Spinach-Artichoke Soup Recipe

If you’re craving something that feels both comforting and indulgently fresh, this Spinach-Artichoke Soup is your new best friend. It blends the delicate earthiness of spinach with tender, flavorful artichokes in a velvety broth that’s just the right balance of creamy and light. Perfect as a cozy lunch or a starter for a dinner party, this soup is an effortless way to get a hearty dose of greens with a luxurious twist. Once you try this Spinach-Artichoke Soup, you’ll wonder how you ever lived without it.

Ingredients You’ll Need

Putting together this Spinach-Artichoke Soup is a breeze, thanks to a handful of fresh, wholesome ingredients that each play a vital role in building flavor, texture, and color. From vibrant leafy greens to savory Parmesan, every element comes together seamlessly.

• Olive Oil: The perfect base for sautéing, it adds subtle fruity richness without overpowering the other flavors.
• Onion: Diced and softened, it forms the aromatic backbone, providing gentle sweetness and depth.
• Garlic: Minced to bring a fragrant warmth that elevates the entire soup experience.
• Fresh Spinach: Washed and chopped, this leafy green adds vibrant color, a slightly earthy taste, and tons of nutrients.
• Artichoke Hearts: Drained and chopped, these bring a unique tender texture and subtle tang that makes the soup truly special.
• Vegetable Broth: Keeps the soup light and soothing while layering in savory complexity.
• Almond Milk (or Whole Milk): Adds creamy smoothness without heaviness, making the soup feel indulgent but balanced.
• Parmesan Cheese (optional): A sprinkle brings a salty, nutty umami boost that deepens the soup’s flavor profile.
• Black Pepper: Just a touch for gentle heat and spice.
• Salt: Enhances all the natural flavors and ties everything together.
• Dried Thyme: Adds bright, earthy herbal notes that beautifully complement the vegetables.
• Dried Basil: A fragrant addition that lends a subtle sweetness and freshness.
• Lemon Juice (optional): A splash at the end cuts through the creaminess with an uplifting burst of brightness.
• Flour (optional): Used for thickening the soup if you prefer a heartier texture.
• Fresh Parsley: Chopped for a fresh, herbaceous garnish that finishes the soup with a pop of color and freshness.

How to Make Spinach-Artichoke Soup

Step 1: Prepare the Soup Base

Begin by heating your olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and cook it down gently until it’s soft and translucent, releasing that wonderful sweetness we love. Then, stir in the minced garlic and let it cook just until you can smell its inviting aroma, careful not to let it burn. Next, toss in the chopped spinach and watch it wilt, turning your pot a beautiful shade of green, followed by the artichoke hearts which will add a layer of texture and subtle flavor.

Step 2: Create the Soup

Pour the vegetable broth into the pot and bring everything to a gentle simmer. This simmering time lets all those flavors mingle and build a comforting depth. After about 10 minutes, stir in the almond milk or whole milk to introduce that creamy silkiness that makes this soup extra satisfying. Now it’s time to season: add your Parmesan cheese, black pepper, salt, thyme, and basil, and taste as you go to find your perfect balance of flavors. If you’re craving a thicker texture, whisk in a flour slurry and simmer a little longer. Finally, brighten things up with a squeeze of lemon juice — it’s a subtle touch that makes all the difference.

Step 3: Blend for Creaminess (Optional)

If you love a luxuriously smooth soup, grab your immersion blender and gently puree the soup right in the pot. You can also blend in batches in a traditional blender. After blending, return the heated soup to a gentle simmer to marry the flavors thoroughly and ensure it’s piping hot and ready to serve.

Step 4: Serve and Garnish

Ladle your gorgeous Spinach-Artichoke Soup into bowls and finish with a fresh sprinkle of chopped parsley and, if you like, a little extra Parmesan cheese. This final touch not only looks beautiful but adds a lift of fresh aroma and flavor that’s simply irresistible.

How to Serve Spinach-Artichoke Soup

Garnishes

Fresh parsley is a classic choice to bring vibrant green freshness and an herbal pop atop the creamy soup. A tiny drizzle of good olive oil or a few twists of cracked black pepper can also enhance the presentation while adding subtle bursts of flavor with every spoonful.

Side Dishes

This soup pairs beautifully with simple crusty bread for dipping, garlic toast to add a savory crunch, or even a light salad with a bright vinaigrette to keep the meal balanced and fresh. The richness of the soup means your sides can be delightfully uncomplicated and still wonderfully complementary.

Creative Ways to Present

For a fun twist, try serving this Spinach-Artichoke Soup in mini bread bowls or small ramekins as an appetizer. You can also drizzle a swirl of chili oil for a touch of heat, or sprinkle toasted pine nuts on top for a nutty crunch that surprises the palate. Presentation isn’t just about looks — it elevates the whole dining experience.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach-Artichoke Soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before reheating to redistribute any settling ingredients and enjoy all over again.

Freezing

This soup freezes wonderfully, making it a great make-ahead meal option. Allow the soup to cool completely before transferring it to freezer-safe containers or sturdy zip-top bags. It will keep well for up to 2 months. Just remember not to include fresh toppings or garnishes before freezing.

Reheating

Reheat on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to restore that creamy texture. If the soup seems too thick after reheating, add a splash of broth or milk to loosen it up to your preferred consistency.

FAQs

Can I make Spinach-Artichoke Soup vegan?

Absolutely! Simply omit the Parmesan cheese or substitute with a vegan cheese alternative, and use vegetable broth along with a plant-based milk like almond or oat milk, which will keep the soup creamy without any dairy.

What can I substitute for artichoke hearts?

If you can’t find artichoke hearts, try using hearts of palm or even chopped asparagus as alternatives. They offer a similar tender texture and mild flavor that won’t overpower the soup.

Is it okay to use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Just be sure to thaw and squeeze out excess water before adding it to the pot so your soup doesn’t get too watery.

Can I make this soup thicker?

Definitely. The recipe includes an option to add a flour slurry for thickening. Another trick is to blend part of the soup and leave the rest chunky to maintain a nice balance of texture.

How long does it take to make Spinach-Artichoke Soup?

From start to finish, you’re looking at about 30 to 40 minutes. It’s a relatively quick recipe for such a flavorful and nourishing soup — perfect for busy weeknights or when you want something satisfying without the fuss.

Final Thoughts

If you’re ready to add a beautiful new favorite to your meal rotation, this Spinach-Artichoke Soup is calling your name. It’s fresh, comforting, and indulgently creamy all at once, ideal for anytime you want to feel nourished and happy. Whip up a batch, share it with friends or family, and watch it quickly become a beloved classic in your kitchen.

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