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Spinach-Artichoke Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/spinach-artichoke-soup-recipe/