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Bowl of creamy spinach artichoke soup with fresh herbs and bread

Creamy Spinach Artichoke Soup

A delightful and nutritious soup blending the rich flavors of spinach and artichokes in a creamy base, perfect for light lunches or warm dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups fresh spinach, chopped Wash thoroughly to remove grit
  • 1 can artichoke hearts (14 oz), drained and chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream Can be replaced with coconut milk for a healthier option
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic; sauté until the onion is translucent.
  2. Add the chopped spinach and artichokes to the pot; cook for another 5 minutes until the spinach is wilted.
  3. Pour in the vegetable broth and bring to a simmer.
  4. Using an immersion blender, blend the soup until smooth (or leave it chunky if you prefer).
  5. Stir in the heavy cream and season with salt and pepper.
  6. Heat through without boiling, then serve garnished with grated Parmesan cheese.

Notes

This soup pairs nicely with crusty bread or a fresh salad. It’s also wonderful as an appetizer for gatherings or family meals. Store leftovers in an airtight container; it will stay fresh in the refrigerator for up to 3 days or freeze for up to a month.