Oh, soup. Is there anything more perfect for a chilly evening or when you just need a little hug in a bowl? Seriously! And let me tell you, this Creamy Spinach Artichoke Soup is my absolute go-to. It’s got all those amazing flavors you love from the dip, turned into the lushest, most comforting soup. I remember making this on a rainy afternoon last fall, and the smell that filled my kitchen? Pure cozy bliss. It’s the kind of dish that makes everyone ask for the recipe, and I’m so excited to share it with you!
Why You’ll Love This Creamy Spinach Artichoke Soup
Get ready to fall in love with this soup! It’s:
- Super Easy to Make: Seriously, you can whip this up on a weeknight. It’s like magic in a pot!
- Ridiculously Creamy & Delicious: That classic spinach artichoke flavor you adore, but even better in soup form.
- Pure Comfort Food: Perfect for when you need a warm, satisfying meal that feels like a hug.
- So Versatile: Serve it as a starter, a light lunch, or even a hearty main with some crusty bread!
Gather Your Ingredients for Creamy Spinach Artichoke Soup
Alright, let’s get our pantry ready for this luscious soup! You’ll need just a few simple things that probably most of you already have on hand. Trust me, the magic really happens with these essentials:
- 1 tablespoon olive oil: Just a little to get things started and sauté our onions.
- 1 medium onion, finely chopped: This is the flavor foundation!
- 2 cloves garlic, minced: Because garlic makes everything better, right?
- 4 cups chicken or vegetable broth: Use your favorite! This gives the soup its body.
- 1 (14 ounce) can artichoke hearts, drained and chopped: Make sure to drain ’em well and give them a little chop so they distribute nicely.
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry: Squeeze out as much water as you possibly can! This is key for texture.
- 1/2 cup heavy cream: For that irresistible creamy richness!
- 1/4 cup grated Parmesan cheese: Plus a little extra for topping if you like!
- Salt and black pepper to taste: Seasoning is everything!
Step-by-Step Guide to Making Creamy Spinach Artichoke Soup
Okay, my friends, let’s get cooking! This soup comes together faster than you might think. Just follow along, and you’ll have a bowl of pure deliciousness in no time. It’s really quite simple, even if you’re new to the kitchen!
Sautéing Aromatics for Your Creamy Spinach Artichoke Soup
First things first, grab a nice big pot or a Dutch oven! We’re going to heat up a tablespoon of olive oil over medium heat. Once it’s warm, toss in your chopped onion and let it soften up – give it about 5 minutes. You want it nice and tender. Then, add your minced garlic. Stir it around for just a minute until you can really smell that amazing garlicky aroma. Be careful not to burn it, though! Burnt garlic is no fun.
Building the Soup Base
Now, pour in all that lovely broth – either chicken or vegetable, whichever you prefer! Bring it up to a gentle simmer. Next, stir in your chopped artichoke hearts and the thawed, squeezed-out spinach. Let that all bubble away together for about 10 minutes, just stirring every so often. This step lets all those flavors start to meld together.
Achieving the Perfect Creamy Texture
This is where the magic really happens! Turn the heat down low. Really low. Now, gently stir in the heavy cream and the grated Parmesan cheese. You want to heat it through, getting it all nice and warm, but under NO circumstances should it boil. Boiling the cream can make it separate, and we want this soup to be super smooth and luscious, not chunky. Almost there!
Seasoning and Serving Your Creamy Spinach Artichoke Soup
Last but not least, it’s time to taste and season! Add your salt and black pepper until it tastes just right to you. Give it a final stir. Ladle this glorious Creamy Spinach Artichoke Soup into bowls while it’s nice and hot. If you’re feeling fancy, sprinkle a little extra Parmesan cheese on top, or maybe some crunchy croutons. It’s a taste sensation that’s almost as good as the dip!
