Creamy Spinach Artichoke Soup Recipe

Introduction

This Creamy Spinach Artichoke Soup is a comforting and flavorful dish perfect for chilly days. Rich and velvety, it combines tender spinach and artichokes with a smooth cheese base for a delightful meal or appetizer.

Ingredients

• 2 Tablespoons butter
• 1 onion, chopped
• 4 garlic cloves, minced (or 3/4 teaspoon garlic powder)
• 1 (9-ounce) package frozen chopped spinach (use half if desired)
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 Tablespoons flour (optional for gluten-free or keto-friendly soup)
• 4 cups chicken broth
• 1 (14-ounce) can artichoke hearts, drained and roughly chopped
• 1 to 1 1/2 cups heavy cream (adjust for desired creaminess)
• 1 (8-ounce) package cream cheese
• 1 cup Parmesan cheese, plus additional 1/2 cup for garnish

Instructions

1. Step 1: In a large pot, melt the butter over medium-high heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
2. Step 2: Stir in the frozen spinach, breaking it apart with a wooden spoon as it warms. Cook for 5 to 7 minutes until heated through. Season with salt and pepper, then sprinkle in the flour, stirring well to avoid lumps.
3. Step 3: Pour in the chicken broth and add the chopped artichoke hearts. Heat for 5 to 10 minutes to combine flavors.
4. Step 4: Reduce heat to low and stir in the heavy cream. Add the cream cheese and let it melt slowly, stirring gently to prevent curdling.
5. Step 5: Stir in the Parmesan cheese until fully incorporated.
6. Step 6: Taste and adjust seasoning as needed. Serve garnished with additional Parmesan cheese shavings.

Tips & Variations

• For a dairy-free version, substitute heavy cream and cream cheese with coconut milk and a non-dairy cream cheese alternative.
• Omit the flour to keep the soup gluten-free or keto-friendly; the texture will be slightly less thick.
• Use fresh spinach if preferred, but reduce cooking time accordingly.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to maintain smoothness. If the soup thickens too much upon cooling, add a splash of broth or cream to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply substitute the chicken broth with vegetable broth for a vegetarian version without compromising flavor.

Can I freeze Creamy Spinach Artichoke Soup?

It’s best to avoid freezing dairy-heavy soups as the texture can change upon thawing. If needed, freeze without cream and cheese, then add them fresh when reheating.

Creamy Spinach Artichoke Soup Recipe

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★★★★★

4.8 from 147 reviews

This Creamy Spinach Artichoke Soup is a rich and comforting blend of sautéed spinach and artichoke hearts in a luscious creamy base, perfect for a hearty appetizer or light meal. Made with butter, onions, garlic, chicken broth, cream cheese, and parmesan, it balances fresh flavors with velvety texture, ideal for cooler days or anytime you crave a deliciously creamy soup.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 Tablespoons Butter
• 1 Onion, chopped
• 4 Garlic Cloves, minced (or 3/4 teaspoon Garlic Powder)
• 1 (9-ounce) package Frozen Chopped Spinach (or 1/2 package if preferred)
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 3 Tablespoons Flour (optional for gluten-free or keto-free version)
• 4 cups Chicken Broth
• 1 (14-ounce) can Artichoke Hearts, drained and roughly chopped
• 1 to 1 1/2 cups Heavy Cream (depending on desired creaminess)
• 1 (8-ounce) package Cream Cheese
• 1 cup Parmesan Cheese (plus additional 1/2 cup for garnish)

Instructions

1. Sauté Aromatics: In a large pot, melt the butter over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
2. Cook Spinach: Stir in the frozen chopped spinach, breaking it apart with a wooden spoon as you stir. Cook for 5-7 minutes until spinach is fully warmed throughout. Season with salt and pepper. Sprinkle the flour evenly over the mixture, stirring well to avoid lumps, and cook briefly to incorporate.
3. Add Broth and Artichokes: Pour in the chicken broth and add the drained, chopped artichoke hearts. Stir to combine and heat the mixture for 5-10 minutes to blend the flavors and slightly thicken.
4. Incorporate Cream and Cream Cheese: Reduce the heat to low. Slowly add the heavy cream while stirring. Add the cream cheese and stir gently until it melts completely into the soup, ensuring the heat remains low to prevent curdling.
5. Finish with Parmesan: Stir in the parmesan cheese until it is melted into the soup and well combined, enriching the soup’s texture and flavor.
6. Season and Serve: Adjust seasoning to taste with additional salt and pepper if needed. Garnish each serving with parmesan cheese shavings for an elegant touch.

Notes

• Omit the flour for a gluten-free or keto-friendly version, although the soup may be less thick.
• Use fresh garlic instead of garlic powder for a more vibrant flavor.
• Adjust the amount of heavy cream depending on your preference for richness and creaminess.
• Can be served with crusty bread or a side salad for a fuller meal.
• For a vegetarian option, replace chicken broth with vegetable broth.

Keywords: spinach soup, artichoke soup, creamy soup, comfort food, easy soup recipe