Okay, so, you know how sometimes you just *need* a big ol’ hug in a bowl? That’s what soup is to me. Especially a cozy, dreamy bowl of something warm and wonderful. And let me tell you, this Creamy Spinach Artichoke Soup is exactly that! It’s super easy, totally delish, and it’s always a hit with anyone I make it for. Seriously, people practically beg for the recipe!

I stumbled upon this recipe a few years ago. I’m a bit of a kitchen explorer, and I wanted to recreate that classic spinach artichoke dip, but as a soup. After a bit of tweaking and tasting (and maybe a few happy accidents!), I finally perfected it, and now I’m so excited to share my go-to version with you. Get ready for soup bliss, friends!

Why You’ll Love This Creamy Spinach Artichoke Soup

Okay, friends, let me tell you why I make this soup ALL the time! It’s because it’s:

Ridiculously easy: Seriously, you can whip this up in under 30 minutes.
Packed with flavor: It’s creamy, savory, and just bursting with deliciousness.
Totally versatile: You can jazz it up with extra veggies or herbs – it’s all good!

Trust me, once you try it, you’ll be hooked!

Ingredients for the Best Creamy Spinach Artichoke Soup

Alright, so here’s what you need to make this magic happen! Don’t worry, the ingredient list is pretty straightforward. You probably have half of it already! Here we go:

1 tablespoon of good-quality olive oil.
1 medium onion, finely chopped.
2 cloves of garlic, minced (fresh is *always* best!).
4 cups of vegetable broth. I usually go for low-sodium so I can control the salt.
1 (14-ounce) can of artichoke hearts, drained and quartered. You can use marinated, but make sure to adjust the salt!
10 ounces of fresh spinach, washed and, um, spinach-ed. (Get rid of the stems!)
1 cup of heavy cream. Don’t skimp here; it’s what makes it so dreamy!
1/2 cup of grated Parmesan cheese. Freshly grated is always better.
Salt and pepper to taste. Season at the end, and don’t be shy!

See? Nothing too crazy, right? Let’s get cooking!

How to Make Creamy Spinach Artichoke Soup: Step-by-Step Instructions

Okay, friends, let’s get down to the fun part: actually making this amazing Creamy Spinach Artichoke Soup! Don’t worry, it’s super simple. Just follow these steps, and you’ll have a bowl of heaven in no time. I promise!

Preparing the Vegetables

First up, we gotta prep our veggies! Heat that olive oil in a big pot (a Dutch oven works great) over medium heat. Then, throw in your chopped onion and cook it for about 5 minutes, or until it’s softened and translucent. You don’t want any browning here, just nice and soft. Next, toss in the minced garlic and cook it for just a minute. Careful, it splatters, so keep an eye on it! Just enough to release that glorious aroma.

Simmering the Soup Base

Now, pour in your vegetable broth. Give it a stir, and bring it to a simmer. You want those little bubbles, but not a rolling boil! Now’s the time to add those quartered artichoke hearts. Just let them hang out in there for a few minutes. Next up, add your fresh spinach – it’ll wilt pretty quickly, so only about 3-5 minutes, until it’s all nice and soft. See? Easy peasy!

Adding the Cream and Parmesan

Remove the pot from the heat. This is important: we don’t want to curdle the cream! Now, stir in that glorious heavy cream. Give it a good swirl! Next, add in your grated Parmesan cheese. Oh my gosh, the smells already! Stir it all together until everything is well combined and the cheese is melted. Finally, season with salt and pepper to your liking. Taste it – adjust the seasoning, and you’re ready to serve! Wow!

Tips for Success: Perfecting Your Creamy Spinach Artichoke Soup

Okay, friends, wanna know how to make this Creamy Spinach Artichoke Soup absolutely *amazing*? Here are a few tricks I’ve learned along the way! First of all, if you want a super-creamy soup—and let’s be honest, who doesn’t?—you can use an immersion blender to puree a portion of the soup before you add the cream. Just be *super* careful with those hot liquids, and don’t let it splatter! Also, if you want to dial up the flavor, don’t be afraid to add a pinch of red pepper flakes for a little kick! And, for serving? A swirl of extra cream or a sprinkle of Parmesan on top makes it look and taste even more delectable. Trust me!

Variations on Creamy Spinach Artichoke Soup

Okay, so you’ve made my Creamy Spinach Artichoke Soup, and you loved it! But, you know, sometimes you just wanna mix things up, right? Well, good news! This soup is super adaptable. Want a bit of a kick? Add a pinch of cayenne pepper or some red pepper flakes. Or, try throwing in some other veggies. Sautéed mushrooms would be amazing. Maybe some roasted red peppers for a bit of sweetness. Fresh herbs like thyme or a bay leaf while it simmers would be delish. Go wild, you amazing cooks!

Serving Suggestions for Creamy Spinach Artichoke Soup

So, you’ve got this incredible Creamy Spinach Artichoke Soup, and you’re wondering what to serve with it, right? I got you! This soup is amazing with a crusty loaf of bread for dipping. Trust me, it’s the perfect combo. Or, if you want something a bit lighter (or are trying to be a little healthier!) throw together a simple side salad with a light vinaigrette. Boom! You’ve got an amazing meal everybody will love!

Storage & Reheating Instructions for Creamy Spinach Artichoke Soup

So, you made a big batch of this amazing Creamy Spinach Artichoke Soup (smart move!), and now you have leftovers? Awesome! I’ll tell you how I deal with it. Let it cool completely. Then, transfer it to an airtight container and pop it in the fridge. It’ll last for about 3-4 days. To reheat, you can use the stovetop on low heat, stirring occasionally until heated through. Or, the microwave works too. Enjoy again!

Nutritional Information for Creamy Spinach Artichoke Soup

Okay, so, listen, the nutrition stuff here is just an estimate. It can change depending on the brands and amounts of ingredients you use, you know? But, it’s a good guide! Check out the details above in the recipe.

Frequently Asked Questions About Creamy Spinach Artichoke Soup

Okay, so, now for the important stuff! I get asked all the time about this Creamy Spinach Artichoke Soup, so I figured I’d answer some of the most common questions right here for you all. Hope this helps!

Can I use frozen spinach instead of fresh?

You *can*, but I really think fresh spinach gives you the best flavor and texture! Frozen spinach tends to be a bit watery, so you’d need to thaw it *completely* and squeeze out as much excess liquid as possible. Otherwise, your soup will be too thin. Honestly, fresh is best, even if it takes a little longer! It’s worth it, trust me!

How can I make this soup vegan or dairy-free?

Absolutely! It’s easier than you think. You can easily adapt this by swapping out the heavy cream for full-fat coconut milk (the kind in the can!). It gives it a lovely, subtle sweetness that works really well. For the Parmesan cheese, just use a good vegan Parmesan alternative. You can usually find some at your local grocery store. It’s just as good, seriously!

My soup is too thick. What can I do?

If your soup is too thick, don’t panic! It’s an easy fix. Add a little more vegetable broth, a quarter cup at a time, until you reach your desired consistency. You can also thin it out with a splash of milk (or plant-based milk) if you have any on hand. Just stir it in until smooth. Easy peasy!

Can I make this soup ahead of time?

Absolutely! This Creamy Spinach Artichoke Soup tastes even better the next day, in my opinion! Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. Reheat it gently on the stovetop or in the microwave. It’s perfect for meal prepping. Enjoy!