This Creamy Spinach and Artichoke Soup is about to become your new go-to comfort-in-a-bowl meal. It’s luxuriously rich, packed with vibrant green spinach and tender artichoke hearts, and you won’t believe how quickly it comes together! With its velvety texture and savory depth, it has all the cozy flavor of the classic dip but transformed into a soul-warming soup that’s both wholesome and totally crave-worthy.
Ingredients You’ll Need
Gathering ingredients for Creamy Spinach and Artichoke Soup is refreshingly simple. Each one plays a purposeful role, layering flavor, lending creaminess, or adding a fresh pop of green color that turns this easy soup into a standout dish.
- Olive oil: Adds a fruity, rich undertone and helps soften the aromatics at the start.
- Butter: Brings a luscious, silky finish to the base while enhancing every bite with classic flavor.
- Yellow onion: Provides sweet, savory background flavor and depth to the soup.
- Garlic: Lends warm, aromatic notes that permeate every spoonful.
- Artichoke hearts: The star ingredient, lending a tender bite and subtle earthiness that makes this soup unique.
- Fresh spinach: Adds vibrant color, nutrients, and a fresh, slightly grassy flavor that brightens up the richness.
- Crushed red pepper flakes (optional): For a gentle kick of heat—you can skip it if you’re not a fan of spice!
- Vegetable or chicken broth: Serves as a flavorful foundation, tying together all the other components.
- Heavy cream: Delivers classic creaminess without weighing the soup down.
- Cream cheese: Melts into silky smoothness, infusing tang and body into the broth.
- Parmesan cheese: Adds savory, salty depth and helps thicken the soup slightly.
- Salt and black pepper: Essential for balancing flavors to perfection.
How to Make Creamy Spinach and Artichoke Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter together in a large pot over medium heat. When the butter starts to foam, add the diced onion and let it sauté for about 4 to 5 minutes. You’re looking for the onion to turn soft and translucent—that’s when those sweet, savory flavors start building. Next, stir in the garlic and let it cook just until fragrant, about a minute. Don’t rush this foundation step, as it sets the stage for everything else!
Step 2: Add Spinach and Artichokes
Now, toss in the chopped artichoke hearts and the spinach. Use fresh spinach if you can—it wilts beautifully and turns a deep, vibrant green within 2 to 3 minutes. If you’re using the crushed red pepper flakes, sprinkle them in now for just a whisper of heat. Stir everything together and watch the greens shrink, with all those flavors melting into one another.
Step 3: Simmer the Soup
Pour in your vegetable or chicken broth, scraping up any delicious brown bits from the bottom as you go. Bring the pot to a gentle simmer, letting the flavors mingle. This is where Creamy Spinach and Artichoke Soup starts to develop its signature body and taste. Give it about 3-5 minutes to come together over low heat.
Step 4: Make It Creamy
Drop in the cubed cream cheese and stir continuously until it’s completely melted and the soup has become silky smooth. The cream cheese is your secret weapon here, giving the soup irresistible tang and a dreamy, velvety consistency. After it’s melted, pour in the heavy cream and scatter in the Parmesan cheese. Continue to simmer on low, stirring occasionally, for 5 to 10 minutes until the soup thickens up to your liking.
Step 5: Final Seasoning
Now’s the time to taste and add salt and pepper to suit your palate. If you want extra richness, toss in another sprinkle of Parmesan or even a swirl more heavy cream. For a thicker texture, you can blend half the soup with an immersion blender, then stir it back in—this gives you a delightfully creamy body while leaving some bites intact for texture. Serve piping hot and enjoy!
How to Serve Creamy Spinach and Artichoke Soup
Garnishes
The toppings make all the difference! A generous shower of freshly grated Parmesan, a twirl of heavy cream for a lovely finish, or a crack of black pepper right before serving can elevate every bowl. For a bit of color and freshness, scatter a few spinach leaves or finely chopped chives over the top.
Side Dishes
This soup loves company. Serve Creamy Spinach and Artichoke Soup alongside crusty bread (think: baguette or sourdough) to soak up every drop. It also pairs wonderfully with a crisp green salad tossed in a lemony vinaigrette, or even a simple grilled cheese for the ultimate comfort meal.
Creative Ways to Present
Why not ladle the soup into small cups for a cozy appetizer at your next dinner party? Or, serve it in bread bowls for a fun, edible twist that guests will rave about. Swirl in some pesto or a drizzle of chili oil just before serving for a pop of color and flavor flair.
Make Ahead and Storage
Storing Leftovers
If you have any Creamy Spinach and Artichoke Soup left, simply transfer it to an airtight container and refrigerate. It keeps beautifully for up to 3 days, and the flavors actually deepen, making leftovers even more irresistible.
Freezing
This soup is freezer-friendly! Let it cool completely, then pour into freezer-safe containers, leaving a bit of space for expansion. Freeze for up to 2 months. For best results, thaw it in the fridge overnight before reheating, as this helps preserve the creamy texture.
Reheating
To reheat, warm the soup gently in a saucepan over low heat, stirring often so it stays smooth and creamy. If it’s a tad thicker after chilling or freezing, add a splash of broth or cream to loosen it up, and taste for seasoning before serving.
FAQs
Can I make Creamy Spinach and Artichoke Soup vegan?
Absolutely! Swap the butter with plant-based margarine, use non-dairy cream cheese and heavy cream alternatives, and stick with vegetable broth. Nutritional yeast can also replace Parmesan for that savory kick.
Can I use frozen spinach instead of fresh?
Yes! Just thaw the frozen spinach and squeeze out as much excess water as you can before adding it to the soup. It will blend seamlessly and still give you that lovely green color and flavor.
What’s the best way to blend the soup for extra creaminess?
An immersion blender is your best friend for this job. If you want it extra smooth, blend half or all of the soup directly in the pot. Alternatively, use a regular blender in batches—just be careful with hot liquids!
Can I add extra vegetables or protein?
Definitely. Try stirring in cooked shredded chicken, white beans, or even small diced potatoes for a heartier version of Creamy Spinach and Artichoke Soup. You can also toss in extra greens, like kale, if you’re in the mood.
How do I prevent the soup from curdling?
Always keep the soup at a gentle simmer when adding dairy, and avoid boiling once the cream and cheeses are in. Stirring constantly and keeping the heat low will help ensure a luxuriously creamy result every time.
Final Thoughts
If you’re ready for the coziest meal you’ve had all season, it’s time to cook up Creamy Spinach and Artichoke Soup. Trust me, from first taste to last slurp, this velvety, flavor-packed soup will steal your heart and surely earn a regular place at your table. Grab your spoon and dig in!
Print
Creamy Spinach and Artichoke Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this Spinach and Artichoke Soup, a comforting and flavorful dish that’s perfect for any day of the week.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 cups fresh spinach, roughly chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 4 oz cream cheese, cubed
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil and butter: In a large pot over medium heat, add olive oil and butter. Sauté diced onion until soft, about 4-5 minutes. Add garlic and cook for 1 more minute.
- Add vegetables: Stir in artichoke hearts and spinach, cooking until spinach wilts, approximately 2-3 minutes. Season with red pepper flakes if desired.
- Simmer: Pour in broth and bring to a simmer. Add cream cheese, stirring until melted. Reduce heat and mix in heavy cream and Parmesan cheese. Simmer for 5-10 minutes until slightly thickened.
- Season and serve: Season with salt and pepper. Serve hot, garnished with additional Parmesan or cream if desired.
Notes
- For a thicker consistency, blend half the soup before adding cream. Add chicken or white beans for protein. Substitute frozen spinach if fresh is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg
