Creamy Spinach and Artichoke Soup
There’s something magical about a warm, creamy soup that feels like a hug from the inside out.
This Creamy Spinach and Artichoke Soup is my go-to when I want something quick, comforting, and packed with flavor.
It’s like your favorite spinach and artichoke dip transformed into a cozy soup—perfect for busy weeknights or lazy weekends.
Plus, it’s so easy to make, you’ll wonder why you haven’t been whipping this up all along!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Sauté the Aromatics
Start by heating a bit of olive oil or butter in a large pot. Toss in diced onions and minced garlic, and let them sizzle until they’re soft and fragrant. This is where the flavor foundation begins!
2. Add the Veggies and Broth
Throw in the chopped artichoke hearts and fresh spinach. Stir everything together until the spinach wilts slightly. Then, pour in the vegetable or chicken broth, and let it simmer gently.
3. Blend Until Smooth
Once the veggies are tender, use an immersion blender to puree the soup until it’s silky smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
4. Make It Creamy
Stir in the heavy cream (or a dairy-free alternative if you prefer) and grated Parmesan cheese. Let the soup simmer for a few more minutes until it’s rich and velvety.
5. Season and Serve
Taste and adjust the seasoning with salt, pepper, and a pinch of red pepper flakes for a little kick. Ladle the soup into bowls, and top with extra Parmesan, a drizzle of olive oil, or a sprinkle of fresh herbs.
Pro Tips
- Use frozen spinach if fresh isn’t available—it works just as well and saves prep time.
- For a lighter version, swap heavy cream for half-and-half or coconut milk.
- Add a squeeze of lemon juice at the end for a bright, tangy finish.
- Double the recipe and freeze leftovers for a quick meal later.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop.
- Reheating: Warm gently on the stovetop, adding a splash of broth or cream if the soup thickens too much.
Creamy Spinach and Artichoke Soup
Description
This easy, creamy soup combines tender spinach, artichoke hearts, and a rich, cheesy broth for a comforting meal that’s ready in under 30 minutes. Perfect for busy nights or when you need a little extra warmth!
Ingredients
Instructions
Sauté the Aromatics:
Heat olive oil or butter in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
Add the Veggies and Broth:
Stir in the chopped artichoke hearts and fresh spinach. Cook until the spinach wilts, about 2 minutes. Pour in the broth and bring to a gentle simmer.
Blend Until Smooth:
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
Make It Creamy:
Stir in the heavy cream and Parmesan cheese. Simmer for 5 minutes, stirring occasionally, until the soup is thick and velvety.
Season and Serve:
Taste and season with salt, pepper, and red pepper flakes (if using). Ladle into bowls and garnish with extra Parmesan, fresh herbs, or a drizzle of olive oil.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a vegan version, use coconut milk and skip the Parmesan or use a plant-based alternative.
- If the soup is too thick, thin it with a little extra broth or cream.
- Serve with crusty bread or a side salad for a complete meal.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
