Creamy Spinach Artichoke Soup

Why You’ll Love This Recipe

• It’s like eating your favorite spinach-artichoke dip—only in soup form.
• The creaminess brings comfort, while spinach and artichokes add depth and texture.
• You can make it vegetarian (or even vegan with tweaks) while retaining its richness.
• It’s straightforward to prepare, yet feels elegant and indulgent.

Ingredients

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

• Olive oil or butter
• Onion, chopped
• Garlic cloves, minced
• (Optional) Celery or carrot, diced — for extra flavor
• Fresh or frozen spinach (if frozen, thawed and drained)
• Canned artichoke hearts, drained and chopped
• All-purpose flour (or a substitute thickener)
• Vegetable or chicken broth
• Milk, half-and-half, or cream
• Cream cheese or soft cheese (optional, for extra richness)
• Salt and freshly ground black pepper
• (Optional) Grated Parmesan or other cheese
• Lemon juice (a splash, to brighten)
• Fresh herbs for garnish (such as parsley or chives)

Directions

1. Sauté aromatics:
   In a large pot over medium heat, warm the olive oil (or melt butter). Add the chopped onion (and celery or carrot if using) and sauté until softened and translucent, about 4–5 minutes. Add garlic and cook another 30 seconds until fragrant.
2. Add greens and artichokes:
   Stir in the spinach and chopped artichokes. Cook briefly, allowing the spinach to wilt and combine with the artichokes.
3. Thicken base:
   Sprinkle the flour over the mixture and stir well to coat and cook briefly (about 1 minute), forming a light roux.
4. Add broth & simmer:
   Gradually pour in the broth, stirring constantly to avoid lumps. Bring to a gentle simmer, reduce heat, and allow to cook for 5–10 minutes so flavors meld and the soup thickens.
5. Add dairy & cheese:
   Stir in the milk (or half-and-half or cream). If using cream cheese, add it now and let it melt into the soup. Stir gently. Add grated Parmesan or additional melting cheese, if desired, and stir until smooth.
6. Season & finish:
   Add a splash of lemon juice, then taste and adjust salt and pepper. Simmer another minute or two.
7. Blend (optional):
   For a smoother texture, use an immersion blender (or transfer part to a blender) to purée some or all of the soup. You may leave some bits of artichoke or spinach whole for texture.
8. Serve & garnish:
   Ladle into bowls, garnish with fresh herbs (parsley, chives), extra cheese, or a drizzle of olive oil or cream. Serve warm with crusty bread.

Servings and timing

Makes about 4–6 servings
Total time: ~35–40 minutes (10 minutes prep + 10 minutes simmering + blending and finishing)

Storage / Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
• Reheating: Gently reheat on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much, stir in a little extra milk or broth to loosen it.

Variations

• Vegan version: Use non-dairy milk or oat milk, plant-based cream, and omit cream cheese or use a vegan alternative. (See vegan version ideas in sources.) (Rabbit and Wolves)
• Extra vegetables: Add mushrooms, leeks, or zucchini for greater depth.
• Spiced twist: Add a pinch of nutmeg, red pepper flakes, or smoked paprika for warmth.
• Cheese variation: Use goat cheese, feta, or Gruyère instead of cream cheese or Parmesan for a different flavor edge.
• Chunky version: Skip blending so the soup remains more rustic with discernible spinach and artichoke pieces.

FAQs

Can I use frozen spinach?

Yes. Thaw and drain it well to avoid excess water diluting the soup.

Do I need both cream and cream cheese?

You can choose one. Cream cheese adds richness and body; cream or milk provides base creaminess. Use whichever you prefer.

Will the soup curdle if I add cream?

If you heat it gently and avoid boiling, it should stay smooth. Add the cream over low heat and stir in gradually.

How can I make it thicker?

You can increase the flour (or substitute with cornstarch slurry), use less broth, or add more cream cheese or powdered milk.

Can I prep portions ahead?

Yes. You can cook the base ahead (up to step 4), cool, and store. Add dairy and blend just before serving.

What can I serve with it?

Crusty bread, garlic toast, a side salad, or even a grilled sandwich pairs beautifully.

Conclusion

Creamy Spinach Artichoke Soup transforms familiar dip flavors into a deeply satisfying, hug-in-a-bowl meal. With its balance of green veggies, cheesy richness, and comforting warmth, it’s perfect for cold days or anytime you crave something cozy yet nutritious. If you like, I can send you a fully measured recipe card (for 2, 4, or 6 servings) or a vegan version—would you prefer that?

Creamy Spinach Artichoke Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and comforting soup inspired by the flavors of spinach artichoke dip, this creamy bowl blends tender greens, savory aromatics, and velvety dairy for a satisfying starter or light main.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup diced celery or carrot (optional)
• 4 cups fresh spinach or 1 (10 oz) package frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 tbsp all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup milk, half-and-half, or cream
• 4 oz cream cheese (optional, for added richness)
• 1/4 cup grated Parmesan or cheese of choice (optional)
• Salt and black pepper, to taste
• 1–2 tsp fresh lemon juice
• Fresh parsley or chives, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, heat olive oil or butter over medium heat. Add chopped onion (and optional celery/carrot) and sauté for 4–5 minutes until softened.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Stir in spinach and artichoke hearts. Cook for 2–3 minutes until spinach wilts.
4. Sprinkle flour over the mixture and stir for 1 minute to form a light roux.
5. Gradually pour in broth while stirring to avoid lumps. Bring to a simmer and cook for 5–10 minutes until slightly thickened.
6. Stir in milk or cream. Add cream cheese and Parmesan (if using), stirring until melted and smooth.
7. Season with salt, pepper, and lemon juice to taste. Simmer for a few more minutes to blend flavors.
8. Optional: Use an immersion blender to blend part or all of the soup to desired consistency.
9. Ladle into bowls and garnish with parsley, chives, or extra cheese. Serve warm.

Notes

• Use frozen spinach for convenience—just thaw and drain thoroughly.
• Blend fully for a smooth soup, or partially for texture.
• To make it vegan, use plant-based milk and cream cheese substitutes.
• Leftovers thicken in the fridge—add broth or milk to thin when reheating.
• Add mushrooms or leeks for extra depth of flavor.

Nutrition

• Serving Size: 1.5 cups
• Calories: 280
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 35mg