Spinach-Artichoke Soup Recipe

Introduction

This Spinach-Artichoke Soup is a comforting and flavorful dish that brings together tender spinach and artichoke hearts in a creamy broth. It’s easy to prepare and perfect for a cozy lunch or light dinner. Whether blended smooth or enjoyed chunky, this soup offers a delightful balance of fresh and savory tastes.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups fresh spinach, washed and chopped
• 1 can (14 oz) artichoke hearts, drained and chopped (ensure it’s halal-certified)
• 4 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 cup unsweetened almond milk or whole milk
• 1/2 cup grated Parmesan cheese (optional for a richer flavor, can omit for a dairy-free version)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1 tablespoon lemon juice (optional for a bright finish)
• 1 tablespoon flour (optional, for thickening the soup)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
2. Step 2: Add the minced garlic and cook for 1-2 minutes, stirring frequently to prevent burning.
3. Step 3: Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Then add the chopped artichokes and cook for another 2-3 minutes to combine flavors.
4. Step 4: Pour in the vegetable broth and bring to a gentle simmer. Let it cook for about 10 minutes to meld the flavors.
5. Step 5: Add the almond milk or whole milk and stir. Simmer for an additional 5 minutes to give the soup a creamy consistency.
6. Step 6: Stir in the Parmesan cheese, black pepper, salt, dried thyme, and dried basil. Adjust seasoning to taste. For thicker soup, mix 1 tablespoon of flour with a little broth to make a slurry, add to the soup, and simmer a few more minutes.
7. Step 7: Optional: Squeeze in 1 tablespoon of lemon juice for a bright finish.
8. Step 8: Optional: Use an immersion blender to blend the soup in the pot until smooth, or blend in batches using a blender. Return to a gentle simmer for 5 minutes after blending.
9. Step 9: Ladle the soup into bowls and garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve warm.

Tips & Variations

• For a vegan version, omit Parmesan cheese and use vegetable broth with almond milk.
• If you prefer a heartier soup, add cooked potatoes or white beans along with the spinach.
• Use fresh herbs like basil or thyme instead of dried for a more vibrant flavor.
• To thicken without flour, stir in a small amount of pureed white beans or cooked cauliflower.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the soup in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Just thaw and drain it before adding to the pot. Adjust cooking time as frozen spinach releases water and wilts faster.

Is it necessary to use the lemon juice?

Lemon juice is optional but recommended, as it adds a refreshing brightness that enhances the soup’s flavors.

Spinach-Artichoke Soup Recipe

Print Recipe

★★★★★

4.7 from 616 reviews

This Spinach-Artichoke Soup is a creamy and flavorful blend of tender spinach and artichoke hearts simmered with aromatic herbs and a hint of lemon. Perfect as a comforting starter or light meal, it can be made dairy-free or richer with Parmesan cheese, offering a versatile, nourishing option that is quick to prepare and packed with fresh ingredients.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups fresh spinach, washed and chopped
• 1 can (14 oz) artichoke hearts, drained and chopped (halal-certified)

Liquids and Dairy

• 4 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 cup unsweetened almond milk or whole milk
• 1/2 cup grated Parmesan cheese (optional)

Seasonings and Thickeners

• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1 tablespoon lemon juice (optional)
• 1 tablespoon flour (optional, for thickening)

Garnish

• Fresh parsley, chopped

Instructions

1. Heat the Olive Oil: In a large pot over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and sauté until soft and translucent, about 5 minutes.
2. Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
3. Sauté Spinach and Artichokes: Add the chopped spinach and cook until wilted, approximately 3-4 minutes. Then add the chopped artichokes and stir for an additional 2-3 minutes to blend flavors.
4. Add the Broth and Simmer: Pour in 4 cups of vegetable broth and bring to a gentle simmer. Let it cook for 10 minutes to meld the flavors together.
5. Add the Milk and Continue Simmering: Stir in the almond milk or whole milk and simmer the soup for another 5 minutes to achieve a creamy consistency.
6. Season the Soup: Mix in the Parmesan cheese, black pepper, salt, dried thyme, and dried basil. Adjust seasoning to taste. If a thicker soup is desired, blend 1 tablespoon of flour with a little broth to create a slurry and add it to the soup, then simmer for a few more minutes.
7. Add Lemon Juice: Stir in 1 tablespoon of lemon juice for a bright, fresh finish. This step is optional but recommended.
8. Blend the Soup (Optional): For a smoother texture, use an immersion blender directly in the pot or transfer soup in batches to a blender and blend until creamy. Return blended soup to the pot and simmer for an additional 5 minutes.
9. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve warm.

Notes

• Using almond milk makes this soup dairy-free; omit Parmesan cheese for a vegan-friendly version.
• You can substitute vegetable broth with chicken broth for a non-vegetarian variation.
• To thicken the soup without flour, simmer longer to reduce liquid or add a small amount of cornstarch slurry.
• Adjust salt and pepper to taste depending on the broth’s sodium content.
• Fresh herbs can be substituted for dried if preferred: use about 1 tablespoon fresh in place of dried thyme and basil.
• The lemon juice brightens the soup but can be omitted if you prefer a milder flavor.

Keywords: Spinach Artichoke Soup, creamy spinach soup, healthy soup recipe, vegetarian soup, halal soup recipe, easy stovetop soup, dairy-free soup option