If you’re looking to wrap yourself in the culinary equivalent of a cozy, comforting hug, Creamy Spinach and Artichoke Soup is exactly what you need. Imagine all the flavors you love from that classic party dip—tender spinach, tangy artichokes, and a dreamy, velvety base—transformed into a soul-soothing soup. This recipe comes together in under 40 minutes, making it perfect for weeknights, yet it feels indulgent enough for a special occasion. With its lush green color and irresistible cheesy aroma, Creamy Spinach and Artichoke Soup will have everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Creamy Spinach and Artichoke Soup is in its simplicity—each ingredient plays a deliciously important role. From the savory onions to the creamy cheeses, every element brings depth, color, or richness, creating a soup that’s both familiar and extraordinary.
- Olive oil: Adds a subtle fruity richness and helps soften the aromatics.
- Yellow onion: Gives the soup a sweet, mellow base flavor that plays well with the other ingredients.
- Garlic cloves: Infuses the soup with irresistible aromatic notes—don’t skimp!
- Canned artichoke hearts: Tangy, tender artichokes are the star ingredient and provide lovely texture.
- Fresh spinach: Offers vibrant color and a boost of nutrients, rounding out the soup beautifully.
- Dried thyme: Adds a hint of earthy, herbal flavor that complements the vegetables.
- Crushed red pepper flakes: Optional, but a little heat brings out the soup’s savory depth.
- Low-sodium broth: Vegetable or chicken broth forms the flavorful liquid base—choose your favorite!
- Heavy cream: The key to that ultra-creamy, luxurious mouthfeel.
- Cream cheese: Melts into the soup for next-level silkiness and a gentle tang.
- Grated Parmesan cheese: Adds nutty, salty depth and a finishing touch of decadence.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
How to Make Creamy Spinach and Artichoke Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add your diced onion and let it cook for about 3–4 minutes, stirring occasionally, until it turns soft and translucent. This step lays the groundwork for all the flavors to come, so take your time and let those onions gently sweat it out.
Step 2: Add Garlic and Herbs
Next, toss in the minced garlic, dried thyme, and, if you like a little kick, the crushed red pepper flakes. Let everything sizzle together for about 30 seconds. You want the garlic fragrant but not browned, to keep its flavor sweet and mellow.
Step 3: Incorporate the Artichokes
Add the chopped artichoke hearts to the pot. Sauté them for 2–3 minutes, stirring now and then. The artichokes will start to soak up those delicious aromatics, becoming even more flavorful and tender.
Step 4: Pour in Broth and Simmer
Pour in your vegetable or chicken broth, scraping any tasty bits off the bottom of the pot. Bring the mixture to a gentle boil. Once it’s bubbling, add the chopped spinach, reduce the heat, and let everything simmer for 5–6 minutes. The spinach will wilt down, turning the soup a beautiful green.
Step 5: Make It Creamy
Lower the heat to a gentle simmer. Stir in the softened cream cheese and heavy cream. Whisk until the cream cheese melts completely and everything comes together into a luxuriously creamy soup. This is when Creamy Spinach and Artichoke Soup starts to earn its name!
Step 6: Add Cheese and Blend
Stir in the grated Parmesan cheese and keep whisking until the soup is smooth and silky. Now, for the grand finale: use an immersion blender right in the pot to blend the soup to your desired consistency. Prefer it a bit chunky? Blend just half. Want it extra smooth? Go all the way. You can also use a regular blender—just be careful with hot liquids!
Step 7: Taste and Season
Give your soup a final taste and season with salt and black pepper as needed. Ladle it into bowls, and get ready for the ultimate comfort food experience!
How to Serve Creamy Spinach and Artichoke Soup
Garnishes
A sprinkle of extra Parmesan cheese is a simple but fabulous finishing touch for Creamy Spinach and Artichoke Soup. Try a drizzle of fruity olive oil or a dash of crushed red pepper flakes for extra flair. If you want to get fancy, a few toasted pine nuts or a handful of buttery croutons add delicious crunch and visual appeal.
Side Dishes
This soup is a star on its own, but pairing it with warm, crusty bread or a golden, gooey grilled cheese takes it over the top. A crisp green salad with a tangy vinaigrette is a lovely, fresh contrast to the soup’s creamy richness. You could also serve it alongside roasted veggies or a simple sandwich for a satisfying lunch or dinner.
