This Creamy Spinach and Artichoke Soup transforms the beloved dip into a velvety, comforting bowl. It’s rich with greens and tender artichokes, finished with a touch of creaminess for a luxurious yet easy meal. Perfect for chilly evenings, this soup feels special without the fuss.
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Why You’ll Love This Creamy Spinach and Artichoke Soup
Cozy Elegance: All the creamy, savory notes of the classic dip in a warm, sippable form.
Velvety Texture: Smooth base with delightful bits of artichoke and spinach in every spoonful.
Flexible & Forgiving: Adapts easily to fresh or frozen spinach, and works with vegetable broth.
Indulgent & Nutritious: Packed with good-for-you greens for a delicious dose of veggies.
Ingredients & Tools
- 2 tablespoons olive oil or unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 (14 oz / 400 g) can or jar of artichoke hearts, drained and roughly chopped
- 6 cups (about 180 g) fresh spinach, tightly packed
- 4 cups (946 ml) chicken or vegetable broth
- 1 cup (240 ml) heavy cream or half-and-half
- 1/2 cup (50 g) grated Parmesan cheese
- 4 oz (115 g) cream cheese, softened and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg (trust me on this!)
- Kosher salt and freshly ground black pepper, to taste
Tools: A large pot or Dutch oven, a wooden spoon, and an immersion blender or standard countertop blender.
Notes: Use a broth you enjoy—it sets the flavor foundation. A pinch of nutmeg adds subtle warmth that makes the dish sing.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 10 g |
| Fat: | 25 g |
| Carbs: | 15 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the nutmeg. I know it’s a small amount, but it’s a classic pairing with creamy spinach dishes. It doesn’t make the soup taste like nutmeg; instead, it enhances the savory, cheesy notes and cuts through the richness perfectly.
- To fresh or frozen spinach? Fresh spinach gives you the brightest color and most delicate texture, but frozen is a fantastic, economical alternative. If using frozen, be sure to thaw and thoroughly squeeze out all the excess water—otherwise, you’ll end up with a watery soup.
- What kind of artichokes are best? I prefer using marinated artichoke hearts packed in jars for a little extra flavor, but canned in water work just fine. Just make sure to drain them well and give them a quick rinse to remove any overly briny taste.
- Get your cream cheese soft. Taking the time to let the cream cheese come to room temperature and cutting it into small cubes is the key to getting it to melt smoothly into the soup without any annoying lumps.
How to Make Creamy Spinach and Artichoke Soup
Step 1: Start by building your flavor base. Heat the olive oil or butter in your large pot over medium heat. Once it’s shimmering, add the diced onion and cook for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice the sweet aroma starting to fill your kitchen—that’s exactly what you want. Add the minced garlic and cook for just one more minute, until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
Step 2: Now, it’s time for the stars of the show. Add the chopped artichoke hearts and the dried thyme to the pot. Stir everything together and let it cook for another 2-3 minutes. This quick sauté helps to deepen the flavor of the artichokes and wake up the dried herbs. You should hear a gentle sizzle—that’s the sound of flavor developing.
Step 3: Pour in the broth, making sure to scrape up any tasty bits that have stuck to the bottom of the pot. Bring the liquid to a steady simmer, then reduce the heat to low, cover the pot, and let it gently bubble away for about 10 minutes. This simmering time allows the artichokes to become perfectly tender and lets all the flavors meld together beautifully.
Step 4: Uncover the pot and stir in all of the fresh spinach. It will look like a mountain at first, but don’t worry—it wilts down incredibly quickly. Stir continuously for just 1-2 minutes until the spinach has completely collapsed and turned a vibrant dark green. The soup will suddenly look much more voluminous and rich with greenery.
Step 5: Here comes the fun part—blending! If you’re using an immersion blender, this is its moment to shine. Carefully blend the soup right in the pot until it’s mostly smooth but still has some texture from the artichokes. If you’re using a countertop blender, work in batches, never filling the blender more than halfway, and hold the lid down with a towel to prevent any explosive hot soup incidents. The goal is a velvety base with little flecks of green and artichoke.
Step 6: Return the soup to the pot if you used a countertop blender, and reduce the heat to the lowest setting. Now, stir in the heavy cream, the softened cream cheese cubes, the grated Parmesan, onion powder, and that all-important pinch of nutmeg. Keep stirring gently until the cream cheese has completely melted and the soup is uniformly creamy and hot. Do not let it boil after adding the dairy, as this can cause it to separate.
