This Creamy Spinach Artichoke Soup is a comforting and flavorful dish inspired by the classic spinach artichoke dip. It’s rich, velvety, and packed with tender spinach, tangy artichokes, and a luscious creamy broth. Whether you’re looking for a cozy winter meal or a delicious appetizer, this soup is sure to satisfy.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 cups fresh spinach, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup cream cheese, softened
- 1 cup shredded Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon lemon juice
For Garnish:
- Extra Parmesan cheese
- Crushed red pepper flakes
- Fresh chopped parsley
- Toasted bread or croutons
Preparation
Step 1: Sauté Aromatics
In a large pot, melt butter over medium heat. Add chopped onion and sauté until soft, about 4 minutes. Stir in garlic, thyme, and red pepper flakes, cooking for another minute until fragrant.
Step 2: Add Artichokes and Spinach
Add the chopped artichoke hearts and cook for 2-3 minutes. Stir in the fresh spinach and cook until wilted.
Step 3: Simmer the Soup
Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let cook for 10 minutes, allowing the flavors to meld.
Step 4: Blend for a Creamy Texture
Using an immersion blender, blend the soup until smooth, or leave some chunks for texture. If using a regular blender, carefully blend in batches and return to the pot.
Step 5: Add Creamy Ingredients
Reduce the heat to low and stir in heavy cream, whole milk, cream cheese, and Parmesan. Continue stirring until everything is melted and smooth. Season with salt, black pepper, and lemon juice to enhance the flavor.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with extra Parmesan, red pepper flakes, and fresh parsley. Serve with toasted bread or croutons for added texture.
Variations
- Low-Carb Version: Replace milk with more heavy cream and reduce the broth slightly.
- Vegan Option: Use coconut milk instead of dairy and nutritional yeast instead of Parmesan.
- Extra Protein: Add shredded chicken or cooked bacon.
Cooking Notes
- Use fresh spinach for the best flavor, but frozen spinach works too—just thaw and drain it first.
- Adjust the thickness by adding more or less broth.
- For an even richer flavor, add a splash of white wine before simmering.
Serving Suggestions
- Pair with garlic bread or a crusty baguette for dipping.
- Serve with a side salad for a balanced meal.
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 390
- Protein: 12g
- Carbohydrates: 18g
- Fat: 32g
- Sodium: 720mg
FAQs
Q: Can I make this soup ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat.
Q: Can I freeze it?
Due to the dairy content, freezing may affect the texture. If freezing, do so before adding the cream, then add it when reheating.
Q: How can I make it thicker?
Add a tablespoon of cornstarch mixed with water, or use more cream cheese.
Conclusion
This Creamy Spinach Artichoke Soup is a luxurious, comforting dish that brings together the flavors of a classic dip in a warm, satisfying bowl. Perfect for chilly nights or as a restaurant-worthy appetizer, this soup is a must-try!