Creamy Spinach And Artichoke Soup
Creamy spinach artichoke soup turns the classic dip flavors into a rich, cozy soup. This easy soup is ready in under an hour and perfect with a big hunk of bread for sopping up every last drop of goodness!
Spinach artichoke dip is one of our very favorite dips for parties and when we are out to dinner ordering appetizers.
Now you can have your dip in soup form and eat it too!
This creamy spinach artichoke soup is everything we love about the cheesy dip but in a rich cheesy soup.
There’s nothing better than digging into a cozy bowl on a cold night with a big hunk of crusty bread for dipping all the goodness up.
Ingredients
To make this you’ll need:
- Butter– To saute the onions and garlic in
- Onion– A small peeled and diced yellow onion
- Garlic– Minced or pressed
- Seasoning– Seasoned salt and black pepper
- Spinach– 10 ounce bag of frozen spinach
- Flour– To thicken the soup
- Chicken broth– If you want this to be vegetarian you could use vegetable broth instead
- Artichoke hearts– A 14 ounce can, drained and chopped
- Cheeses– Cubed cream cheese, shredded mozzarella, and shredded and shaved Parmesan
- Heavy cream– Don’t substitute this for a lower fat milk product. You want maximum richness here.
How to Make
This super creamy spinach and artichoke soup can be yours in well under an hour!
To make it, melt the butter in a large heavy bottomed pot or Dutch oven set over medium high heat.
Once the butter has melted, saute the onions in the pot, stirring often, for 5 minutes until soft and translucent.
Stir in the garlic and cook just until the garlic is fragrant.
Then, stir in the spinach and seasonings, breaking up the spinach as you stir.
Let it cook for 6-7 minutes, until the spinach is hot.
Then stir in the flour and keep stirring until there are no lumps.
Once the flour is incorporated, stir in the broth and artichokes and bring the mixture to a simmer.
Let it simmer for 8-10 minutes.
Turn the heat down to low and wait 2-3 minutes.
After a few minutes, quickly stir in the cream.
Once the cream is incorporated, stir in the cream cheese followed by the Parmesan and mozzarella until melted and evenly incorporated.
Ladle into bowls and serve with crusty bread.
Enjoy!
Storing Leftovers
Store leftover soup in an airtight container in the fridge for up to 4 days.
Reheat in a pot over medium low heat on the stovetop until warmed through.
Thin with more broth if needed when reheating.
Tips and Tricks
- I’ve found the easiest way to ‘chop’ my canned artichokes is to use kitchen sheers and cut them up in the can.
- When you add the cream to the hot soup, add and stir it in quickly to prevent curdling. Also don’t skip turning the heat down and taking a couple minutes to let the soup cool slightly.
- Want to make this extra hearty? Add chopped rotisserie chicken to the soup!
Other Spinach Artichoke Recipes
Creamy spinach artichoke soup is the coziest way to warm up this winter.
Make it and enjoy!
Looking for other spinach artichoke recipes?
Try these:
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Creamy Spinach And Artichoke Soup
Ingredients
- 2 tbsp butter
- 1 small yellow onion peeled & diced
- 2 tbsp minced garlic
- 1/4 tsp seasoned salt
- 1 1/2 tsp freshly cracked black pepper
- 1 10 oz bag frozen spinach
- 3 tbsp flour
- 4 1/2 - 5 cups chicken broth
- 1 14 oz can artichoke hearts drained & chopped
- 1 8 oz block cream cheese cubed
- 1 cup shredded Parmesan cheese
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- shaved parmesan cheese for garnish (optional)
Instructions
- Add the butter to a large heavy bottomed pot, or Dutch oven, set over medium high heat. Once melted add the onions, stirring often, sautéing for 5 minutes until soft and translucent. Stir in the garlic and cook for 60 seconds.2 tbsp butter, 1 small yellow onion, 2 tbsp minced garlic
- Add the spinach and seasonings to the pot, stirring to combine and breaking up the spinach. Cook for 6-7 minutes, until the spinach is hot. Add the flour, and stir until there are no lumps.1/4 tsp seasoned salt, 1 1/2 tsp freshly cracked black pepper, 1 10 oz bag frozen spinach, 3 tbsp flour
- Add the broth and artichokes to the pot, stirring to combine, and bring the mixture to a simmer. Simmer for 8-10 minutes.4 1/2 - 5 cups chicken broth, 1 14 oz can artichoke hearts
- Reduce the heat to low, wait 2-3 minutes, then add the cream and stir quickly to combine.1 cup heavy cream
- Add the cream cheese to the pot, and stir until melted and evenly incorporated.1 8 oz block cream cheese
- Add the Parmesan and mozzarella cheese to the pot, stirring again just until melted and smooth.1 cup shredded Parmesan cheese, 1 cup shredded mozzarella cheese
- Ladle into bowls and serve with crusty bread.shaved parmesan cheese
Notes
- I've found the easiest way to 'chop' my canned artichokes is to use kitchen sheers and cut them up in the can.
- When you add the cream to the hot soup, add and stir it in quickly to prevent curdling. Also don't skip turning the heat down and taking a couple minutes to let the soup cool slightly.
- Want to make this extra hearty? Add chopped rotisserie chicken to the soup!
Nutrition
recipe adapted from Modern Honey