Step 7: The final touch is seasoning. Taste the soup—I mean, really taste it. Now is the time to season with kosher salt and a generous amount of freshly ground black pepper. The amount of salt needed can vary quite a bit depending on the saltiness of your broth and Parmesan, so go slowly, taste, and adjust. Ladle the soup into bowls and serve immediately while it’s piping hot and wonderfully creamy.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Not recommended—dairy may separate and texture can become grainy.
- Reviving: Reheat gently on low, stirring often. Thin with broth or cream if needed.
Serving Suggestions
Complementary Dishes
- A thick, crusty slice of sourdough bread — There’s nothing better for dipping and scooping up every last bit of this creamy soup. The tangy, chewy bread provides the perfect textural contrast.
- A simple, bright arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon dressing cut through the richness of the soup beautifully, creating a wonderfully balanced meal.
- Garlic herb croutons — For an extra crunch and a burst of garlic flavor, homemade croutons are the way to go. They add a fantastic texture that makes each bite more interesting.
Drinks
- A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity and citrus notes in these wines cleanse the palate between spoonfuls of the rich, creamy soup, making each taste feel fresh.
- A chilled glass of hard apple cider — The slight sweetness and effervescence of a dry cider is a surprisingly perfect partner, offering a refreshing counterpoint to the savory, cheesy flavors.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are all you need to reset your taste buds and keep the soup from feeling too heavy.
Something Sweet
- Lemon bars — The bright, tangy sweetness of a classic lemon bar is the ideal finish. It feels light and refreshing after the savory, creamy main course.
- Shortbread cookies with a dark chocolate drizzle — These are simple, buttery, and not too sweet. The hint of dark chocolate provides a sophisticated endnote that doesn’t overwhelm.
- Vanilla bean panna cotta with a berry compote — If you want to continue the creamy theme, this dessert is a dream. It’s silky and cool, with the tart berries providing a lovely contrast.
Top Mistakes to Avoid
- Mistake: Boiling the soup after adding the dairy. Once the cream, cream cheese, and Parmesan are in, you must keep the heat very low. Bringing it to a boil can cause the dairy to curdle or separate, giving you a grainy, broken soup instead of a silky one.
- Mistake: Not blending to the right consistency. If you blend it completely until it’s baby-food smooth, you lose the lovely textural interest from the artichokes. The goal is a creamy base with some bits for your spoon to find. I’ve over-blended before and missed that chunky-dip feeling.
- Mistake: Forgetting to season at the end. The saltiness of your broth and cheese can vary wildly. If you salt at the beginning, you might end up with an overly salty soup. Always do your final seasoning after all the ingredients, especially the cheeses, have been incorporated and melted.
- Mistake: Using cold, hard cream cheese. If you toss in a cold block of cream cheese, it will never fully incorporate and you’ll be left with little white lumps floating in your otherwise beautiful soup. Softening it is a non-negotiable step for creaminess.
Expert Tips
- Tip: For a deeper, more complex flavor, try roasting your artichokes first. If you have a little extra time, toss the drained and chopped artichoke hearts with a bit of olive oil and roast them at 400°F (200°C) for 15-20 minutes until the edges are slightly caramelized. This adds a wonderful nutty sweetness to the soup.
- Tip: Make it ahead for even better flavor. Like many soups, this one tastes even better the next day after the flavors have had more time to marry. Let it cool completely, store it in an airtight container in the fridge, and gently reheat it on the stove over low heat.
- Tip: Add a splash of lemon juice at the very end. A teaspoon or two of fresh lemon juice stirred in right before serving can brighten up all the flavors and cut through the richness in the most delightful way. It’s a tiny step with a big impact.
- Tip: Want a lighter version? You have options. You can substitute the heavy cream with half-and-half or even whole milk, though the soup will be a little less rich. For a dairy-free version, use full-fat canned coconut milk and a vegan cream cheese alternative.
FAQs
Can I freeze this creamy spinach and artichoke soup?
Honestly, I don’t recommend it. Soups with a high dairy content, like this one with cream and cream cheese, tend to separate and become grainy when frozen and thawed. The texture just isn’t the same. It’s best enjoyed fresh or stored in the refrigerator for up to 3 days. If you must freeze it, expect to re-blend it vigorously upon reheating to try and re-emulsify it, but the silky texture will likely be compromised.
My soup turned out too thick. How can I thin it out?
No problem at all—this is an easy fix! Simply stir in a little more broth, cream, or even some milk, a quarter-cup at a time, until it reaches your desired consistency. Warm the liquid slightly before adding it to prevent shocking the soup and cooling it down too much. Just remember to taste and re-season if needed after diluting it.
