Creamy Spinach Artichoke Soup: 5 Steps to Comfort Food Bliss

I’ve found the ultimate comfort in this Creamy Spinach Artichoke Soup—a rich, velvety bowl filled with tender greens, tangy artichokes, and a touch of garlic. It’s quick, simple, and full of flavor, making it a cozy choice for lunch or dinner.

Why You’ll Love This Recipe

I love how this soup transforms basic pantry staples into something luxurious and satisfying. It’s creamy without being too heavy, and the spinach-artichoke combo brings a nostalgic flavor that reminds me of the classic dip—but in a soothing, spoonable form. It’s perfect with a slice of crusty bread or served as a starter for a comforting meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– fresh spinach
– canned artichoke hearts (drained and chopped)
– heavy cream
– vegetable broth
– chopped onion
– minced garlic
– olive oil
– salt
– pepper

directions

I heat olive oil in a pot over medium heat, then sauté onion and garlic until they’re soft and fragrant. I add in the spinach and chopped artichokes, cooking them for about 2 minutes until they begin to soften. I pour in the vegetable broth, bring it to a boil, then lower the heat and stir in the heavy cream. I season with salt and pepper and let the soup simmer for about 10 minutes. For a smoother texture, I blend it with an immersion blender, but sometimes I leave it chunky for more bite.

Servings and timing

• Yield: Serves 4

• Prep time: about 5 minutes

• Cook time: 25 minutes

• Total time: 30 minutes

Variations

Sometimes I swap heavy cream with half-and-half or coconut milk for a lighter option. For extra flavor, I stir in a tablespoon of cream cheese or Parmesan near the end. I’ve also added white beans for a protein boost, or stirred in red pepper flakes when I want a little heat.

storage/reheating

I store leftovers in an airtight container in the fridge, and they keep well for up to 4 days. I reheat it gently on the stove or in the microwave, stirring occasionally to maintain its creaminess. When I want to freeze it, I cool the soup completely, then transfer to a freezer-safe container. It reheats beautifully—just give it a good stir after thawing.

FAQs

Can I use frozen spinach instead of fresh?

Yes—I’ve used frozen spinach in a pinch. I just thaw and squeeze out excess moisture before adding it to the pot.

What’s the best way to blend the soup?

I usually use an immersion blender directly in the pot. If I want it extra smooth, I transfer it to a countertop blender in batches.

Can I make this dairy-free?

Absolutely—I swap the heavy cream for coconut cream or an unsweetened plant-based cream alternative, and it still turns out deliciously creamy.

Does this soup freeze well?

Yes—it freezes beautifully. I cool it completely, store in freezer-safe containers, and thaw overnight in the fridge before reheating.

What should I serve with it?

I love it with a slice of crusty sourdough, grilled cheese, or a side salad. It also works well as a starter before pasta or roasted chicken.

Can I use fresh artichokes?

You can, but I find canned artichoke hearts are quicker and easier. Just make sure they’re well-drained before chopping.

How can I thicken the soup more?

I sometimes stir in a bit of cream cheese or a cornstarch slurry if I want a thicker texture. Blending the soup also naturally thickens it.

Is this soup low-carb?

Mostly—especially if I skip the bread on the side. Using heavy cream and veggies keeps the carbs fairly minimal.

How can I make it spicier?

I add a pinch of crushed red pepper flakes or a dash of hot sauce for a gentle kick. It pairs well with the creamy base.

Can I prep it ahead?

Definitely—I’ve made it a day in advance and found the flavor deepens overnight. Just reheat and serve when ready.

Conclusion

This Creamy Spinach Artichoke Soup is my go-to for fast comfort. It’s rich, full of flavor, and comes together in just half an hour. Whether I’m looking for a light meal or a cozy starter, this soup always delivers that warm, satisfying hug in a bowl.

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