If you’re looking to cozy up with a bowl of comforting goodness, this Creamy Spinach and Artichoke Soup Recipe is exactly what you need. Imagine rich, velvety soup bursting with tender spinach and luscious artichoke hearts, all melted together with cream cheese and Parmesan for that perfect balance of indulgence and freshness. It’s simple enough for a weeknight dinner yet special enough to serve guests who’ll be asking for the recipe. This soup warms the soul and brightens the day with every spoonful.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward ingredients, each chosen to bring out vibrant flavors and silky textures. From the earthy spinach to the tangy artichokes, these essentials combine effortlessly to make a dish that’s both hearty and fresh.
- Olive oil: Provides a smooth, fruity base when sautéing the veggies.
- Unsalted butter: Adds rich creaminess and helps develop depth in flavor.
- Small yellow onion (chopped): Gives a subtle sweetness and texture.
- Garlic cloves (minced): Infuses a fragrant and savory warmth that lifts the entire soup.
- Artichoke hearts (canned, drained, chopped): Bring a tender, slightly tangy bite that’s central to the soup’s character.
- Fresh spinach (roughly chopped): Adds vibrant color and a mild, fresh taste that complements the creamy base.
- Vegetable or chicken broth: Forms the flavorful liquid foundation that carries all ingredients.
- Heavy cream: Makes the soup luxuriously creamy and smooth.
- Cream cheese (softened): Introduces that signature rich tanginess and luscious texture.
- Grated Parmesan cheese: For a nutty, salty finish that deepens the savory notes.
- Crushed red pepper flakes (optional): Adds just a hint of warmth and a subtle kick.
- Salt and black pepper: Essential seasonings to elevate every flavor in the bowl.
How to Make Creamy Spinach and Artichoke Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil and butter in a large pot over medium heat. Once melted, toss in the chopped onion and let it cook until translucent and soft, about 4 to 5 minutes. This step builds a flavorful base and brings out the subtle sweetness of the onion. Then, stir in minced garlic and cook for about a minute until its lovely aroma fills your kitchen.
Step 2: Add the Artichokes
Next, introduce the artichoke hearts to the pot. Let them cook with the aromatics for a couple of minutes. This briefly warms and combines their unique tangy flavor with the sautéed onion and garlic, ensuring every bite is bursting with layered taste.
Step 3: Simmer the Broth and Spinach
Pour in the broth and bring the mixture to a gentle simmer. Add the fresh spinach and cook just until wilted, around 2 to 3 minutes. At this point, you’ll see the vibrant green of the spinach brighten the soup, signaling freshness and vitality.
Step 4: Stir in the Creamy Ingredients
Lower the heat and slowly incorporate softened cream cheese, heavy cream, and grated Parmesan. Stir continuously until everything melts into a silky, harmonious blend. This is the moment the soup takes on its signature creamy texture that you can’t resist.
Step 5: Season and Blend
Add crushed red pepper flakes if you like a touch of heat, then season with salt and pepper to your taste. For the perfect texture, use an immersion blender to partially purée the soup — this adds creaminess while keeping some delicious chunks. If you prefer it heartier, leaving it chunky works wonderfully as well. Let the soup simmer for an additional five minutes to marry all the flavors before serving hot.
How to Serve Creamy Spinach and Artichoke Soup Recipe
Garnishes
Fresh garnishes amplify this soup’s appeal. Try sprinkling extra Parmesan or a pinch of red pepper flakes on top for a beautiful, flavorful finish. A drizzle of olive oil or a few fresh basil leaves can also add a lovely pop of freshness and color right before serving.
Side Dishes
This soup pairs beautifully with crunchy crusty bread or warm garlic rolls to sop up every last creamy drop. A light side salad with lemon vinaigrette complements it nicely as well, adding a refreshing zing against the soup’s rich texture.
Creative Ways to Present
For a charming presentation, serve the soup in hollowed-out bread bowls or petite ramekins for individual portions. You can even add a sprinkle of toasted pine nuts or a swirl of pesto on top for an unexpected, delightful twist that will impress anyone lucky enough to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Spinach and Artichoke Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve its freshness and flavor. Before reheating, give it a good stir to reintegrate any parts that may have separated.
Freezing
This soup also freezes well if you want to prepare it in advance. Cool completely before pouring into freezer-safe containers. Keep in mind cream-based soups can sometimes change texture after freezing, so partial blending after thawing often helps restore that silky consistency.
Reheating
When reheating, warm it gently on the stovetop over low heat while stirring frequently. Adding a splash of broth or cream can revive the creamy texture if it thickens too much. Avoid high heat to prevent curdling or separating.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely. Thawed, drained frozen spinach works well as a substitute just fine. It’s a convenient option that won’t sacrifice much flavor.
Is this soup vegetarian?
The recipe is vegetarian if you use vegetable broth. Otherwise, chicken broth works too if you prefer a non-vegetarian version.
Can I make this soup dairy-free?
For a dairy-free version, you can swap heavy cream and cream cheese with coconut cream or cashew cream, and use a plant-based Parmesan alternative.
How spicy is the soup with red pepper flakes?
The crushed red pepper flakes add just a mild warmth, not overpowering heat. You can always omit them if you prefer a completely mild soup.
Does the soup freeze well?
Yes, it freezes nicely, but cream-based soups can change texture after freezing. Re-blending or stirring in extra cream upon reheating usually restores the smoothness perfectly.
Final Thoughts
There’s something truly magical about serving up a bowl of this Creamy Spinach and Artichoke Soup Recipe to friends or family. Its combination of comforting creaminess and vibrant vegetables will quickly make it a household favorite. Don’t hesitate to try it out yourself and watch how this simple recipe turns into your go-to cozy meal time and time again.
Print
Creamy Spinach and Artichoke Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This creamy spinach and artichoke soup is a comforting and flavorful blend of tender spinach, tangy artichoke hearts, and rich cheeses, simmered to perfection. It’s an easy-to-make American-style vegetarian soup that’s perfect for a cozy meal, offering a smooth, velvety texture with optional red pepper flakes for a subtle kick.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 cups fresh spinach, roughly chopped
Liquids and Dairy
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
Seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and unsalted butter over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent and soft.
- Cook Garlic and Artichokes: Stir in minced garlic and cook for 1 minute until fragrant. Then add the chopped artichoke hearts and cook for an additional 2 minutes to combine flavors.
- Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer to meld all ingredients.
- Wilt Spinach: Add the roughly chopped fresh spinach to the pot and cook until wilted, approximately 2–3 minutes.
- Add Creamy Ingredients: Lower the heat to low. Stir in the softened cream cheese, heavy cream, and grated Parmesan cheese until the soup becomes smooth and creamy.
- Season: Add crushed red pepper flakes if using, along with salt and black pepper to taste, adjusting seasoning as desired.
- Blend Soup (Optional): Use an immersion blender to partially puree the soup for a creamier texture, or leave it chunky based on preference.
- Final Simmer and Serve: Let the soup simmer for another 5 minutes to allow flavors to combine fully. Serve hot and enjoy.
Notes
- Frozen spinach can be used as a substitute if fresh spinach is unavailable; just thaw and drain it well before adding.
- For an even richer and cheesier soup, add a handful of shredded mozzarella or Gruyère cheese before blending.
