There’s something magical about a warm bowl of soup—it comforts the soul, warms the heart, and fills the kitchen with irresistible aromas. Among the countless soup varieties, Spinach-Artichoke Soup holds a special place for anyone who loves the creamy richness of classic dip flavors in a wholesome, nourishing meal. Inspired by the beloved spinach-artichoke dip, this soup transforms it into a lighter, healthier, yet indulgent dish that works for lunch, dinner, or even a cozy snack on chilly evenings.
I still remember the first time I made this soup at home: the aroma of sautéed onions and garlic filled the kitchen, the vibrant green of the spinach brightened the pot, and the tender artichokes added a subtle, sophisticated touch. Blending it all together yielded a silky, creamy soup that was both comforting and elegant. Whether you’re cooking for yourself, family, or guests, this soup elevates a simple meal into something memorable. Plus, it’s easy to customize—use dairy-free milk, skip the cheese, or adjust the herbs to your liking.
Recipe Overview
Spinach-Artichoke Soup is a creamy, flavorful soup that combines tender spinach and artichoke hearts with aromatic onions, garlic, and herbs. Finished with a touch of Parmesan and optional lemon juice, it’s smooth, comforting, and perfect for any occasion. This soup is not only delicious but also nourishing, making it a must-try for vegetarians and soup lovers alike.
Ingredients & Instructions
Here’s a step-by-step guide to creating this creamy, flavorful soup, along with tips to ensure every bowl is perfect.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups fresh spinach, washed and chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 cups vegetable broth (or chicken broth)
- 1 cup unsweetened almond milk (or whole milk)
- ½ cup grated Parmesan cheese (optional)
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- 1 tablespoon lemon juice (optional)
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5–7 minutes. Then, stir in the minced garlic and cook for an additional 30–60 seconds until fragrant. Be careful not to burn the garlic as it can turn bitter.
2. Add Spinach and Artichokes
Add the chopped spinach to the pot and cook until wilted, about 2–3 minutes. Stir frequently to ensure even cooking. Then, mix in the chopped artichoke hearts, allowing the flavors to combine and meld with the aromatics.
Tip: For a more vibrant green color, add the spinach in batches if necessary, letting it wilt before adding more.
3. Pour in the Broth
Add vegetable or chicken broth and bring the mixture to a gentle simmer. This allows the flavors of the spinach, artichokes, onion, and garlic to blend beautifully. Simmer for about 5–7 minutes, stirring occasionally.
4. Add Milk and Creaminess
Pour in the milk and continue to simmer, stirring frequently. The soup will begin to develop a creamy texture as it heats.
Tip: For extra richness, use whole milk or half-and-half. For a lighter version, almond milk or low-fat milk works perfectly.
5. Season and Thicken
Stir in the Parmesan cheese, black pepper, salt, thyme, and basil. Adjust seasoning to taste. For a thicker soup, mix flour with a small amount of broth to form a slurry, then add it to the pot and simmer for a few minutes until slightly thickened.
Tip: Parmesan adds a nutty, savory depth, but you can skip it for a dairy-free version or substitute with nutritional yeast.
6. Brighten with Lemon
Add lemon juice if desired for a hint of brightness. This small addition elevates the flavors and balances the richness of the creamy soup.
7. Blend Until Smooth
Use an immersion blender to blend the soup directly in the pot for a smooth, velvety texture. Alternatively, blend in batches in a regular blender. Once blended, return to the pot and simmer briefly to heat through.
Tip: Blend carefully to avoid spills, and let the soup cool slightly before using a regular blender.
8. Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese if desired. Serve warm, with crusty bread or a light salad on the side for a complete meal.
Cooking Tips & Variations
1. Make It Vegan
Use almond or oat milk, skip the Parmesan, or substitute with a vegan cheese or nutritional yeast for a creamy, plant-based option.
2. Customize Herbs
Experiment with herbs like oregano, rosemary, or tarragon for subtle flavor variations. Fresh herbs added at the end enhance aroma and freshness.
3. Add Protein
Stir in cooked chicken, shrimp, or beans to turn this soup into a hearty, protein-packed meal.
4. Adjust Consistency
For a thicker soup, increase the flour or reduce the broth slightly. For a lighter, brothier version, simply add more broth or milk until the desired consistency is reached.
5. Make Ahead
This soup stores well in the refrigerator for 3–4 days. Reheat gently on the stovetop, adding a splash of milk or broth to restore creaminess.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
Serving Ideas
- Serve with crusty bread or garlic toast for dipping.
- Pair with a green salad or roasted vegetables for a complete meal.
- Garnish with toasted pine nuts or a drizzle of olive oil for extra texture and flavor.
Spinach-Artichoke Soup is more than just a soup—it’s a cozy, flavorful experience that brings comfort and elegance to any meal. With its creamy texture, tender vegetables, and aromatic herbs, it captures the beloved flavors of classic spinach-artichoke dip in a nourishing, satisfying form. Whether served for a weeknight dinner, a casual lunch, or a dinner party starter, this soup is sure to impress and delight. Its versatility, ease of preparation, and delicious taste make it a recipe you’ll return to time and again.
FAQs
1. Can I make this soup ahead of time?
Yes! It can be prepared a day in advance and stored in the refrigerator. Reheat gently before serving.
2. Can I freeze Spinach-Artichoke Soup?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat slowly.
3. How do I make it dairy-free?
Use almond, oat, or soy milk and skip Parmesan cheese or substitute with nutritional yeast.
4. Can I make it thicker?
Yes, stir in a flour or cornstarch slurry, or add more cheese or potatoes for natural thickness.
5. What can I serve with this soup?
Crusty bread, garlic toast, a fresh salad, or roasted vegetables pair beautifully with the creamy soup.
Creamy Spinach-Artichoke Soup combines tender spinach and artichokes with aromatic herbs and Parmesan for a comforting, easy-to-make soup perfect for any meal.