Can I use frozen spinach instead of fresh?
Absolutely, and it works wonderfully. You’ll need one 10-ounce (280 g) block of frozen chopped spinach. The key is to thaw it completely and then squeeze out every last drop of water using your hands or a clean kitchen towel. If you skip this step, all that extra water will dilute your soup, making it thin and less flavorful.
What can I use if I don’t have an immersion blender?
A standard countertop blender is a perfect substitute. Just be very careful when blending hot liquids. Always work in small batches, don’t fill the blender jar more than halfway, and remove the center cap from the lid, covering the hole with a folded kitchen towel instead. This allows steam to escape safely and prevents a messy—and dangerous—soup explosion.
Is there a way to make this soup vegetarian or vegan?
Yes, it’s very adaptable! For a vegetarian version, simply use a high-quality vegetable broth. For a vegan version, use vegetable broth, substitute the heavy cream with full-fat canned coconut milk, use a vegan Parmesan alternative, and swap the cream cheese for a plain, unsweetened vegan cream cheese. The method remains exactly the same, and you’ll still get a deliciously creamy result.
Creamy Spinach And Artichoke Soup
Make this easy Creamy Spinach and Artichoke Soup recipe for a rich, comforting meal. Ready in 40 minutes! Get the simple, delicious recipe now.
Ingredients
For the Ingredients
-
2 tablespoons olive oil or unsalted butter
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
1 can or jar artichoke hearts (14 oz / 400 g, drained and roughly chopped)
-
6 cups fresh spinach (about 180 g, tightly packed)
-
4 cups chicken or vegetable broth (946 ml)
-
1 cup heavy cream or half-and-half (240 ml)
-
1/2 cup grated Parmesan cheese (50 g)
-
4 oz cream cheese (115 g, softened and cubed)
-
1 teaspoon dried thyme
-
1/2 teaspoon onion powder
-
1/4 teaspoon ground nutmeg
-
Kosher salt and freshly ground black pepper (to taste)
Instructions
-
Start by building your flavor base. Heat the olive oil or butter in your large pot over medium heat. Once it’s shimmering, add the diced onion and cook for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice the sweet aroma starting to fill your kitchen—that’s exactly what you want. Add the minced garlic and cook for just one more minute, until fragrant. Be careful not to let the garlic brown, as it can turn bitter.01
-
Now, it’s time for the stars of the show. Add the chopped artichoke hearts and the dried thyme to the pot. Stir everything together and let it cook for another 2-3 minutes. This quick sauté helps to deepen the flavor of the artichokes and wake up the dried herbs. You should hear a gentle sizzle—that’s the sound of flavor developing.02
-
Pour in the broth, making sure to scrape up any tasty bits that have stuck to the bottom of the pot. Bring the liquid to a steady simmer, then reduce the heat to low, cover the pot, and let it gently bubble away for about 10 minutes. This simmering time allows the artichokes to become perfectly tender and lets all the flavors meld together beautifully.03
-
Uncover the pot and stir in all of the fresh spinach. It will look like a mountain at first, but don’t worry—it wilts down incredibly quickly. Stir continuously for just 1-2 minutes until the spinach has completely collapsed and turned a vibrant dark green. The soup will suddenly look much more voluminous and rich with greenery.04
-
Here comes the fun part—blending! If you’re using an immersion blender, this is its moment to shine. Carefully blend the soup right in the pot until it’s mostly smooth but still has some texture from the artichokes. If you’re using a countertop blender, work in batches, never filling the blender more than halfway, and hold the lid down with a towel to prevent any explosive hot soup incidents. The goal is a velvety base with little flecks of green and artichoke.05
-
Return the soup to the pot if you used a countertop blender, and reduce the heat to the lowest setting. Now, stir in the heavy cream, the softened cream cheese cubes, the grated Parmesan, onion powder, and that all-important pinch of nutmeg. Keep stirring gently until the cream cheese has completely melted and the soup is uniformly creamy and hot. Do not let it boil after adding the dairy, as this can cause it to separate.06
-
The final touch is seasoning. Taste the soup—I mean, really taste it. Now is the time to season with kosher salt and a generous amount of freshly ground black pepper. The amount of salt needed can vary quite a bit depending on the saltiness of your broth and Parmesan, so go slowly, taste, and adjust. Ladle the soup into bowls and serve immediately while it’s piping hot and wonderfully creamy.07
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