Creative Ways to Present
If you’re entertaining, serve Creamy Spinach and Artichoke Soup in small mugs or shot glasses as an elegant appetizer. For a cozy family meal, ladle it into rustic bowls and pile on the garnishes. You can even use hollowed-out bread bowls for a fun, edible twist—everyone loves tearing off pieces of bread as they enjoy their soup!
Make Ahead and Storage
Storing Leftovers
Let your Creamy Spinach and Artichoke Soup cool to room temperature before transferring it to an airtight container. It will keep happily in the fridge for up to 3 days. The flavors actually deepen a little overnight, making leftovers something to look forward to!
Freezing
If you’d like to freeze a batch, allow the soup to cool completely first. Pour it into freezer-safe containers, leaving some space for expansion. Cream-based soups can sometimes separate when frozen, but a good stir during reheating will usually bring everything back together. For best results, enjoy within two months.
Reheating
To reheat, simply pour the soup into a saucepan and warm over low to medium heat, stirring frequently. If the texture seems a bit thick, add a splash of broth or milk to loosen it up. Avoid bringing it to a hard boil, as that can cause the cream to split.
FAQs
Can I make Creamy Spinach and Artichoke Soup dairy-free?
Absolutely! Swap in your favorite plant-based cream cheese, non-dairy milk or cream (like coconut or cashew), and vegan Parmesan. The soup will still be velvety and full of flavor.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works beautifully. Just be sure to thaw it first and squeeze out as much excess moisture as you can, so your soup doesn’t get watery.
What’s the best way to blend the soup?
An immersion blender is the easiest option for a smooth soup right in the pot. For a chunkier texture, blend just half of the soup. If you use a standard blender, do it in batches and be careful with the hot liquid—vent the lid and cover with a towel.
How can I add protein to this soup?
Try stirring in cooked shredded chicken, white beans, or even some cooked quinoa for extra protein. Each option blends in seamlessly with the creamy flavors.
What if I want a lighter version?
For a lighter spin on Creamy Spinach and Artichoke Soup, use half-and-half instead of heavy cream, and light cream cheese. You’ll still get a satisfying texture with fewer calories.
Final Thoughts
There’s just something magical about a bowl of Creamy Spinach and Artichoke Soup—it’s wholesome, comforting, and a guaranteed crowd-pleaser. I hope you give this recipe a try and share its creamy, cheesy goodness with the people you love!
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Creamy Spinach and Artichoke Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This creamy spinach and artichoke soup combines tender artichoke hearts and fresh spinach in a rich, velvety base made with cream cheese, heavy cream, and Parmesan. Perfect as a comforting appetizer or light meal, this American vegetarian and gluten-free soup is easy to prepare on the stovetop and offers a deliciously smooth texture with a hint of herbs and subtle spice.
Ingredients
Vegetables & Herbs
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained and roughly chopped
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
Liquids & Dairy
- 2 tablespoons olive oil
- 4 cups low-sodium vegetable or chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent, stirring occasionally to prevent browning.
- Add Garlic and Spices: Stir in minced garlic, dried thyme, and crushed red pepper flakes if using. Cook for an additional 30 seconds until fragrant, making sure not to burn the garlic.
- Cook Artichokes: Add the chopped artichoke hearts to the pot and cook for 2–3 minutes, stirring occasionally to combine the flavors.
- Simmer with Broth: Pour in the low-sodium vegetable or chicken broth and bring the mixture to a gentle boil.
- Add Spinach and Simmer: Stir in the chopped fresh spinach and let the soup simmer for 5–6 minutes until the spinach wilts and softens.
- Incorporate Cream and Cheese: Reduce the heat to low. Add the softened cream cheese and heavy cream, whisking continuously until the cream cheese is fully melted and incorporated.
- Add Parmesan and Blend: Stir in the grated Parmesan cheese until smooth. Use an immersion blender to blend the soup to your desired consistency, or transfer half of the soup to a blender for a partly smooth texture.
- Season and Serve: Taste the soup and season with salt and black pepper as needed. Serve warm, optionally garnished with extra Parmesan cheese or a drizzle of olive oil.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Frozen spinach can be used if fresh is unavailable; thaw and squeeze out excess moisture before adding.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich for a hearty meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 75 mg
