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Spinach Artichoke Soup: The Ultimate Creamy & Healthy Recipe

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Creamy, flavorful Spinach Artichoke Soup, perfect for a comforting and easy meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth for a richer flavor)
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup cream cheese, softened
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)
  • Crusty bread, for serving (optional)

Instructions

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
  2. Build the Soup Base: Pour in the vegetable broth (or chicken broth). Bring to a simmer. Add the thawed and squeezed dry spinach and the quartered artichoke hearts. Stir to combine.
  3. Simmer: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes.
  4. Create the Creamy Texture: If desired, use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender, being careful with hot liquids). Stir in the softened cream cheese until melted and incorporated. Stir in the grated Parmesan cheese until melted and incorporated. Stir in the heavy cream (or half-and-half) until the soup reaches your desired consistency.
  5. Season: Season the soup with salt and freshly ground black pepper to taste. Add a pinch of red pepper flakes, if desired.
  6. Serve: Ladle the soup into bowls and garnish with extra grated Parmesan cheese. Serve with crusty bread for dipping, if desired.

Notes

  • Make it vegan: Substitute the heavy cream with coconut milk or cashew cream, the Parmesan cheese with nutritional yeast, and the cream cheese with a vegan cream cheese alternative.
  • Add protein: Add cooked chicken, sausage, or white beans for a heartier soup.
  • Use fresh spinach: If you prefer fresh spinach, use about 1 pound of fresh spinach, washed and chopped.
  • Spice it up: Add a dash of hot sauce or a pinch of cayenne pepper for extra heat.
  • Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
  • Freeze it: This soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://anasrecipes.com/spinach-artichoke-soup/