Tips for the Best Creamy Spinach Artichoke Soup
You know, making this soup is pretty forgiving, but there are a few little things I always do to make sure it turns out absolutely perfect every single time. For starters, using fresh garlic really makes a difference – that pre-minced stuff just doesn’t have the same punch! And don’t skimp on squeezing the spinach dry; seriously, get as much water out as you can. Otherwise, your soup might end up a bit thin. If you’re feeling like it needs an extra kick, a tiny pinch of nutmeg can be amazing, or even a tablespoon of lemon juice at the end brightens everything up. And if you’re a big fan of our spinach artichoke dip, you’ll know just how important quality cheese is!
Variations for Your Creamy Spinach Artichoke Soup
While this Creamy Spinach Artichoke Soup is absolutely divine as is, it’s also a fantastic base for little twists! Want to make it heartier? Try adding some shredded cooked chicken or even some white beans for an extra protein boost. If you’re feeling veggie adventurous, a handful of chopped broccoli florets or even some diced roasted red peppers can be awesome additions. And for a little kick, a pinch of red pepper flakes always makes things interesting! You can also totally play with the cheese – a little Gruyere melted in can be divine. It’s all about making it perfect for *your* taste buds. If you love creamy soups, you should also check out this creamy tomato basil soup too – it’s another winner!
Storage and Reheating Instructions
Leftover Creamy Spinach Artichoke Soup is a gift that keeps on giving! Let it cool down completely, then pop it into an airtight container. It’ll keep nicely in the fridge for about 3 to 4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring often, or pop it in the microwave. Just be sure to give it a good stir as it heats to make sure it’s perfectly smooth and creamy all the way through!
Frequently Asked Questions about Creamy Spinach Artichoke Soup
Got questions about this Creamy Spinach Artichoke Soup? I’ve got answers! Here are a few things people often ask:
Can I make this soup vegan?
Oh, you totally can! To make this vegan, you’ll want to swap out the heavy cream for a full-fat coconut milk (the kind in a can, not the carton) or a good quality unsweetened cashew cream. And for the Parmesan cheese, there are some fantastic vegan Parmesan alternatives out there, or you can just skip it – it’ll still be super yummy!
How can I make this soup even thicker?
If you like your soup really, really thick, here’s a little trick: Before you add the cream and Parmesan, carefully scoop out about a cup or two of the soup solids (spinach and artichokes) and blend them with an immersion blender or in a regular blender until smooth. Then, stir that thick purée back into the pot. It makes it wonderfully creamy and hearty!
What goes well with this Creamy Spinach Artichoke Soup?
This soup is practically a meal on its own, but it’s even better with a side! Crusty bread for dipping is an absolute must! Think sourdough, French baguette, or even some garlic bread. A simple green salad is also a nice contrast to the richness. If you want something a bit more filling, it’s also lovely alongside some vegetarian chili or a grilled cheese sandwich.
Nutritional Information (Estimated)
Now, let’s talk about the numbers! This Creamy Spinach Artichoke Soup is fantastic, but remember these are just estimates. They can change depending on the exact ingredients you use and how you might tweak things. A serving (about 1.5 cups) generally comes in around 250 calories, with about 18g of fat, 8g of protein, and 12g of carbohydrates. It’s a tasty treat, so enjoy!
Share Your Creamy Spinach Artichoke Soup Creations!
Okay, now it’s YOUR turn! Have you made this Creamy Spinach Artichoke Soup? I’d absolutely LOVE to hear about it! Drop your thoughts in the comments below, tell me how it turned out, or maybe share your own brilliant twists. And if you snap a pic, don’t forget to tag me on social media! You can also reach out anytime via my contact page. Happy cooking!
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Creamy Spinach Artichoke Soup
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy soup featuring spinach and artichoke hearts.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in the broth and bring to a simmer.
- Stir in the chopped artichoke hearts and thawed spinach. Cook for 10 minutes, stirring occasionally.
- Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Heat through, but do not boil.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, you can blend a portion of it before adding the cream.
- Garnish with extra Parmesan cheese or croutons if desired.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: spinach artichoke soup, creamy soup, vegetarian soup, easy soup recipe, comfort food