Spinach Artichoke Soup

Imagine the comforting aroma of garlic and onions sautéing, mingling with fresh spinach and artichoke hearts in a creamy broth.

Spinach Artichoke Soup is a simple yet indulgent dish that warms the soul with every spoonful.

As the flavors meld and transform into a velvety blend, it’s like magic happening in your kitchen.

Ready to create this cozy delight? Let’s bring this dish to life!

Kitchen Tools Required

• 1 Large pot
• 1 Blender or immersion blender
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 6 ounces fresh spinach, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese

Cook & Prep Time

To efficiently manage your time while preparing and cooking Spinach Artichoke Soup, follow this timeline, which includes time for reading through the recipe:

1. Reading Time: 5 minutes
   • Read through the entire recipe to understand the steps and gather all necessary equipment and ingredients.
2. Prep Time: 15 minutes
   • 0:00 – 5:00: Chop the onion and mince the garlic.
   • 5:00 – 10:00: Drain and chop the artichoke hearts.
   • 10:00 – 15:00: Chop the fresh spinach.
3. Cook Time: 30 minutes
   • 15:00 – 17:00: Heat 2 tablespoons of olive oil in a large pot over medium heat.
   • 17:00 – 22:00: Sauté the chopped onion and garlic until the onion is translucent.
   • 22:00 – 23:00: Pour in the chicken or vegetable broth and bring to a simmer.
   • 23:00 – 25:00: Stir in the heavy cream and continue to heat until warmed through.
   • 25:00 – 27:00: Add the chopped artichoke hearts and spinach to the pot.
   • 27:00 – 28:00: Season with salt, black pepper, and optional red pepper flakes.
   • 28:00 – 38:00: Simmer for 10-15 minutes until the spinach is wilted and flavors meld.
4. Blending & Final Touches: 5-7 minutes
   • 38:00 – 43:00: Use a blender or immersion blender to carefully puree the soup until smooth.
   • 43:00 – 45:00: Stir in the grated Parmesan cheese until melted and incorporated.
5. Resting Time: 5 minutes
   • 45:00 – 50:00: Let the soup rest before serving.

Adjust any steps as needed based on your personal cooking speed and preferences.

Recipe Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and garlic, and sauté until the onion is translucent.

Pour in the chicken or vegetable broth and bring to a simmer.

Stir in the heavy cream and continue to heat until warmed through.

Add the chopped artichoke hearts and spinach to the pot.

Season with salt, black pepper, and red pepper flakes.

Simmer for 10-15 minutes until the spinach is wilted and the flavors meld.

Use a blender or immersion blender to carefully puree the soup until smooth.

Stir in the grated Parmesan cheese until melted and incorporated.

Let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a slice of warm, crusty bread for dipping to complement the creamy texture of the soup.
• Side Salad: Pair with a fresh, green salad for a light and invigorating contrast.
• Garlic Bread: Enhance the meal with a side of garlic bread for an extra burst of flavor.
• Grilled Cheese Sandwich: Enjoy alongside a gooey grilled cheese sandwich for a classic comfort food combination.
• Crackers: Offer a selection of crackers on the side for a crunchy addition to each bite.

Storage

To store Spinach Artichoke Soup, refrigerate in an airtight container for up to 3 days.

For longer storage, freeze in individual portions for up to 2 months.

Reheat gently before serving.

Freezing

To freeze Spinach Artichoke Soup, let it cool completely.

Transfer to airtight containers and leave space for expansion.

Label with the date and freeze for up to 3 months.

Reheating

To reheat Spinach Artichoke Soup, use low to medium heat on the stovetop.

Stir occasionally.

Alternatively, microwave in a covered dish.

Stir every 30 seconds until evenly heated.

Final Thoughts

Spinach Artichoke Soup is a delightful blend of flavors that combines the earthiness of spinach with the unique taste of artichokes.

This creamy soup is perfect for any season and can easily be adapted to suit your taste preferences.

Whether you enjoy it as a starter or a main dish, it’s sure to be a comforting addition to your meal repertoire.

Feel free to experiment with different herbs or spices to make it your own.

Frequently Asked Questions

Can I Substitute the Heavy Cream With a Non-Dairy Alternative?

Yes, you can substitute heavy cream with non-dairy alternatives like coconut milk, almond milk, or cashew cream. Choose a thicker option for a creamy texture. Adjust seasoning to balance flavors, ensuring the dish retains its rich taste.

How Can I Make the Soup Low-Carb?

To make the soup low-carb, replace the heavy cream with unsweetened almond milk. Skip the cornstarch slurry, and use a cauliflower puree to thicken. Opt for fresh ingredients and adjust seasonings to maintain flavor.

What Type of Artichokes Work Best for This Recipe?

You’ll want to use canned artichoke hearts for this recipe. They’re convenient, already tender, and flavorful. Just drain and chop them before adding. Fresh artichokes require more prep, while frozen might add extra moisture.

Can I Add Protein to the Soup?

Sure, you can add protein to the soup. Try diced cooked chicken, turkey, or tofu for a vegetarian option. Make certain it’s cooked beforehand and stirred in during the final simmering stage for even heat distribution.

Is It Possible to Make This Soup in a Slow Cooker?

Absolutely, you can make this soup in a slow cooker. Sauté the onion and garlic first, then combine all ingredients except cream and cheese. Cook on low for 4-6 hours. Add cream and cheese before serving.

Spinach Artichoke Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Blender or immersion blender
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 medium onion chopped
• 3 clove garlic minced
• 4 cup chicken or vegetable broth
• 1 cup heavy cream
• 1 can (14 ounces) artichoke hearts drained and chopped
• 6 ounce fresh spinach chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 1/2 cup grated Parmesan cheese

Instructions

 

• Heat the olive oil in a large pot over medium heat.
• Add the chopped onion and garlic, and sauté until the onion is translucent.
• Pour in the chicken or vegetable broth and bring to a simmer.
• Stir in the heavy cream and continue to heat until warmed through.
• Add the chopped artichoke hearts and spinach to the pot.
• Season with salt, black pepper, and red pepper flakes.
• Simmer for 10-15 minutes until the spinach is wilted and the flavors meld.
• Use a blender or immersion blender to carefully puree the soup until smooth.
• Stir in the grated Parmesan cheese until melted and incorporated.
• Let the soup rest for 5 minutes before serving.

Notes

For a thicker soup, you can add a small amount of cornstarch slurry during the simmering process. Adjust the seasoning according to taste, and feel free to garnish with additional Parmesan cheese or a drizzle of olive oil for extra flavor.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.