Creamy Spinach and Artichoke Soup

Okay, this soup is unreal. Creamy Spinach and Artichoke Soup tastes just like the dip—but in a bowl. And yep, it’s just as cozy as it sounds.

We made it for lunch, and it totally hit the spot. It’s rich, cheesy, and packed with veggies. Even the picky eaters were happy.

It’s super simple, too. Just a few steps, and boom—comfort food done right. Perfect with crusty bread on the side.

So let’s make a pot together. You’re gonna love how creamy and dreamy this one is.

Why You’ll Love This Recipe

• Tastes Like Spinach and Artichoke Dip in Soup Form! If you adore the creamy, cheesy goodness of spinach artichoke dip, this soup is a dream come true.
• Super Easy to Make: You’ll only need a handful of pantry-friendly ingredients, and it all comes together in just one pot.
• Naturally Low-Carb & Gluten-Free: This soup is thick and creamy without the need for flour or thickeners, making it a great low-carb option.
• Customizable: Add protein like shredded chicken, swap the heavy cream for coconut milk for a dairy-free version, or spice it up with red pepper flakes.

Required Kitchen Tools

Before we dive into the recipe, here are the essential tools you’ll need:

✔️ Large Pot or Dutch Oven – for cooking the soup evenly.
✔️ Wooden Spoon or Spatula – to stir and prevent burning.
✔️ Blender or Immersion Blender – to achieve a smooth, creamy consistency.
✔️ Measuring Cups and Spoons – for precise ingredient portions.

Ingredients

Here’s what you’ll need to bring this comforting soup to life:

• Olive Oil: Used to sauté the onions and garlic, adding richness and depth of flavor.
• Small Onion, Diced: Provides a sweet, aromatic base.
• Garlic Cloves, Minced: Enhances the overall taste with a savory, slightly nutty flavor.
• Fresh Spinach, Chopped: The star of the dish, packed with vitamins and a bright green color.
• Artichoke Hearts, Drained and Chopped: Adds a slightly tangy bite and a tender texture.
• Chicken or Vegetable Broth: Creates a flavorful base and enhances the soup’s richness.
• Heavy Cream: Gives the soup a luxurious, creamy texture.
• Shredded Parmesan Cheese: Melts into the soup for a cheesy, umami depth.
• Salt and Pepper to Taste: Essential for bringing out all the flavors.
• Red Pepper Flakes (Optional): For a hint of heat, if desired.

Variations for Creamy Spinach and Artichoke Soup

• Make it Dairy-Free: Substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan.
• Add Protein: Stir in shredded rotisserie chicken or cooked Italian sausage for a heartier meal.
• Make it Extra Cheesy: Add mozzarella or cream cheese for even more creaminess.
• Turn it into a Dip: Reduce the broth slightly, and serve it with toasted bread or tortilla chips.

Step-by-Step Instructions

1. Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent (about 3-4 minutes). Stir in the minced garlic and cook for another 30 seconds until fragrant.

2. Add the Spinach and Artichokes

Toss in the chopped spinach and drained artichoke hearts. Stir everything together and cook until the spinach is wilted (about 2 minutes).

3. Pour in the Broth

Add the chicken or vegetable broth to the pot. Stir well, making sure to scrape up any bits stuck to the bottom. Bring to a gentle simmer.

4. Blend the Soup

Once the broth is simmering, it’s time to create that ultra-creamy texture. You can use an immersion blender directly in the pot to blend the soup until smooth, or you can transfer the soup in batches to a regular blender. Blend until smooth and creamy, but feel free to leave some small chunks of artichoke and spinach for texture.

Pro Tip: If you’re using a regular blender, make sure to let the soup cool slightly before blending to avoid splattering. You can also blend half of the soup if you want to leave some texture.

5. Stir in the Cream and Parmesan

Once blended, return the soup to low heat and stir in the heavy cream and shredded Parmesan cheese. The cream will add that luxurious, velvety richness to the soup, while the Parmesan will melt in, adding savory depth. Stir until the cheese is fully melted and the soup becomes thick and creamy.

6. Season to Taste

Taste your soup and adjust the seasoning with salt, pepper, and red pepper flakes if you like a little heat. This is the time to get the flavors just right, so feel free to add more cheese, salt, or pepper according to your preferences.

