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This Creamy Spinach–Artichoke Soup is the perfect blend of comfort and nourishment. Velvety smooth, rich without being heavy, and packed with spinach, artichoke hearts, and aromatic herbs, this cozy bowl delivers incredible flavor with minimal effort. Whether you’re preparing a quick weeknight meal, a warm lunch, or a wholesome dish for entertaining, this soup brings restaurant-quality taste straight to your kitchen.

With its creamy texture, vibrant color, and satisfying depth, this soup is a delicious way to enjoy nutrient-rich vegetables in a comforting format. Every spoonful feels indulgent, yet the ingredients keep it light and wholesome. It’s easy to customize, family-friendly, and simple enough for everyday cooking.

Ingredients

Base Ingredients

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

Vegetables

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

Broth & Creaminess

• 4 cups vegetable broth (or chicken broth)
• 1 cup unsweetened almond milk or whole milk

Seasonings

• ½ cup grated Parmesan cheese (optional)
• ¼ tsp black pepper
• ¼ tsp salt (or to taste)
• ¼ tsp dried thyme
• ¼ tsp dried basil
• 1 tbsp lemon juice (optional)
• 1 tbsp flour (optional, for thickening)

Garnish

• Fresh parsley, chopped
• Extra Parmesan (optional)

Instructions

Step 1 — Build the Flavor Base

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook for 5 minutes until softened.
3. Stir in minced garlic and cook for 1–2 minutes until fragrant.

Step 2 — Cook the Vegetables

4. Add chopped spinach and cook until wilted, about 3–4 minutes.
5. Stir in chopped artichokes and sauté for another 2–3 minutes.

Step 3 — Form the Soup

6. Pour in the vegetable broth. Bring to a gentle simmer for 10 minutes.
7. Add almond milk or whole milk and stir to combine.
8. Mix in Parmesan cheese (if using), salt, pepper, thyme, and basil.
9. For a thicker soup, whisk flour with a small amount of broth to form a slurry and stir it in. Let simmer for 3–5 minutes.

Step 4 — Add Freshness

10. Stir in lemon juice to brighten the flavor.

Step 5 — Optional Blending

11. For a creamy texture, blend the soup using an immersion blender or blend in batches.
12. Return to pot and simmer another 5 minutes.

Step 6 — Serve

13. Ladle into bowls and garnish with parsley and extra Parmesan.

Pro Tips

• Sauté onions slowly to develop deeper flavor.
• Use whole milk for extra creaminess or almond milk to keep it light.
• Don’t skip the lemon — it makes the soup taste fresh and vibrant.
• For a silky finish, blend only half the soup and mix it back in.
• Add broth gradually if you prefer a thinner consistency.

Why This Recipe Works

• Creamy without heavy cream — perfect for lighter eating.
• Rich vegetable flavor from spinach and artichokes.
• Fast and simple — ready in under 1 hour.
• Customizable for vegan, dairy-free, or protein-boosted versions.
• Comforting and nutritious, making it ideal for family meals.

Substitutions & Variations

Dairy-Free / Vegan Options

• Use oat milk or coconut milk.
• Substitute Parmesan with nutritional yeast.

Protein Add-Ins

• Rotisserie chicken
• White beans
• Chickpeas

Flavor Variations

• Add mushrooms for earthiness.
• Stir in pesto for an herby boost.
• Include potatoes for a heartier soup.
• Add red chili flakes for heat.
• Blend cashews for extra creaminess.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Make the soup up to 24 hours ahead — the flavor improves overnight.

Storage

• Refrigerate in airtight containers for up to 4 days.

Freezing

• Freeze for up to 3 months.
• Thaw in the fridge overnight before reheating.

Reheating

• Warm gently on the stovetop over low heat.
• Add a splash of broth or milk if the soup thickens too much.

Serving Ideas

• With warm bread or garlic toast
• Paired with a crisp green salad
• As a starter for pasta or roasted chicken dishes
• With crumbled feta or a dollop of sour cream
• Served alongside grilled sandwiches

Nutrition (Estimated Per Serving)

• Calories: 200–250
• Protein: 4g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: ~4g
• Sodium: varies depending on broth

Frequently Asked Questions

Can I use frozen spinach?

Yes — thaw and drain well before adding.

Can I use chicken broth instead of vegetable broth?

Absolutely, it adds more depth and richness.

Can I make this gluten-free?

Yes — skip the flour or use a gluten-free thickener.

How do I make the soup creamier without cream?

Blend part of the soup or add cashew cream or tahini.

Can I make it ahead of time?

Yes — it reheats beautifully and tastes even better the next day.

This creamy Spinach–Artichoke Soup is a cozy, nourishing recipe that brings together vibrant vegetables, aromatic herbs, and a silky broth. Easy to customize, simple to prepare, and packed with comforting flavor, it’s the perfect dish for cold evenings, meal prep, or family dinner nights. Every spoonful delivers warmth, richness, and wholesome goodness.

Creamy Spinach-Artichoke Soup

A rich, velvety Spinach-Artichoke Soup made with fresh spinach, artichoke hearts, and herbs. Nutritious, comforting, and ready in 45 minutes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 200 kcal

Ingredients

  

Base Ingredients

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

Vegetables

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

Broth & Creaminess

• 4 cups vegetable broth (or chicken broth)
• 1 cup unsweetened almond milk or whole milk

Seasonings

• ½ cup grated Parmesan cheese (optional)
• ¼ tsp black pepper
• ¼ tsp salt (or to taste)
• ¼ tsp dried thyme
• ¼ tsp dried basil
• 1 tbsp lemon juice (optional)
• 1 tbsp flour (optional, for thickening)

Garnish

• Fresh parsley, chopped
• Extra Parmesan (optional)

Instructions

 

• Build the Flavor Base

  Heat olive oil in a large pot over medium heat.

  Add diced onion and cook for 5 minutes until softened.

  Stir in minced garlic and cook for 1–2 minutes until fragrant.
• Cook the Vegetables

  Add chopped spinach and cook until wilted, about 3–4 minutes.

  Stir in chopped artichokes and sauté for another 2–3 minutes.
• Form the Soup

  Pour in the vegetable broth. Bring to a gentle simmer for 10 minutes.

  Add almond milk or whole milk and stir to combine.

  Mix in Parmesan cheese (if using), salt, pepper, thyme, and basil.

  For a thicker soup, whisk flour with a small amount of broth to form a slurry and stir it in. Let simmer for 3–5 minutes.
• Add Freshness

  Stir in lemon juice to brighten the flavor.
• Optional Blending

  For a creamy texture, blend the soup using an immersion blender or blend in batches.

  Return to pot and simmer another 5 minutes.
• Serve

  Ladle into bowls and garnish with parsley and extra Parmesan.

Notes

• Adjust thickness with broth or milk as needed.
• Blend fully for a smooth soup or partially for texture.
• Lemon is optional but brightens the flavor beautifully.

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