There’s a certain magic in a warm bowl of soup—the way it comforts, nourishes, and brings a sense of home with every spoonful. Among the many varieties, Spinach-Artichoke Soup stands out for its creamy texture, vibrant green color, and layers of flavor. Inspired by the beloved spinach-artichoke dip, this soup transforms a classic appetizer into a cozy, heartwarming meal that’s perfect any time of year.
I first made this soup on a chilly evening when I wanted something light yet satisfying. The aroma of sautéed onions and garlic filling the kitchen instantly lifted my spirits, and the combination of tender spinach and artichoke hearts created a rich, indulgent taste without feeling heavy. What’s even better is how versatile this soup is—you can make it dairy-free, add extra protein, or adjust the thickness to your liking. It’s the kind of recipe that feels gourmet but is surprisingly easy to prepare.
Whether you’re cooking for a family dinner, a weeknight meal, or a cozy night in, Spinach-Artichoke Soup offers comfort, nutrition, and a touch of elegance—all in one bowl.
Recipe Overview
Spinach-Artichoke Soup is a creamy, savory blend of fresh spinach, artichoke hearts, aromatic onions, and garlic, simmered in a flavorful broth and enriched with milk and Parmesan cheese. Smooth, light, and nutritious, it’s a healthy twist on a classic dip that’s perfect as a starter or a main course.
Ingredients & Instructions
Here’s everything you need to make this creamy, flavorful soup, along with tips for the perfect texture and taste.
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 the 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 1–2 minutes until fragrant.
Tip: Stir frequently to prevent garlic from burning, which can give the soup a bitter taste.
2. Add Spinach and Artichokes
Stir in the chopped spinach and cook until wilted. Then, add the chopped artichoke hearts, mixing gently to combine. Cooking the spinach first helps release its natural flavors and makes it easier to blend later.
3. Simmer with Broth
Pour in the broth and bring the soup to a gentle simmer. Allow it to cook for 5–10 minutes to let the flavors meld together. This step enhances the natural sweetness of the vegetables and creates a harmonious base for the soup.
4. Add Milk and Seasonings
Stir in the milk, then continue to simmer until the soup reaches a creamy consistency. Add Parmesan cheese, black pepper, salt, thyme, and basil, tasting and adjusting as needed. For a thicker soup, mix the flour with a little broth to create a slurry, then stir it into the pot and simmer for a few more minutes.
Tip: Using unsweetened almond milk keeps it lighter and dairy-free, while whole milk or cream makes it richer.
5. Brighten with Lemon
Add lemon juice if desired. A small splash brightens the flavors and balances the richness of the milk and cheese.
6. Blend to Perfection
Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, blend in batches in a regular blender. Return to the heat and simmer briefly to warm through.
Pro Tip: For a chunkier texture, blend only half of the soup, leaving some spinach and artichokes intact.
7. Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese if desired. Serve hot with crusty bread, garlic croutons, or a side salad for a complete meal.
Cooking Tips & Variations
This soup is versatile and can be adapted to suit your taste and dietary preferences:
1. Make It Vegan
Skip the Parmesan and use unsweetened almond milk or oat milk for a creamy, plant-based version. Nutritional yeast can add a cheesy flavor without dairy.
2. Boost Protein
Add cooked chicken, shrimp, or beans to make it a heartier, protein-rich meal.
3. Adjust Thickness
For a lighter soup, use extra broth. For a thicker version, add a bit more flour or cook down the soup longer to concentrate the flavors.
4. Spice It Up
A pinch of red pepper flakes or a dash of cayenne pepper adds subtle heat and depth.
5. Fresh Herbs
While thyme and basil work beautifully, try adding oregano, tarragon, or dill for different flavor profiles.
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 and reheat gently on the stovetop.
Serving Ideas
- Pair with crusty bread, garlic toast, or baguette slices.
- Serve as a starter or light lunch with a crisp green salad.
- Top with croutons or roasted chickpeas for added texture.
Spinach-Artichoke Soup is the perfect balance of creamy indulgence and healthy goodness. It’s easy to make, customizable, and packed with flavor, making it a winner for weeknight dinners or special occasions. From the aromatic sautéed onions and garlic to the rich blend of spinach and artichokes, every spoonful is satisfying, nutritious, and comforting.
Whether you’re looking for a light meal, a cozy dinner, or a make-ahead option, this soup checks all the boxes. The vibrant green color, creamy texture, and savory depth ensure that it will quickly become a family favorite and a go-to recipe for any season.
FAQs
1. Can I make this soup dairy-free?
Yes! Substitute almond milk or other plant-based milk and skip the Parmesan or use nutritional yeast for a cheesy flavor.
2. How can I make it thicker?
Mix 1 tablespoon of flour with a bit of broth to make a slurry, then stir it into the soup while simmering.
3. Can I freeze Spinach-Artichoke Soup?
Absolutely. Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently.
4. Can I add protein?
Yes! Chicken, shrimp, or beans can be added to make it more filling.
5. Can I leave the soup chunky?
Yes. Blend only half of the soup or skip blending altogether for a rustic, chunky texture.
Spinach-Artichoke Soup is creamy, healthy, and comforting. Made with fresh spinach, artichokes, and Parmesan, it’s easy, flavorful, and perfect for any meal.