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Creamy Spinach Artichoke Soup

This Creamy Spinach Artichoke Soup is a rich and velvety dish packed with nutritious spinach and artichokes, making it the perfect comfort food for any occasion. It's quick to prepare and delivers a burst of flavor in every spoonful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Stirring spoon
  • 1 Measuring cups and spoons
  • 1 Blender or immersion blender
  • 1 Ladle
  • 1 Cutting board
  • 1 Chef's knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 10 oz frozen chopped spinach, thawed and drained
  • 14 oz artichoke hearts, drained and chopped
  • 1 cup heavy cream For a lighter version, substitute half-and-half.
  • 1 cup cream cheese, softened For a lighter version, reduce cream cheese.
  • 1 teaspoon dried thyme
  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish (optional)

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
  • Add the minced garlic and cook for an additional 1-2 minutes, ensuring the garlic doesn't burn.
  • Pour in the vegetable broth and bring it to a simmer. Add the drained spinach and chopped artichoke hearts, stirring to combine.
  • Reduce the heat and stir in the heavy cream and softened cream cheese. Continue stirring until the cream cheese is melted and the mixture is smooth.
  • Add the dried thyme, crushed red pepper flakes (if using), salt, and pepper. Taste and adjust the seasoning as needed.
  • For a creamier texture, use an immersion blender to blend the soup to your desired consistency. Alternatively, transfer the soup in batches to a regular blender, then return it to the pot.
  • Heat the soup gently on low until warmed through, then serve hot, garnished with grated Parmesan cheese if desired.

Notes

For a lighter version, substitute half-and-half for heavy cream and reduce cream cheese.
Add croutons or toasted bread as toppings for added texture.
This soup can be stored in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stove before serving.