This creamy spinach artichoke soup is a comforting and flavorful dish that combines the richness of artichokes with the freshness of spinach, all enveloped in a creamy, savory broth. It’s an easy-to-make soup that’s perfect for cozy nights or when you’re craving a delicious, hearty meal. The creamy texture and savory flavor will have you coming back for more!
Recipe Overview
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: ~300 kcal per serving
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 cups fresh spinach, chopped (or 1 frozen spinach, thawed)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Crusty bread, for serving (optional)
Instructions
1. Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
2. Add the Artichokes and Spinach:
- Stir in the chopped artichokes and spinach. If using fresh spinach, add it in batches, stirring until it wilts. If using frozen spinach, add it directly.
- Cook for 3-5 minutes until the spinach is wilted and tender.
3. Add the Broth and Seasonings:
- Pour in the vegetable or chicken broth, then add the dried thyme, basil, salt, and pepper.
- Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to combine.
4. Blend the Soup (Optional):
- For a smoother, creamier texture, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth.
5. Stir in the Cream and Parmesan:
- Lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the soup is creamy.
6. Final Adjustments:
- Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
- If the soup is too thick, you can add a bit more broth or cream to reach your desired consistency.
7. Serve and Enjoy:
- Ladle the soup into bowls and serve hot with a slice of crusty bread on the side for dipping.
Tips & Variations
- Add Protein: For a heartier meal, add cooked chicken or turkey to the soup for extra protein.
- Vegan Version: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan to make the soup vegan.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Make It a Smooth Soup: If you prefer a completely smooth soup, blend it thoroughly in a blender for a velvety texture.
This creamy spinach artichoke soup is a perfect balance of rich and comforting flavors with a nutritious twist from the spinach and artichokes. It’s an easy and satisfying dish that’s sure to please any crowd!
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Creamy Spinach Artichoke Soup – Easy & Flavorful Recipe
- Total Time: 35 minutes
Description
This creamy spinach artichoke soup is a comforting and flavorful dish that combines the richness of artichokes with the freshness of spinach, all enveloped in a creamy, savory broth. It’s an easy-to-make soup that’s perfect for cozy nights or when you’re craving a delicious, hearty meal. The creamy texture and savory flavor will have you coming back for more!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 cups fresh spinach, chopped (or 1 frozen spinach, thawed)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Crusty bread, for serving (optional)
Instructions
1. Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
2. Add the Artichokes and Spinach:
- Stir in the chopped artichokes and spinach. If using fresh spinach, add it in batches, stirring until it wilts. If using frozen spinach, add it directly.
- Cook for 3-5 minutes until the spinach is wilted and tender.
3. Add the Broth and Seasonings:
- Pour in the vegetable or chicken broth, then add the dried thyme, basil, salt, and pepper.
- Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to combine.
4. Blend the Soup (Optional):
- For a smoother, creamier texture, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth.
5. Stir in the Cream and Parmesan:
- Lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the soup is creamy.
6. Final Adjustments:
- Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
- If the soup is too thick, you can add a bit more broth or cream to reach your desired consistency.
7. Serve and Enjoy:
- Ladle the soup into bowls and serve hot with a slice of crusty bread on the side for dipping.
Notes
- Add Protein: For a heartier meal, add cooked chicken or turkey to the soup for extra protein.
- Vegan Version: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan to make the soup vegan.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Make It a Smooth Soup: If you prefer a completely smooth soup, blend it thoroughly in a blender for a velvety texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~300 kcal per serving