This Creamy Spinach Artichoke Soup brings the flavors of classic spinach artichoke dip into a warm, comforting bowl of soup. Made with tender spinach, tangy artichokes, and a rich, cheesy broth, this soup is perfect for chilly nights or as an elegant appetizer.
Why You’ll Love This Recipe
- Tastes like your favorite spinach artichoke dip—just in soup form!
- Rich, creamy, and packed with flavor.
- Easy to make in under 30 minutes.
- Perfect for serving with crusty bread or as a starter for a cozy meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter
- Onion, diced
- Garlic, minced
- Canned artichoke hearts, chopped
- Fresh spinach, chopped
- Chicken or vegetable broth
- Heavy cream (or half-and-half for a lighter version)
- Cream cheese, softened
- Parmesan cheese, grated
- Salt and black pepper
- Red pepper flakes (optional for spice)
Directions
- Sauté the Aromatics: Melt butter in a pot over medium heat. Sauté onion and garlic until soft.
- Add the Artichokes & Spinach: Stir in chopped artichoke hearts and fresh spinach, cooking until wilted.
- Simmer the Broth: Pour in the broth and bring to a gentle simmer.
- Make it Creamy: Reduce heat and stir in heavy cream and cream cheese, whisking until smooth.
- Add Cheese & Seasonings: Stir in Parmesan, salt, pepper, and red pepper flakes. Simmer for another 5 minutes.
- Blend (Optional): For a smoother texture, blend part or all of the soup with an immersion blender.
- Serve: Ladle into bowls and top with extra Parmesan.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Lighter Version: Use half-and-half instead of heavy cream.
- Extra Protein: Add shredded rotisserie chicken.
- Vegan Option: Use coconut milk and dairy-free cheese.
- Spicy Twist: Add cayenne pepper for extra heat.
- Thicker Soup: Blend half of the soup for a creamier consistency.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months (without the dairy, then add cream when reheating).
- Reheating: Warm over low heat, stirring frequently. Add broth if needed to adjust consistency.
FAQs
1. Can I use frozen spinach?
Yes! Thaw and drain well before adding.
2. How do I make this soup thicker?
Blend part of the soup or add a cornstarch slurry.
3. Can I make this in a slow cooker?
Yes! Cook on low for 4 hours, then stir in the dairy ingredients before serving.
4. What’s the best cheese to use?
Parmesan works best, but mozzarella or Gruyère can be added for extra richness.
5. Can I add pasta or rice?
Absolutely! Cooked orzo or rice makes this soup heartier.
6. Does this soup taste like spinach artichoke dip?
Yes, but in a warm and creamy soup form!
7. Can I add bacon?
Yes! Crispy bacon bits make a delicious topping.
8. How do I prevent the cream from curdling?
Use low heat when adding dairy and stir constantly.
9. Can I use marinated artichokes?
Yes, but drain and rinse them to remove excess oil and seasoning.
10. What’s the best way to serve this soup?
With crusty bread, garlic toast, or as a starter before a main dish.
Conclusion
This Creamy Spinach Artichoke Soup is the perfect comfort food for soup lovers and fans of the classic dip. With its velvety texture and rich, cheesy flavor, it’s sure to be a hit at your dinner table. Try it today and enjoy a bowl of pure comfort!
PrintCreamy Spinach Artichoke Soup
This Creamy Spinach Artichoke Soup is a warm and comforting twist on the classic dip! Made with tender spinach, tangy artichokes, and a creamy, cheesy broth, this soup is rich, flavorful, and perfect for chilly nights. Serve it with crusty bread for a delicious appetizer or light meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tbsp unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 cups fresh spinach, chopped
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp crushed red pepper flakes (optional, for heat)
- Juice of ½ lemon (for brightness)
Instructions
Step 1: Sauté Aromatics
- In a large pot, melt butter over medium heat.
- Add diced onion and cook until soft (3–4 minutes).
- Stir in garlic and cook for another 30 seconds until fragrant.
Step 2: Make the Base
- Sprinkle in flour and whisk continuously for 1 minute to create a roux.
- Slowly pour in chicken broth, whisking constantly to prevent lumps.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
Step 3: Add Spinach & Artichokes
- Stir in chopped artichokes and fresh spinach, letting the spinach wilt into the broth.
- Reduce heat to low and stir in heavy cream, Parmesan, mozzarella, salt, black pepper, and red pepper flakes (if using).
- Simmer gently for 5 more minutes, stirring occasionally until the cheese is fully melted and the soup is creamy.
Step 4: Finish & Serve
- Stir in the lemon juice for extra brightness.
- Taste and adjust seasoning if needed.
- Serve hot with crusty bread or garlic toast, and enjoy!
Notes
- Lighter Version: Use half-and-half instead of heavy cream and reduce cheese slightly.
- Make It Thicker: Blend half the soup with an immersion blender for a thicker texture.
- Dairy-Free Option: Substitute coconut milk and dairy-free cheese.
- Storage: Refrigerate for up to 3 days or freeze for up to 2 months.