Creamy Spinach Artichoke Soup

This Creamy Spinach Artichoke Soup is a rich and comforting dish inspired by the classic spinach artichoke dip. It’s loaded with tender spinach, artichokes, and a velvety, cheesy broth that makes every spoonful irresistible. Perfect for a cozy night in, this soup is easy to make and full of bold flavors.

Why You’ll Love This Recipe

• Inspired by the beloved spinach artichoke dip but in a warm, creamy soup form
• Quick and easy to make in under an hour
• Packed with nutrients from spinach and artichokes
• A great way to enjoy a restaurant-quality dish at home
• Perfect for meal prep and reheats beautifully

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter
• Onion
• Garlic
• Flour
• Chicken or vegetable broth
• Cream cheese
• Heavy cream
• Parmesan cheese
• Artichoke hearts
• Fresh spinach
• Salt and pepper
• Red pepper flakes (optional for spice)

Directions

1. In a large pot, melt butter over medium heat. Add chopped onion and garlic, and sauté until fragrant and softened.
2. Stir in the flour to create a roux, cooking for about 1 minute.
3. Gradually pour in the broth, whisking continuously to avoid lumps.
4. Add the cream cheese, stirring until melted and smooth.
5. Pour in the heavy cream and Parmesan cheese, allowing the mixture to thicken.
6. Add chopped artichoke hearts and fresh spinach, cooking until the spinach wilts.
7. Season with salt, pepper, and red pepper flakes if using.
8. Simmer for 10 minutes, stirring occasionally, until flavors meld together.
9. Serve hot with crusty bread or crackers.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Dairy-Free Option: Use coconut milk instead of heavy cream and dairy-free cream cheese.
• Keto-Friendly: Reduce the flour and substitute with a thickening agent like xanthan gum.
• Protein Boost: Add shredded chicken for extra heartiness.
• Spicy Kick: Increase red pepper flakes or add diced jalapeños.
• Extra Cheese: Stir in shredded mozzarella or Gruyère for more richness.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months in a freezer-safe container. Thaw in the refrigerator before reheating.
• Reheating: Warm over low heat on the stovetop, stirring occasionally. Add a splash of broth or cream if needed to adjust the consistency.

FAQs

How do I prevent the soup from curdling?

Use low heat when adding dairy ingredients and stir continuously.

Can I use frozen spinach instead of fresh?

Yes, thaw and drain it thoroughly before adding to the soup.

What’s the best type of artichoke to use?

Canned or jarred artichoke hearts (drained) work best for convenience.

Can I make this soup ahead of time?

Absolutely! It tastes even better the next day after the flavors meld together.

Is this soup gluten-free?

No, but you can use cornstarch or a gluten-free flour blend instead of regular flour.

Can I add other vegetables?

Yes! Mushrooms, bell peppers, or cauliflower would be great additions.

What kind of broth should I use?

Both chicken and vegetable broth work well, depending on your preference.

Can I make this in a slow cooker?

Yes, cook on low for 4-5 hours, adding the dairy in the last 30 minutes.

How can I make the soup thicker?

Let it simmer longer or add a little more flour at the beginning.

What can I serve with this soup?

Crusty bread, garlic bread, or a side salad pair wonderfully.

Conclusion

Creamy Spinach Artichoke Soup is a deliciously rich and satisfying dish that combines the best elements of a classic dip into a comforting meal. Whether you’re looking for a quick weeknight dinner or something special to impress guests, this soup is sure to be a hit. Try it today and enjoy a bowl of creamy, cheesy goodness!

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