Creamy Spinach Artichoke Soup

We are wrapping up soup week with a fun twist on a favorite appetizer. If you love spinach artichoke dip, then this Creamy Spinach Artichoke Soup is definitely worth trying. It takes all those rich, cheesy flavors you expect from the dip and turns them into a warm and comforting bowl of soup.

Many of the ingredients are exactly what you would find in a classic spinach artichoke dip. Butter, onion, garlic, spinach, artichokes, cream cheese, and Parmesan all come together to create that familiar creamy, savory flavor.

A few extra ingredients help transform the dip into a soup. Chicken broth adds the liquid base, while cream makes it rich and silky. A little flour helps thicken the broth, and salt and pepper round out the flavor.

I really love artichokes, so I like to use two cans in this recipe. One can will still work just fine, but I personally think two cans give the soup better texture and make sure you get plenty of artichoke in every bowl. Serve it with a slice of my Dilly Garlic Bread for an easy and comforting meal.

Ingredients for Creamy Spinach Artichoke Soup

• BUTTER – Butter is used to sauté the onion and garlic, creating a rich base for the soup. It also adds extra flavor to the creamy broth.
• ONION – Onion adds savory depth and a little natural sweetness. Cooking it until soft helps it blend smoothly into the soup.
• GARLIC OR GARLIC POWDER -Fresh garlic gives the soup a bold, aromatic flavor, while garlic powder is a convenient substitute. Either option pairs well with the spinach, artichokes, and cheese.
• FROZEN CHOPPED SPINACH – Frozen chopped spinach is convenient and works perfectly in this soup. Be sure to thaw and squeeze out as much excess moisture as possible so the soup does not become watery.
• SALT – Salt enhances the soup’s overall flavor. Add it gradually since the chicken broth, Parmesan, and cream cheese can already contribute quite a bit of saltiness.
• PEPPER – Black pepper adds a little warmth and helps balance the rich, creamy flavors. Freshly ground pepper gives the best flavor.
• ALL-PURPOSE FLOUR – Flour thickens the soup and gives it a creamy, velvety consistency. Cook it with the butter before adding the broth to help prevent a raw flour taste.
• CHICKEN BROTH – Chicken broth forms the soup’s base and adds savory flavor. It also thins the creamy ingredients just enough to create a spoonable soup consistency.
• CANNED ARTICHOKE HEARTS – Artichoke hearts give the soup its signature tangy, slightly earthy flavor and add plenty of texture. Use one or two cans, depending on how much artichoke you like.
• HEAVY CREAM – Heavy cream makes the soup rich, smooth, and luxurious. It creates the creamy texture you expect from spinach artichoke dip.
• CREAM CHEESE – Cream cheese adds tanginess, richness, and body. It melts into the broth and helps make the texture extra creamy.
• PARMESAN CHEESE – Parmesan adds salty, nutty flavor and brings the classic spinach artichoke dip taste into the soup. Freshly grated Parmesan will melt more smoothly into the broth.

Instructions for Creamy Spinach Artichoke Soup

Melt the butter in a large pot over medium heat. Add the onion and sauté until softened and tender. Stir in the garlic and cook for about 1 minute, just until fragrant.

Add the spinach and season with salt and black pepper. Stir until the spinach is evenly mixed with the onion and garlic.

In a small bowl, whisk the flour into 1 cup chicken broth until smooth and lump-free.

Pour the remaining 3 cups of chicken broth into the stockpot, then add the flour-and-broth mixture. Stir in the artichoke hearts and bring the soup to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the soup thickens slightly.

Reduce the heat to low. Add the heavy cream and cream cheese, stirring gently until the cream cheese melts and the soup is smooth and creamy.

Stir in the Parmesan cheese and continue cooking just until melted and heated through. Avoid letting the soup boil once you add the dairy.

Ladle the soup into bowls and sprinkle with additional Parmesan cheese before serving.

Frequently Asked Questions

Can I use fresh spinach instead of frozen spinach?
Yes. Fresh spinach works well, but you will need a larger volume since it cooks down quite a bit. Chop it first and stir it into the soup until wilted.

Do I need to drain the artichoke hearts?
Yes. Drain the canned artichoke hearts well before chopping and adding them to the soup. This helps keep the flavor balanced and prevents extra liquid from thinning the soup.

Can I use one can of artichokes instead of two?
Absolutely. One can is enough for good artichoke flavor, while two cans add more texture and make the artichokes more noticeable in each bite.

Can I use garlic powder instead of fresh garlic?
Yes. Garlic powder is a convenient substitute and still gives the soup plenty of flavor. Add it with the other seasonings rather than sautéing it with the onion.

How do I keep the cream cheese from clumping?
Use softened cream cheese and cut it into smaller pieces before adding it to the soup. Stir over low heat until it melts completely into the broth.

Can I use half-and-half instead of heavy cream?
Yes. Half-and-half will make the soup a little lighter and slightly thinner, but it will still be creamy.

Why is my soup too thick?
The flour and cheese can thicken the soup quite a bit. Stir in a little extra chicken broth or cream until it reaches your preferred consistency.

What should I do if the soup is too thin?
Let it simmer uncovered for a few extra minutes, stirring occasionally. The soup will continue to thicken as it cooks and cools slightly.

Can I make this soup vegetarian?
Yes. Replace the chicken broth with vegetable broth.

Can I make this soup ahead of time?
Yes. This soup reheats well, although it may thicken in the refrigerator. Add a splash of broth or cream while reheating to loosen it.

How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave.

What should I serve with spinach artichoke soup?
Garlic bread, crusty bread, breadsticks, or a simple green salad all work well. Dilly garlic bread is especially good with the creamy soup.

Tips and Tricks

• Squeeze the spinach very well. Frozen spinach holds a lot of water. Removing as much moisture as possible helps keep the soup rich and creamy, not watery.
• Use softened cream cheese. Softened cream cheese melts much more smoothly into the broth and helps prevent lumps.
• Cook the flour before adding broth. Let the flour cook briefly with the butter and vegetables before whisking in the broth. This removes the raw flour taste and helps create a smooth base.
• Keep the heat low when adding the dairy. Once you add the cream, cream cheese, and Parmesan, avoid a hard boil. Gentle heat helps keep the soup smooth and creamy.
• Adjust the artichokes to your taste. Use one can for a milder artichoke flavor or two cans if you want more texture and artichoke in every spoonful.

FOR MORE RECIPES LIKE THIS, TRY:

• Slow Cooker Beef Vegetable Noodle Soup
• Nordstrom’s Tomato Basil Soup
• Fast Ham and Potato Soup
• Wisconsin Cauliflower Cheese Soup

Recipe adapted from Modern Honey.