There’s nothing quite like a big bowl of creamy spinach artichoke soup to warm your soul on a chilly day. This rich and velvety soup is not just comforting; it’s a delightful hug in a bowl! With the perfect blend of fresh spinach and tender artichokes, it packs a flavor punch while remaining wonderfully light. Trust me, once you try it, you’ll find yourself making it for family dinners, cozy nights in, or even as a fancy starter for guests. It’s so versatile that you can easily enjoy it as a light meal on its own or pair it with some crusty bread for dipping. Get ready to fall in love with this creamy goodness!
Ingredients List
- 2 cups fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1 cup vegetable broth
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
How to Prepare Creamy Spinach Artichoke Soup
Making creamy spinach artichoke soup is a breeze, and I promise you’ll have a delicious pot of goodness ready in no time! Just follow these simple steps, and you’ll be savoring every last spoonful in about 30 minutes.
Step 1: Sauté the Aromatics
First things first, heat that olive oil in a pot over medium heat. I love using a sturdy pot for this, as it helps everything cook evenly. Toss in the chopped onion and minced garlic, and sauté until they’re soft and fragrant—about 3-5 minutes. This step is crucial because it creates the flavor base for your soup. You’ll know it’s ready when the kitchen smells amazing!
Step 2: Add Spinach and Artichokes
Now, it’s time to add the star ingredients! Stir in the chopped spinach and artichokes, and cook them for about 2 minutes. You’ll see the vibrant green of the spinach brightening up the pot, and those artichokes will soften beautifully. It’s like watching a transformation happen right before your eyes!
Step 3: Combine with Broth
Next, pour in the vegetable broth and bring everything to a gentle boil. This is where the magic happens! Once it’s bubbling, reduce the heat to low so we can simmer. This step is essential for melding all those flavors together and turning this mix into a luscious soup.
Step 4: Incorporate Cream and Season
After a few minutes, it’s time to stir in the heavy cream. Oh, the creaminess! This will enrich the soup’s consistency and flavor like you wouldn’t believe. Don’t forget to season with salt and pepper to taste. Just a touch will elevate the whole dish, so taste as you go!
Step 5: Simmer and Blend
Now, let the soup simmer for about 10 minutes. This allows all the flavors to meld together beautifully. If you prefer a silky smooth texture, you can blend the soup with an immersion blender right in the pot, or transfer it to a standard blender (just be careful—it’s hot!). Blending gives it that luxurious feel, but if you like a bit of chunkiness, feel free to leave it as is. Both ways are delicious!
Nutritional Information
Now, I want to share a little note about the nutritional values of this creamy spinach artichoke soup. Just keep in mind that nutrition can vary based on the specific ingredients and brands you use, so these numbers are approximate. For a typical serving size of 1 cup, here’s what you can expect:
- Calories: 250
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 2g
- Protein: 5g
- Sodium: 600mg
- Cholesterol: 50mg
So, whether you’re indulging or just enjoying a cozy bowl, this soup is a delightful balance of flavors and nutrients! Enjoy every creamy spoonful!
Why You’ll Love This Recipe
- Quick preparation time—ready in just 30 minutes!
- Incredibly creamy texture that makes each spoonful feel indulgent.
- Perfect balance of flavors from the fresh spinach and artichokes.
- Vegetarian-friendly, making it a great option for everyone.
- Ideal for meal prep—store it for easy lunches or dinners throughout the week.
- Comforting and satisfying, perfect for chilly days or cozy nights in.
Tips for Success
To ensure your creamy spinach artichoke soup turns out absolutely perfect every time, I’ve got a few handy tips for you!
- Fresh Ingredients: Always opt for fresh spinach when possible. It adds a beautiful color and flavor that frozen spinach just can’t match. If you do use frozen, make sure to thaw and drain it fully to avoid excess water in your soup.
- Customize the Creaminess: If you prefer a lighter soup, feel free to swap out some of the heavy cream for more vegetable broth. You can also use half-and-half for a middle ground—still creamy but not as rich!
- Don’t Rush the Aromatics: Take your time sautéing the onions and garlic. This step builds the flavor foundation, so don’t skimp on the time—3-5 minutes is key!
- Texture Preference: If you’re unsure about blending, start by blending half the soup and leaving the rest chunky. This gives you a nice mix of creamy and textured bites!
- Season Gradually: Always taste your soup as you go! Adding salt and pepper gradually helps you find that perfect balance without over-seasoning. You can always add more, but it’s hard to take away!
- Serve Hot: This soup is best served hot, so if you make it ahead of time, just reheat gently on the stove. Avoid boiling it again, as that can affect the creaminess.
By following these tips, you’ll be well on your way to making the best creamy spinach artichoke soup that’s sure to impress everyone at your table. Enjoy the cooking adventure!
Storage & Reheating Instructions
Leftover creamy spinach artichoke soup can be a game changer for your week! To store it, simply let the soup cool down to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days, so you can enjoy it whenever the craving hits.
If you want to keep it longer, you can freeze the soup! Just make sure to use a freezer-safe container or freezer bags, and it should last for about 2-3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge before reheating.
As for reheating, I recommend gently warming it on the stovetop over low heat. Stir occasionally to ensure it heats evenly and doesn’t stick to the bottom. If it looks a little thick after sitting in the fridge, don’t worry! Just add a splash of vegetable broth or water to get it back to that creamy consistency. Remember, patience is key—avoid boiling it, as that can alter the lovely creamy texture. Enjoy every delightful spoonful all over again!
FAQ about Creamy Spinach Artichoke Soup
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works in a pinch. Just be sure to thaw and drain it well before adding it to the soup. This helps prevent excess water from making your creamy spinach artichoke soup too watery.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread for dipping, but you can also serve it alongside a fresh salad or grilled cheese sandwiches for a complete meal. If you’re feeling fancy, top it with some croutons or a sprinkle of Parmesan cheese for added flavor!
How can I make this soup dairy-free?
If you want to keep it dairy-free, you can substitute the heavy cream with coconut milk or a plant-based cream alternative. The flavor will change a bit, but it’ll still be delicious! Just make sure to adjust the seasoning to match your taste.
Can I add other vegetables to the soup?
Definitely! Feel free to get creative. Carrots, zucchini, or even some diced potatoes can be great additions. Just sauté them along with the onion and garlic to ensure they’re tender before adding the spinach and artichokes.
How long does this soup last in the fridge?
Your creamy spinach artichoke soup will keep in the fridge for up to 3 days in an airtight container. Just remember to reheat it gently on the stove to keep that creamy texture intact!
Creamy Spinach Artichoke Soup: 5 Steps to Comfort Food Bliss
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy soup made with spinach and artichokes.
Ingredients
- 2 cups fresh spinach
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1 cup vegetable broth
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and garlic; sauté until soft.
- Add spinach and artichokes; cook for 2 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and stir in heavy cream.
- Season with salt and pepper.
- Simmer for 10 minutes.
- Blend until smooth if desired.
Notes
- Serve with crusty bread.
- Store leftovers in an airtight container.
- Can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: creamy spinach artichoke soup, spinach soup, artichoke soup
