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!
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.
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!
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.
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.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
Stir in the heavy cream and Parmesan cheese. Simmer for 5 minutes, stirring occasionally, until the soup is thick and velvety.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.