Creamy Spinach and Artichoke Soup Recipe

Looking for a comforting and rich soup that showcases the best of vegetable & plant-based soups? This Creamy Spinach and Artichoke Soup will become your go-to recipe for chilly evenings or cozy gatherings. With its velvety texture and robust flavors, it’s perfect for both a hearty lunch and a sophisticated dinner.

Imagine a bowl brimming with smooth spinach and tender artichokes, blended to perfection. This recipe is not just about taste; it’s about creating a warm and inviting experience that everyone will love. Serve it with crusty bread, and you have a meal that feels indulgent yet wholesome.

Deliciously Rich Spinach and Artichoke Soup

A bowl of creamy spinach and artichoke soup garnished with parsley and served with crusty bread.

This creamy soup is a delightful combination of fresh spinach, artichoke hearts, and a blend of spices, creating a rich and satisfying dish. It strikes a fantastic balance between being indulgent and healthful, making it a wonderful addition to your recipe collection.

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
4 cups vegetable broth
1 cup heavy cream or coconut milk
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 cup grated Parmesan cheese (optional)
Chopped fresh parsley for garnish

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3-4 minutes).
Add Greens: Stir in the chopped spinach and artichoke hearts, cooking until the spinach wilts down.
Pour in Broth: Add the vegetable broth, bringing the mixture to a simmer. Let it cook for 10-15 minutes to develop flavors.
Blend: Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. If you prefer a chunkier soup, blend only half.
Creamy Finish: Stir in the heavy cream or coconut milk, and season with salt, pepper, and nutmeg. Heat gently without boiling, adding Parmesan cheese if using.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm with crusty bread.