If you love the classic combination of spinach and artichoke in a cheesy dip, you’re going to absolutely love this Creamy Spinach and Artichoke Soup. It takes all the rich, comforting flavors of your favorite appetizer and turns it into a velvety, creamy soup that’s perfect for cozy nights or a special dinner.
What makes this soup so special is its creamy base, loaded with spinach and artichokes, and a blend of cheeses that make each spoonful indulgent. Creamy Spinach and Artichoke Soup is an easy, comforting way to enjoy this timeless flavor combination in soup form.
Resume of the Recipe
This Creamy Spinach and Artichoke Soup features tender artichokes, fresh spinach, and a cheesy, creamy broth that comes together quickly. Ready in just about 30 minutes, this soup is the perfect comfort food for a light dinner or served as an appetizer.
With simple ingredients and easy prep, this soup will warm you up on any chilly day and leave you craving more. Let’s dive into this delightful recipe!
Exciting Story:
The first time I made Creamy Spinach and Artichoke Soup, it was a cold afternoon, and I was craving something comforting but with a bit of a twist. I’d been making spinach and artichoke dip for years, and it occurred to me that the rich, creamy flavors of the dip would make an amazing soup. I added a few ingredients and let it simmer, and the smell filling the kitchen was divine.
The first bite was exactly what I had imagined—creamy, cheesy, and comforting, with the perfect balance of spinach and artichokes. This Creamy Spinach and Artichoke Soup has since become one of my favorite go-to soups, and it’s always a hit at family gatherings.
Why This Creamy Spinach and Artichoke Soup?
- Rich and Creamy: The creamy broth, spinach, and artichokes come together for a decadent soup that’s full of flavor.
- Quick and Easy: With just 30 minutes of cooking time, this soup is perfect for busy evenings or when you’re craving something indulgent in a hurry.
- Comforting: The cheesy, velvety texture of this soup makes it the ultimate comfort food for chilly nights.
How to Make Creamy Spinach and Artichoke Soup
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Artichokes and Broth: Stir in the chopped artichokes and chicken broth. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to blend.
- Add the Cream and Cheese: Reduce the heat to low and stir in the heavy cream, milk, and softened cream cheese. Stir until the cream cheese is fully melted and the soup becomes creamy and smooth.
- Add the Spinach and Cheeses: Stir in the chopped spinach, Parmesan, and mozzarella cheese. Continue to cook for 5-7 minutes, or until the spinach is wilted and the cheese is fully melted. If the soup is too thick, add a little extra broth to reach your desired consistency.
- Season the Soup: Taste and season with salt, pepper, and red pepper flakes (if using). Stir to combine.
- Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with some crusty bread or a side salad for a complete meal.
Tips
- Use Fresh Spinach: Fresh spinach works best in this soup, as it wilts nicely and adds a fresh flavor. If you use frozen spinach, make sure to thaw and drain it before adding to the soup.
- Blend for a Smooth Soup: For a smoother texture, you can blend the soup with an immersion blender before adding the spinach and cheese.
Substitutions and Variations
- Different Cheese: If you don’t have Parmesan or mozzarella, you can use other cheeses like gouda or cheddar for a different flavor profile.
- Add Protein: For added protein, you can stir in some cooked chicken or shrimp toward the end of cooking.
- Spicy Version: Add more red pepper flakes or some diced jalapeños to give the soup an extra kick.
Make a Healthier Version
- Use low-fat cream cheese and half-and-half instead of heavy cream for a lighter version.
- Add more vegetables like carrots or zucchini to increase the soup’s fiber and nutrition.
Closing
And there you have it! This Creamy Spinach and Artichoke Soup is a creamy, comforting, and flavorful dish that’s perfect for any occasion. The rich, cheesy broth combined with the tender spinach and artichokes makes every bite indulgent. Don’t forget to let us know how your soup turns out, and consider checking out some of our other recipes for more comforting meals!
Frequently Asked Questions
- How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. - Can I prepare this ahead of time?
Yes! You can prepare the soup ahead of time and store it in the fridge. Reheat it gently on the stove before serving. - Can I use frozen spinach?
Yes! If using frozen spinach, be sure to thaw and drain it well before adding it to the soup. - Can I make this soup spicier?
Yes! Add more red pepper flakes, cayenne pepper, or even some jalapeños for extra heat. - Can I make this soup without cream cheese?
Yes! You can substitute the cream cheese with sour cream or even Greek yogurt for a slightly tangy twist. - How do I know when the soup is done?
The soup is done when the spinach is wilted, the cheese is melted, and the soup is creamy and smooth. - What can I serve with this soup?
This soup pairs beautifully with crusty bread, a side salad, or garlic bread. - Can I use a slow cooker for this recipe?
Yes! You can cook the soup on low for 4-6 hours in a slow cooker, adding the cream cheese, spinach, and cheese at the end. - Can I freeze this soup?
It’s best to freeze the soup without the cheese and cream, as they may change in texture when reheated. Add the cream and cheese after thawing. - Can I add more vegetables?
Yes! Add vegetables like carrots, celery, or zucchini to the soup for extra flavor and texture. - Can I make this soup dairy-free?
Yes! Use a dairy-free cream cheese and non-dairy milk to make this soup dairy-free. - How can I thicken the soup?
If the soup is too thin, you can blend part of it using an immersion blender or add a small amount of cornstarch slurry to thicken it.
Creamy Spinach and Artichoke Soup
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 tablespoon 1 olive oil
1 small 1 onion, chopped
2 cloves 2 garlic, minced
1 1 can artichoke hearts, drained and chopped
4 cups 4 chicken or vegetable broth
2 cups 2 fresh spinach, chopped
1/2 cup 1/2 heavy cream
1/2 cup 1/2 milk
1 cup 1 cream cheese, softened
1/2 cup 1/2 grated Parmesan cheese
1/2 cup 1/2 shredded mozzarella cheese
Salt and pepper, to taste
Red pepper flakes (optional, for a spicy kick)
Fresh parsley for garnish (optional)
Directions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Artichokes and Broth: Stir in the chopped artichokes and chicken broth. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to blend.
- Add the Cream and Cheese: Reduce the heat to low and stir in the heavy cream, milk, and softened cream cheese. Stir until the cream cheese is fully melted and the soup becomes creamy and smooth.
- Add the Spinach and Cheeses: Stir in the chopped spinach, Parmesan, and mozzarella cheese. Continue to cook for 5-7 minutes, or until the spinach is wilted and the cheese is fully melted. If the soup is too thick, add a little extra broth to reach your desired consistency.
- Season the Soup: Taste and season with salt, pepper, and red pepper flakes (if using). Stir to combine.
- Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with some crusty bread or a side salad for a complete meal.
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