Hey there! So, the other day I was knee-deep in trying to come up with something warm and comforting for dinner, and it hit me—Creamy Spinach Artichoke Soup! I remember the first time I made this, it was a total accident. I had leftover spinach and artichokes from a party dip (which, let’s be honest, I was pretty much just eating with a spoon), and thought, why not turn it into a soup? Little did I know, it would become one of my go-to recipes whenever the weather starts acting like it’s got a personal vendetta against warmth.
Why You’ll Love This
I make this soup when I’m in need of some serious comfort food—it’s creamy, dreamy, and totally hits the spot. My family goes crazy for this because it’s like a hug in a bowl (and who doesn’t need more hugs?). Honestly, it’s one of those recipes that even my picky eaters can’t resist. Plus, when you’ve got a chill in the air, there’s nothing better than a steaming bowl of something wholesome. Oh, and did I mention it’s surprisingly easy?
The Stuff You’ll Need
- 2 tablespoons of olive oil (or butter if you’re feeling indulgent)
- 1 medium onion, chopped (I sometimes use shallots for a sweeter flavor)
- 3 cloves of garlic, minced (or more if you’re a garlic lover like me!)
- 4 cups of chicken or vegetable broth (homemade if you’ve got it, but the store-bought stuff works just fine)
- 1 cup heavy cream (you can sub with half-and-half, but it won’t be as rich)
- 1 can of artichoke hearts, drained and chopped (fresh works too, if you wanna be fancy)
- 2 cups fresh spinach, roughly chopped (frozen is okay in a pinch)
- Salt and pepper to taste
- Grated Parmesan for garnish (optional, but come on, who doesn’t love cheese?)
How to Make It
- Heat the olive oil in a big old pot over medium heat. Add the onions and cook until they’re soft and translucent, about 5 minutes. Throw in the garlic and cook for another minute (this is where I usually sneak a taste of the onions!).
- Pour in the broth and bring it to a simmer. Add the artichokes and let them mingle with the broth for about 10 minutes. Don’t worry if it looks a bit weird at this stage – it always does!
- Stir in the spinach and let it wilt down, which should take just a couple of minutes. It’s like magic how it shrinks.
- Reduce the heat to low and stir in the cream. Let it warm through, but don’t let it boil (trust me, I’ve messed that up before).
- Season with salt and pepper. Serve with a sprinkle of Parmesan and maybe even a side of crusty bread.
Little Notes
So, after a fair bit of trial and error, I realized that using fresh artichokes gives it a really nice texture, but who has time for that on a weeknight? Also, don’t skimp on the garlic. It might seem like a lot, but it mellows beautifully.
Mixing Things Up
I’ve tried adding some cooked chicken for extra protein—it works really well. But once, I tossed in some potatoes, and it was…not great. Ended up more like a stew than a soup. You live and learn!
Stuff to Use
I usually use a big pot for this soup, but if you don’t have one, a large saucepan will do. And if you don’t have a garlic press, just smash the cloves with the side of your knife. Easy peasy!
Keeping It Fresh
You can store leftovers in an airtight container in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day.
What to Serve It With
Personally, I love this soup with a side of garlic bread or even just some nice buttered toast. My family has a tradition of eating it with a crisp salad – balance, right?
Here Are Some Pro Tips
Don’t rush the onion and garlic cooking step. I once tried rushing this step and regretted it because the raw onion flavor was just too much. Also, if you can, use fresh spinach; it gives a better texture.
People Always Ask Me…
Q: Can I make this soup vegan?
A: Sure thing! Swap out the cream for coconut milk and the chicken broth for veggie broth.
Q: Does it freeze well?
A: Not really. Cream-based soups tend to separate when frozen. But give it a try if you’re feeling adventurous!
Q: Can I add other veggies?
A: Absolutely! Mushrooms or zucchini would be great. Just keep in mind the texture might change a bit.