jut to make sure it does not turn out to spicy)


Step 5: Heat and Serve
Pour the blended soup back into the pot and bring it to a gentle boil for 5 minutes. Stir occasionally to avoid sticking.


Step 6: Garnish and Enjoy
Serve hot, garnished with your favorite toppings like queso fresco, crema, or croutons.
Would you try the ultimate comfort food for kids in Mexico? Here’s the Authentic Mexican Sopa de Fideo con Pollo Recipe

Tips and Tricks
- Make it Spicier: Add the entire jalapeño if you love heat.
- Dairy-Free Option: Substitute milk and cream cheese with plant-based alternatives.
- Extra Creaminess: Add a splash of heavy cream or evaporated milk before simmering.
Why You’ll Love This Spinach Soup, or Sopa de Espinacas Recipe
- Quick and Easy: Ready in just 30 minutes, making it perfect for weeknight meals.
- Nutritious: Packed with vitamins and minerals from fresh spinach.
- Customizable: Add your favorite toppings like Mexican crema, croutons, or even melted Chihuahua cheese for an extra layer of flavor.
- Versatile: Enjoy it as a side dish, light dinner, or hearty breakfast with some added protein like boiled eggs or even shredded chicken.
Other Mexican Favorite Soups
- Sopa de Lentejas │ Lentils Recipe
- Traditional Sopa de Conchitas Recipe
- Authentic Mexican Chili Recipe
Crema de Espinacas │ Mexican Spinach Cream Soup Recipe
Equipment
- 1 Pot
- 1 Blender
Ingredients
- 4 cups fresh spinach
- 3 cups milk
- 1/4 bar cream cheese
- 1 tsp chicken bouillon or consomé de pollo knorr
- 1 garlic clove diced
- 1/4 cup onion chopped
- 1/2 tbsp butter
- 1/2 jalapeño pepper
Instructions
- In a medium pot, melt butter over medium heat. Add the diced garlic and chopped onion, sautéing until fragrant and translucent.
- Add the spinach to the pot, cover, and let it cook on low heat for about 6 minutes.
- Roast the jalapeño in an air fryer or over a stove flame. Once roasted, peel the skin, remove the seeds, and set aside.
- In a blender, combine the milk, cooked spinach with garlic and onion, cream cheese, half the roasted jalapeño, and chicken bouillon. Blend until smooth. I would recommend just adding half jalapeno pepper, and taste it once blended and ad the rest jut to make sure it does not turn out to spicy)
- Pour the blended soup back into the pot and bring it to a gentle boil for 5 minutes. Stir occasionally to avoid sticking.
- Serve hot, garnished with your favorite toppings like queso fresco, crema, or croutons.
Nutrition
FAQs About Spinach Soup
1. Is creamed spinach good for you?
Yes! Spinach is rich in iron, calcium, and vitamins A, C, and K. When paired with milk, this soup provides a great balance of nutrients. Just watch the amount of added fats if you’re monitoring calories.
2. How do you thicken spinach soup?
The cream cheese in this recipe naturally thickens the soup. For a thicker consistency, add a boiled potato before blending or a tablespoon of cornstarch dissolved in water.
3. Why does my spinach soup taste bitter?
Spinach can taste bitter if overcooked. To avoid this, cook the spinach just until wilted and avoid reheating for too long. Roasting the jalapeño also helps balance the flavors.
4. What are the health benefits of spinach soup?
Spinach soup is loaded with health benefits, including improved bone health (thanks to calcium), better vision (vitamin A), and reduced inflammation (antioxidants). It’s also a great way to support your immune system during colder months.
