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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.