If you are looking for a cozy, comforting bowl that feels like a warm hug on a chilly day, this Creamy Spinach and Artichoke Soup Recipe is your new go-to. It perfectly balances the tender earthiness of fresh spinach with the subtle, nutty flavor of artichokes, all wrapped up in a rich, velvety broth that is both satisfying and delightfully smooth. Whether you want a quick lunch or a starter to impress guests, this soup is simple to make yet incredibly satisfying, inviting you to savor every spoonful.
Ingredients You’ll Need
Getting started with the right ingredients is key to nailing this delicious Creamy Spinach and Artichoke Soup Recipe. Each component brings its own magic to the table, whether it’s richness, freshness, or just that perfect little pop of flavor.
- 2 tablespoons olive oil: This adds a lovely base flavor and helps soften the onions perfectly without burning.
- 1 small onion, diced: Onions provide a sweet, aromatic foundation that sets the tone for the soup.
- 3 cloves garlic, minced: Garlic enhances depth with its warm, garlicky punch.
- 1 (14-ounce) can artichoke hearts, drained and chopped: Artichokes lend a gentle tang and tender texture that makes this soup so unique.
- 4 cups fresh spinach (or 1 cup frozen, thawed and drained): Spinach colors the soup with vibrant green and adds earthy, nutritious goodness.
- 4 cups low-sodium chicken or vegetable broth: The broth ties everything together with savory richness and controls soup consistency.
- 1 cup heavy cream: Heavy cream gives the soup that luscious, creamy mouthfeel you crave.
- 4 ounces cream cheese, softened: This ingredient infuses extra creaminess and a subtle tang that lifts the flavor.
- 1/2 cup grated Parmesan cheese: Parmesan adds savory depth and a hint of nuttiness to the mix.
- 1/2 teaspoon salt: Balances and enhances all other flavors without overpowering.
- 1/4 teaspoon black pepper: A gentle spicing that complements the creaminess perfectly.
- Optional: red pepper flakes or croutons for garnish: These add a touch of heat or crunch to finish the dish beautifully.
How to Make Creamy Spinach and Artichoke Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and cook it gently for about 3 to 4 minutes until it turns soft and translucent. Next, stir in the minced garlic, cooking for just 30 seconds to release its fragrant aroma without letting it burn. This aromatic base is what infuses your soup with its inviting, comforting flavor from the very first step.
Step 2: Add Artichokes and Spinach
Once your onion and garlic are perfectly tender, it’s time to add the star veggies. Stir in the chopped artichoke hearts and the fresh spinach leaves. Sauté them together for 2 to 3 minutes until the spinach wilts and everything melds into a beautiful, colorful mixture. This step boosts the soup’s texture and adds that bright green vibrancy we all love.
Step 3: Simmer with Broth
Pour in the low-sodium chicken or vegetable broth, bringing the pot to a gentle simmer. This simmering stage allows all the ingredients to marry and deepen their flavors. Lower the heat once it reaches a simmer, creating the perfect environment for the creamy magic that’s about to happen.
Step 4: Incorporate Cream Cheese
Next up, whisk in the softened cream cheese until it melts smoothly into the broth. This is the crucial step to achieving that irresistible creamy texture that defines this Creamy Spinach and Artichoke Soup Recipe. Whisking ensures there are no lumps and that the soup becomes perfectly velvety.
Step 5: Add Cream, Parmesan, and Seasonings
Stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Let the soup simmer gently for about 5 to 7 minutes, stirring occasionally to prevent sticking. The result is a thick, luscious soup with balanced seasoning that’s ready to impress everyone at your table.
Step 6: Optional Blending
If you prefer a smoother, more uniform texture, now is the time to use an immersion blender to puree the soup gently. Alternatively, you can leave it chunky if you enjoy some texture and bite from the spinach and artichokes. Either way, the creamy essence shines through beautifully.
