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Spinach-Artichoke Soup Recipe

Spinach-Artichoke Soup Recipe
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★★★★★

5.2 from 18 reviews

This wholesome and flavorful Spinach-Artichoke Soup combines fresh spinach, tender artichoke hearts, and savory seasonings in a creamy broth. Perfect as a light lunch or comforting appetizer, this easy-to-make soup can be customized for dairy-free or vegetarian diets and offers a nourishing, antioxidant-rich meal option.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced

Vegetables

  • 4 cups fresh spinach, washed and chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped (halal-certified)

Liquids & Dairy

  • 4 cups vegetable broth (or chicken broth for non-vegetarian)
  • 1 cup unsweetened almond milk or whole milk
  • 1/2 cup grated Parmesan cheese (optional)

Seasonings & Thickener

  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 tablespoon lemon juice (optional)
  • 1 tablespoon flour (optional, for thickening)

Garnish

  • Fresh parsley, chopped

Instructions

  1. Prepare the Soup Base: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
  2. Sauté Spinach and Artichokes: Stir in the chopped fresh spinach and cook until just wilted, about 3-4 minutes. Add the chopped artichoke hearts and cook for an additional 2-3 minutes to combine flavors thoroughly.
  3. Create the Soup: Pour in 4 cups of vegetable broth and bring to a gentle simmer. Let it cook for about 10 minutes to meld the flavors. Next, add the almond milk or whole milk and simmer for 5 more minutes to achieve a creamy consistency.
  4. Season the Soup: Stir in the grated Parmesan cheese (if using), black pepper, salt, dried thyme, and dried basil. Taste and adjust seasonings as needed. For a thicker soup, whisk 1 tablespoon of flour with a small amount of broth to form a slurry, then add to the pot and simmer for a few more minutes until thickened.
  5. Finish with Lemon Juice: Optionally, add 1 tablespoon of lemon juice to brighten the flavors and stir well.
  6. Blend the Soup (Optional): For a smoother texture, use an immersion blender to blend the soup directly in the pot until reaching desired consistency. Alternatively, blend in batches using a blender. Return the soup to a gentle simmer for 5 minutes to combine flavors and heat through.
  7. Serve and Garnish: Ladle the finished soup into bowls and garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired. Serve warm.

Notes

  • Use vegetable broth to keep the soup vegetarian or substitute chicken broth for a non-vegetarian version.
  • Parmesan cheese is optional and can be omitted for a dairy-free or vegan adaptation.
  • To make the soup gluten-free, skip the flour or use a gluten-free thickener.
  • Fresh lemon juice enhances the brightness of the soup but can be left out if preferred.
  • Blending the soup is optional; leaving it chunky yields a heartier texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: spinach soup, artichoke soup, creamy vegetable soup, vegetarian soup, healthy soup, easy soup recipe

Find it online: https://leofoster.com/spinach-artichoke-soup-recipe/