7. Simmer for Additional Flavor

Let the soup simmer on low for another 5-10 minutes to let all the flavors marry together and the soup thicken up a bit more. If you find the soup too thick, you can add a splash more of broth or water to thin it out to your desired consistency.

How to Serve Creamy Spinach and Artichoke Soup

This soup is perfect on its own, but there are plenty of ways to serve it up! Here are a few ideas to elevate your meal:

• With Crusty Bread: A warm loaf of sourdough or French bread is perfect for dipping into the creamy soup. You can also try garlic bread for an extra savory treat!
• With a Side Salad: Pair the soup with a light, fresh salad such as a Caesar salad, mixed greens, or Greek salad for a well-rounded meal.
• As a Starter: Serve it as an appetizer before a heavier main course, like grilled chicken or pasta.
• With Parmesan Crisps: For a fun and crispy side, bake Parmesan cheese crisps in the oven to add some crunch to your creamy bowl.

Storing and Reheating Creamy Spinach and Artichoke Soup

• Storing Leftovers: This soup can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to let it cool completely before refrigerating.
• Freezing: You can freeze this soup for up to 3 months. Let the soup cool completely, then transfer it to a freezer-safe container or zip-top bag. When you’re ready to eat, thaw the soup overnight in the fridge and reheat it on the stove. You may need to add a little extra broth or cream to get the right consistency.
• Reheating: To reheat, simply warm the soup in a pot over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or water to loosen it up.

Creamy Spinach and Artichoke Soup Variations

This soup is incredibly versatile! Here are some ideas to help you customize it based on your preferences or what you have on hand:

• Make it Dairy-Free: As mentioned, you can swap out the heavy cream with coconut milk or cashew cream. Use nutritional yeast in place of the Parmesan cheese to keep it dairy-free but still rich and cheesy.
• Add Protein: If you want to make this soup a heartier meal, consider adding shredded chicken, grilled shrimp, or even crumbled sausage. This will add protein and make the soup even more filling.
• Add Veggies: Throw in some extra veggies like zucchini, carrots, or broccoli for added texture and flavor. You can even blend some cauliflower for a creamy base without using cream.
• Make it Spicy: For some extra heat, add fresh chopped jalapeños or cayenne pepper. If you love a kick, increase the amount of red pepper flakes or stir in a small amount of chipotle chili powder.

Nutritional Information (Per Serving)

Here’s a general idea of the nutrition per serving of this creamy soup. This is just an estimate based on the ingredients used, so be sure to adjust according to your specific ingredients.

Nutrient	Amount per Serving
Calories	330
Protein	7g
Carbs	10g
Fiber	2g
Fat	29g
Saturated Fat	15g
Sodium	640mg
Calcium	225mg

Tips and Tricks

• Blend to Your Liking: You can blend the soup until it’s completely smooth or leave it a little chunky for added texture.
• Make it Lighter: For a lighter version, swap the heavy cream with half-and-half or milk.
• For a Hearty Meal: Add cooked shredded chicken or crumbled sausage to the soup for added protein and flavor.
• Freezing Tips: This soup freezes well for up to 3 months. Just store in an airtight container and reheat when you’re ready to enjoy!

Creamy Spinach and Artichoke Soup FAQs

Can I make this soup ahead of time?

Yes! You can prepare the soup and store it in the refrigerator for up to 4 days. Just reheat it over low heat, adding a little more broth or cream if needed to bring it back to the right consistency.

Can I make this soup dairy-free?

Absolutely! Use coconut milk or cashew cream in place of the heavy cream, and swap the Parmesan with nutritional yeast for a dairy-free option.

How can I thicken this soup if it’s too thin?

If your soup is too thin, simply simmer it for a little longer to allow it to reduce and thicken. You can also blend in a small amount of cooked cauliflower or potato for extra thickness.

Conclusion

There’s no better way to enjoy the creamy, cheesy, and savory flavors of spinach and artichokes than in this Creamy Spinach and Artichoke Soup. Whether you’re looking for a comforting meal on a chilly night or an appetizer to wow your guests, this recipe is sure to impress. With simple ingredients, easy instructions, and plenty of opportunities to customize, this soup will quickly become a favorite in your recipe collection.

So, what are you waiting for? Grab your ingredients, make this delightful soup, and enjoy the creamy goodness!