How to Serve Creamy Spinach and Artichoke Soup Recipe
Garnishes
A little garnish can take your soup to the next level. A sprinkle of red pepper flakes adds a gentle heat that contrasts wonderfully with the rich creaminess, while crispy croutons bring a delightful crunch. Freshly grated Parmesan or a drizzle of olive oil also work well to elevate the presentation and taste.
Side Dishes
This soup pairs perfectly with crusty artisan bread that’s perfect for dipping. For a heartier meal, serve alongside a gooey grilled cheese sandwich. The combination is downright comforting and makes for an unbeatable lunch or dinner pairing that satisfies cravings and warms the soul.
Creative Ways to Present
For a special touch, serve the soup in mini bread bowls or ramekins, garnished with fresh herbs like parsley or chives. You can even swirl a bit of pesto on top for added color and flavor. Presentation matters, and these little extras make your Creamy Spinach and Artichoke Soup Recipe feel restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Leftovers of this soup keep wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and flavors, and just reheat when ready to enjoy again. It’s an easy way to have a homemade, comforting meal at your fingertips anytime.
Freezing
If you want to stash away some soup for longer, this recipe freezes well. Pour cooled soup into freezer-safe containers or bags, leaving a bit of space for expansion. It can be frozen for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your Creamy Spinach and Artichoke Soup Recipe gently on the stove over low to medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or cream to loosen it back up. This reheating method preserves the soup’s creamy texture and vibrant flavors.
FAQs
Can I make this soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth and it becomes fully vegetarian without losing any of the delightful flavor.
Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach thoroughly before adding. It works great and makes this recipe even more convenient year-round.
How can I make this soup lighter?
Swap out the heavy cream for half-and-half or whole milk for a lighter version. It will still be creamy but with less richness.
Is it necessary to use cream cheese?
Cream cheese contributes significantly to the soup’s creamy texture and tangy flavor, but you could substitute with mascarpone or even a soft ricotta for a different but equally delicious twist.
Can I add protein to this soup?
Yes! Adding cooked shredded chicken or even crispy bacon bits gives the soup an extra boost of protein and makes it more of a complete meal.
Final Thoughts
There is something truly special about a soup that feels homemade, creamy, and hearty all at once, and this Creamy Spinach and Artichoke Soup Recipe delivers exactly that. It’s simple, packed with flavor, and guaranteed to become one of your favorite comfort foods. So put on your apron and give it a try — your kitchen and your taste buds will thank you!
Print
Creamy Spinach and Artichoke Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy spinach and artichoke soup that’s easy to make on the stovetop. This flavorful recipe combines sautéed onions, garlic, tender artichoke hearts, and fresh spinach with a velvety blend of cream cheese, heavy cream, and Parmesan cheese. Perfect as a comforting appetizer or light meal, it can be customized with added protein or paired with crusty bread.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 4 cups low-sodium chicken or vegetable broth
Dairy
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
Seasonings & Garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: red pepper flakes or croutons for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Cook Vegetables: Add the chopped artichoke hearts and fresh spinach to the pot. Sauté for 2–3 minutes until the spinach is wilted and the vegetables are heated through.
- Add Broth and Simmer: Pour in the low-sodium chicken or vegetable broth and bring the mixture to a gentle simmer over medium heat.
- Incorporate Cream Cheese: Reduce the heat to low and stir in the softened cream cheese, whisking constantly until it melts smoothly into the soup base.
- Finish with Cream and Cheese: Add the heavy cream, grated Parmesan, salt, and black pepper. Stir well and simmer gently for 5–7 minutes, stirring occasionally until the soup thickens to a creamy consistency.
- Blend (Optional): For a smoother texture, use an immersion blender directly in the pot to puree the soup partially or fully. Alternatively, leave it chunky for more texture.
- Serve: Ladle the soup into bowls and garnish with red pepper flakes or croutons if desired. Serve hot and enjoy.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- Add cooked shredded chicken for extra protein.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich for a more filling meal.
- You can use frozen spinach if fresh is unavailable, but ensure it is well thawed and drained.
- Adjust seasoning to taste if using salted broth or adding extra toppings.
