This Creamy Spinach and Artichoke Soup is a bowl of pure comfort. Imagine the flavors of your favorite spinach and artichoke dip—transformed into a rich, satisfying soup! It’s perfect for cozy evenings, gathering around with loved ones, or treating yourself to a bit of indulgence. Made with simple, hearty ingredients, this soup comes together easily and brings warmth and joy to every spoonful. If you’re a fan of creamy, cheesy dishes, this one will hit all the right notes.
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Why You’ll Love This Recipe
- Incredible Flavor: The combination of earthy spinach, tangy artichokes, and creamy cheeses makes this soup irresistible.
- Comforting and Satisfying: Perfect for chilly days or anytime you’re craving something warm and indulgent.
- Easy to Make: With simple steps and minimal ingredients, this soup is quick to prepare and rewarding to serve.
- Versatile: Ideal for a light meal or a starter, and pairs beautifully with crusty bread or a fresh salad.
What Does Creamy Spinach and Artichoke Soup Taste Like?
This soup is velvety smooth, with a perfect blend of creaminess from the heavy cream and cream cheese, and the unique flavors of spinach and artichokes. Parmesan adds a salty, nutty kick, while garlic and onion infuse the broth with warmth. Each spoonful feels indulgent yet balanced, and the optional red pepper flakes add just the right hint of spice for depth.
Ingredients
- 2 tbsp unsalted butter (30g)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can artichoke hearts (14 oz or 400g), drained and chopped
- 3 cups fresh spinach, roughly chopped (90g)
- 3 tbsp all-purpose flour (24g)
- 4 cups vegetable or chicken broth (950ml)
- 1 cup heavy cream (240ml)
- 1/2 cup cream cheese, softened (115g)
- 1/2 cup grated Parmesan cheese (50g)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon for stirring
- Ladle for serving
- Measuring cups and spoons
Ingredient Swaps & Additions
- Broth Options: For a richer taste, use chicken broth; for a lighter, vegetarian version, opt for vegetable broth.
- Dairy-Free: Substitute heavy cream with coconut milk and cream cheese with a vegan alternative.
- Extra Veggies: Add in mushrooms, kale, or even diced potatoes for more variety.
- Protein Boost: Stir in cooked chicken or chickpeas for added protein.
How to Make Creamy Spinach and Artichoke Soup
Step 1: Sauté the Vegetables
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes. Add the chopped artichoke hearts and cook for an additional 2 minutes, stirring to blend the flavors.
Step 2: Add the Spinach
Add the chopped spinach to the pot and cook until it wilts, about 2-3 minutes. Stir well to incorporate with the other vegetables.
Step 3: Make the Roux
Sprinkle the flour over the vegetables and stir to combine. Cook for about 2 minutes, stirring frequently to remove the raw flour taste and help thicken the soup.
Step 4: Add Broth and Cream
Gradually pour in the broth, stirring continuously. Add the heavy cream and bring the soup to a gentle simmer. Let it cook for 10-12 minutes, stirring occasionally, until it begins to thicken slightly.
Step 5: Finish with Cheese
Stir in the softened cream cheese and grated Parmesan, allowing them to melt fully into the soup. Season with salt, black pepper, and optional red pepper flakes. Mix until everything is smooth and creamy.
Step 6: Serve and Enjoy!
Ladle the soup into bowls and enjoy it with crusty bread or crackers on the side for dipping. You’ll love every creamy, savory bite!
Perfect Pairings
Serve this rich and creamy soup with:
- Crusty Bread: Ideal for soaking up every last drop.
- Simple Green Salad: The fresh crunch balances the creamy soup beautifully.
- Garlic Breadsticks: For even more of that garlic flavor!
Tips for Making Creamy Spinach and Artichoke Soup
- Prep Ingredients First: Prepping everything in advance helps you keep a steady flow while cooking.
- Room-Temperature Cream Cheese: Softened cream cheese will blend more easily, making the soup ultra-smooth.
- Simmer, Don’t Boil: To avoid separating the cream, maintain a gentle simmer rather than a rolling boil.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat Gently: Warm over low heat on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture.
- Freeze: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, just be sure to thaw and drain it well before adding to the soup to avoid excess water.
How can I make this soup healthier?
Use light cream and reduced-fat cream cheese, or swap heavy cream with milk (though it will be a bit less creamy).
Is this soup gluten-free?
To make it gluten-free, replace the all-purpose flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.
Conclusion
This Creamy Spinach and Artichoke Soup is a comforting, creamy delight that’s sure to become a family favorite. With its rich flavors and simple ingredients, it’s a perfect addition to your fall and winter meal rotation. Whether you’re a fan of spinach and artichoke dip or simply looking for a new cozy soup to enjoy, this recipe is bound to impress!
Looking for more cozy soup ideas? Try these next:
- Creamy Tomato Basil Soup
- Roasted Butternut Squash Soup
- Cheesy Cauliflower Soup
Did You Try This Recipe?
If you gave this recipe a go, please leave a review! I’d love to see your creations—tag me on Pinterest and share your photos.
Nutritional Information (per serving)
- Calories: ~320 kcal
- Protein: 9g
- Carbohydrates: 10g
- Fat: 29g
Creamy Spinach and Artichoke Soup Recipe
This Creamy Spinach and Artichoke Soup is a bowl of pure comfort. Imagine the flavors of your favorite spinach and artichoke dip—transformed into a rich, satisfying soup! It’s perfect for cozy evenings, gathering around with loved ones, or treating yourself to a bit of indulgence. Made with simple, hearty ingredients, this soup comes together easily and brings warmth and joy to every spoonful. If you’re a fan of creamy, cheesy dishes, this one will hit all the right notes.
Ingredients
- 2 tbsp unsalted butter (30g)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can artichoke hearts (14 oz or 400g), drained and chopped
- 3 cups fresh spinach, roughly chopped (90g)
- 3 tbsp all-purpose flour (24g)
- 4 cups vegetable or chicken broth (950ml)
- 1 cup heavy cream (240ml)
- 1/2 cup cream cheese, softened (115g)
- 1/2 cup grated Parmesan cheese (50g)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon for stirring
- Ladle for serving
- Measuring cups and spoons
Instructions
Step 1: Sauté the Vegetables
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes. Add the chopped artichoke hearts and cook for an additional 2 minutes, stirring to blend the flavors.
Step 2: Add the Spinach
Add the chopped spinach to the pot and cook until it wilts, about 2-3 minutes. Stir well to incorporate with the other vegetables.
Step 3: Make the Roux
Sprinkle the flour over the vegetables and stir to combine. Cook for about 2 minutes, stirring frequently to remove the raw flour taste and help thicken the soup.
Step 4: Add Broth and Cream
Gradually pour in the broth, stirring continuously. Add the heavy cream and bring the soup to a gentle simmer. Let it cook for 10-12 minutes, stirring occasionally, until it begins to thicken slightly.
Step 5: Finish with Cheese
Stir in the softened cream cheese and grated Parmesan, allowing them to melt fully into the soup. Season with salt, black pepper, and optional red pepper flakes. Mix until everything is smooth and creamy.
Step 6: Serve and Enjoy!
Ladle the soup into bowls and enjoy it with crusty bread or crackers on the side for dipping. You’ll love every creamy, savory bite!
