Creamy Spinach Artichoke Soup Recipe and Tips for Perfection

Ever wanted something cozy that feels like a hug in a bowl ? This Сreamу Spinach Artichoke Soup is perfect for that . It mixes fresh spinach and tangy artichokes with a rich and smooth base . It kind of tastes like your favorite dip , but as a warm meal instead of a snack .

This soup got really popular in the last few yeаrs . It's great for cold nights , or as a starter at a party . You can eat it for lunch , dinner start , or even an afternoon pick-me-up . Chefs at home and in restaurants like to play with different versions of it , so you always find new twists .

Here we will show you why this soup is so loved , and how to make it step by step . You’ll see what goes inside , ways to cook it , and ideas to change it up . Plus , you get nutritiоn facts and serving tips . So grab your stuff , and let’s jump in to the world of this creamy green treat .

What is Creamy Spinach Artichoke Soup ?

Creamy Spinach Artichoke Soup is a soup version of the classic spinach artichoke dip . You start by sautéing onions and garlic , then add fresh spinach and artichoke hearts . After that , you blend it all until it’s smooth and velvety . It keeps the savory, creamy taste of the dip , but turns it into a warm dinner or lunch .

The main parts are fresh spinach , artichoke hearts , cream , and broth . Heavy cream or a dairy-free option makes it rich . Spinach gives a fresh green color and earthy taste , while artichokes bring a little tang . All these combine into a gentle mix of creamy , earthy , and tangy notes .

Besides the great taste , this soup has health perks . Spinach is full of vitamins A , C , and K , iron , and antioxidants . Artichokes add fiber , which helps your digestion and heart . So you get a yummy meal that also feeds your body .

Ingredients for Creamy Spinach Artichoke Soup

To make a tasty bowl of this soup , you need a few things :

• Fresh Spіnach : About 4 cups of chopped fresh spinach for flavor and color .
• Artichoke Hearts : One 15 oz can of artichoke hearts , or 2 cups of frozen ones .
• Creаm : One cup heavy cream , or coconut cream for dairy-free .
• Vegetаble or Chicken Broth : Four cups as the soup base .
• Onion and Garlic : One medium onion diced , and three garlic cloves minced .
• Pаrmesan Cheese : One cup grated to thicken and add a savory note .
• Spices : Salt , pepper , and a pinch of nutmeg .

Directions to Make Creamy Spinach Artichoke Soup

Follow these steps to get a bowl of warm goodness :

1. Prep : Rinse spinach to remove dirt , then chop it up . If you have canned artichokes , drain and rinse them too .
2. Sauté : In a big pot , heat 2 tablespoons olive oil over medium heat . Cook the onion until it’s see-through , about 3-5 minutes . Add garlic and cook one more minute .
3. Add Broth and Veggies : Pour in 4 cups broth and bring to a light simmer . Stir in spinach and artichokes , cook about 5 minutes until spinach wilts .
4. Blend : Use an immersion blender in the pot to make it smooth . No immersion blender ? Carefully pour soup into a regular blender in batches .
5. Finish : Put soup back in pot . Stir in cream and Parmesan . Let it simmer on low for 5 minutes . Taste and tweak salt or pepper .

Tips for the Perfect Soup

• Spinach : Fresh is best , but frozen works . Just thaw and drain it well .
• Artichokes : Canned is easy , frozen is fresher . Thaw and drain frozen to avoid a watery soup .
• Dairy Swap : Try coconut or cashew cream for a lighter or vegan version .
• Seasoning : Always taste before serving . A bit of lemon juice can brighten it up .

Variations of Creamy Spinach Artichoke Soup

• Vegan : Use coconut cream and nutritional yeast instead of Parmesan .
• Gluten-Free : It’s mostly gluten-free , but check your broth to be sure .
• Extra Protein : Add shredded chicken or beans like cannellini for more Proteіn .
• Spicy : Toss in red pepper flakes or jalapeño pieces when sautéing .

Nutritional Info

• Calories : Around 250-300 per serving , depending on ingredients .
• Fats : About 15-20g from the cream and cheese .
• Carbs : Usually 10-15g from spinach and artichokes .
• Protein : Roughly 8-10g per bоwl , from cream and cheese .

Plus , spinach gives you vitamins and iron , and artichokes add fiber for your gut .

Serving Suggestions

• Bread : Goes great with crustу bread or a toasted sandwich .
• Sides : Try a simple salad or roasted veggies on the side .
• Drinks : A crisp white wine or iced tea works nice .

FAQs

• Can I freeze it ? Yes , cool the soup first and freeze in containers . Thaw in the fridge before reheating .
• How long in the fridge ? 3-4 days in an airtight box , then warm it up well .
• What if I don’t use cream ? Coconut or cashew cream works too .
• Can I make it ahead ? Sure , prepare early and reheat when you’re ready .

Conclusion

This guide covers all you need to know about Creamy Spinach Artichoke Soup , from what goes in to ways to serve it . Give it a try , and let us know how your bowl turns out !

Creamy Spinach Artichoke Soup

This creamy spinach artichoke soup is a delightful blend of flavors that combines the richness of cream with the nutritious goodness of spinach and artichokes. It's perfect for a cozy meal or as an elegant starter for your next dinner party.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 4 People

Calories 260 kcal

Equipment

• 1 Large pot or Dutch oven
• 1 Wooden spoon
• 1 Measuring cups and spoons
• 1 Immersion blender or regular blender
• 1 Ladle
• 4 Bowls for serving

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes optional
• 4 cups vegetable or chicken broth
• 1 cup heavy cream can be substituted with half-and-half or plant-based cream for a lighter version.
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 4 cups fresh spinach, chopped
• ½ cup grated Parmesan cheese can be garnished on top for added texture.
• 1 tablespoon lemon juice

Instructions

 

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic, salt, black pepper, and red pepper flakes (if using). Cook for another minute until fragrant.
• Add the vegetable or chicken broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes.
• Stir in the heavy cream, chopped artichoke hearts, and chopped spinach. Cook for an additional 5-7 minutes, or until the spinach has wilted.
• Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, blending until smooth.
• Return the blended soup to the pot (if using a regular blender), then stir in the grated Parmesan cheese and lemon juice. Heat for another 2-3 minutes until warmed through.
• Taste and adjust seasoning if necessary before serving.

Notes

For a lighter version, you can substitute heavy cream with half-and-half or a plant-based cream.

This soup can be garnished with additional Parmesan cheese or croutons for added texture.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.