There’s something simply magical about a warm bowl of spinach artichoke soup, especially on a chilly evening. I remember the first time I made this creamy and flavorful delight; it was raining outside, and I just wanted something comforting. The moment I took that first spoonful, I was hooked! Trust me, this soup is like a big, cozy hug in a bowl. It’s perfect for a casual weeknight dinner, but elegant enough for a special occasion too. Plus, it’s vegetarian, making it a fantastic option for everyone at the table! You’ll want to keep this recipe close because it’s bound to become a go-to favorite in your kitchen.
Ingredients for Spinach Artichoke Soup
Gathering the right ingredients is key to making this delicious spinach artichoke soup, and I promise, it’s super simple! Here’s what you’ll need:
- 2 cups fresh spinach: Make sure it’s washed and roughly chopped. Fresh spinach gives the soup that vibrant color and fresh flavor!
- 1 can (14 oz) artichoke hearts: Drain them and give a quick chop. They’re the star of this soup, adding that delightful tang.
- 1 medium onion: Diced finely to enhance the soup’s base flavor.
- 3 cloves garlic: Minced for that aromatic kick—don’t skip it!
- 4 cups vegetable broth: This is the heart of the soup, so choose a good-quality broth.
- 1 cup heavy cream: For that rich, creamy texture. Feel free to adjust this for your desired thickness!
- 1 cup grated parmesan cheese: Freshly grated is best for melting and flavor.
- 2 tablespoons olive oil: For sautéing the onion and garlic to perfection.
- Salt and pepper: To taste, because a little seasoning goes a long way!
How to Prepare Spinach Artichoke Soup
Getting this spinach artichoke soup ready is a breeze, and I promise the steps are straightforward! First, grab a large pot and heat the olive oil over medium heat. Once it’s shimmering, toss in the diced onion and minced garlic. Sauté these aromatic goodies for about 5 minutes, or until they turn soft and fragrant—this is where the magic starts!
Next, add the chopped artichoke hearts and spinach to the pot. Stir everything together and let it cook for another 3-4 minutes until the spinach wilts down. Now, pour in the vegetable broth and crank up the heat to bring it to a boil. Once it’s bubbling, reduce the heat to low and stir in the heavy cream and grated parmesan cheese. Season with salt and pepper to taste, and let it simmer for about 10 minutes. This allows all those flavors to blend beautifully.
Step-by-Step Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté for 5 minutes until soft.
- Mix in the chopped artichoke hearts and spinach, cooking for 3-4 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat, then stir in the heavy cream and parmesan cheese.
- Season with salt and pepper as desired, and let it simmer for 10 minutes.
- Serve hot and enjoy the creamy, comforting goodness!
Why You’ll Love This Recipe
- Quick Preparation: This spinach artichoke soup comes together in just 30 minutes, making it perfect for busy weeknights or unexpected guests!
- Creamy Texture: With heavy cream and melted parmesan, each spoonful is luxuriously creamy, wrapping you in warmth and comfort.
- Rich Flavor: The combination of sautéed onions, garlic, artichokes, and fresh spinach creates a flavor explosion that’s both hearty and satisfying.
- Versatile: Whether you serve it as a starter or a main dish, this soup fits right in at any gathering, from casual dinners to fancy events.
- Vegetarian Delight: It’s a fantastic option for vegetarians, ensuring everyone at the table can enjoy a rich and delicious meal.
Tips for Success
To make your spinach artichoke soup absolutely perfect, I’ve got a few handy tips to share! First, always use fresh spinach if you can—it really elevates the flavor and adds that vibrant green color. If you want a thicker soup, feel free to adjust the amount of heavy cream; just remember that a little goes a long way in creating that creamy dreaminess. Don’t hesitate to experiment with seasonings too! A pinch of red pepper flakes can add a delightful kick, while a squeeze of lemon juice at the end brightens it up beautifully. And if you’re a cheese lover like me, topping each bowl with extra parmesan before serving is a must. It melts into the warm soup and adds that finishing touch!
Nutritional Information for Spinach Artichoke Soup
Understanding the nutritional benefits of this delicious spinach artichoke soup can help you feel good about enjoying it! Each serving, which is about 1 cup, contains approximately 300 calories. You’ll also get around 20 grams of fat, including 10 grams of saturated fat, and 10 grams of protein. The soup has 20 grams of carbohydrates and 3 grams of fiber, making it a satisfying choice. Plus, it only has 2 grams of sugar and a moderate sodium level of 800 mg. This makes it a hearty yet balanced option for your meal!
FAQ About Spinach Artichoke Soup
Got questions about making the best spinach artichoke soup? I’ve got you covered! Here are some of the most common queries I hear:
Can I use frozen spinach instead of fresh? Absolutely! Frozen spinach is a great alternative and can save you some prep time. Just make sure to thaw and drain it well before adding it to the soup.
What if I don’t have vegetable broth? No worries! You can easily substitute it with chicken broth if you’re not strictly keeping it vegetarian. It’ll still taste fantastic!
Can I make this soup ahead of time? Yes, you can! This soup actually tastes even better the next day as the flavors have more time to meld together. Just reheat gently on the stove when you’re ready to serve.
How can I make it dairy-free? For a dairy-free version, try using coconut milk instead of heavy cream and nutritional yeast in place of parmesan. It’ll still be creamy and delicious!
What toppings do you recommend? I love serving this soup with a sprinkle of extra parmesan, some crispy croutons, or even a drizzle of olive oil. Fresh herbs like parsley or basil can also add a lovely touch!
Storage & Reheating Instructions
Storing your delicious spinach artichoke soup properly is key to keeping it fresh and flavorful! If you have leftovers (which is often the case because it’s so good!), let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Just remember, the flavors will continue to deepen as it sits!
When you’re ready to enjoy it again, simply reheat the soup on the stove over medium heat. Stir occasionally to ensure it warms evenly and doesn’t stick to the bottom of the pot. If you find that it’s thickened up a bit too much in the fridge, feel free to add a splash of vegetable broth or water to loosen it back up. And trust me, it’s just as comforting and creamy the second time around!
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Spinach Artichoke Soup: 7 Steps to Cozy Comfort
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful spinach artichoke soup perfect for any occasion.
Ingredients
- 2 cups fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add artichokes and spinach, cook for 3-4 minutes.
- Pour in vegetable broth, bring to a boil.
- Reduce heat, stir in heavy cream and parmesan cheese.
- Season with salt and pepper.
- Simmer for 10 minutes.
- Serve hot.
Notes
- Use fresh spinach for better flavor.
- Adjust cream for desired thickness.
- Top with extra cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Spinach Artichoke Soup, Soup Recipes, Vegetarian Soup