Table of Contents
- Why You’ll Love Spinach and Artichoke Soup
- Ingredients & Substitutions
- How To Make Spinach and Artichoke Soup
- Tips for Best Spinach and Artichoke Soup
- Storage Instructions
- How to Serve Spinach and Artichoke Soup
- Tools for This Spinach and Artichoke Soup
- Creamy Spinach & Artichoke Soup
Are you ready to whip up something incredibly tasty and heartwarming? Let’s talk about our Spinach and Artichoke Soup, a dish that’s not only simple to make but also packed with flavors that’ll make your taste buds dance.
Imagine a bowl of creamy, comforting soup that’s perfect for any day, especially when you need a little pick-me-up. This Spinach and Artichoke Soup is all about bringing together the best of both worlds: the nutritional powerhouse of spinach and the unique, tangy flavor of artichokes. And guess what? It’s completely low-carb and keto-friendly. Plus you’ll need just a few common pantry staples, no fresh veggies needed!
Whether you’re looking to impress your family at dinner or just want to treat yourself to a healthy and delicious meal, this soup has got you covered. It’s a no-fuss recipe that comes together quickly, making it ideal for busy weeknights or lazy weekend lunches.
Why You’ll Love Spinach and Artichoke Soup
- Effortless Prep: Ready in 40 minutes, perfect for quick meals.
- Rich & Creamy: Delightfully smooth and flavorful.
- Keto-Friendly: Ideal for low-carb diets.
- Customizable: Easy to modify for vegetarian or protein-rich options.
- Nutrient-Packed: Full of healthy spinach and artichokes.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Getting this Spinach and Artichoke Soup just right is a breeze with these simple, wholesome ingredients:
- Artichoke Hearts: Bring a tangy taste.
- Frozen Spinach: Adds a nutritious punch.
- Brown Onion: For a subtle, sweet flavor.
- Garlic: To enhance the overall aroma.
- Olive Oil: For sautéing and adding richness. Avocado oil or ghee are good alternatives.
- Chicken Stock: The base of your soup. Vegetable stock is another option.
- Lemon Juice & Zest: Freshly squeezed for a zesty lift.
- Cream: Heavy whipping cream adds to the creamy texture.
- Cream Cheese: Full-fat for extra creaminess.
- Parmesan Cheese: For a cheesy depth.
- Salt and Pepper: To taste, for seasoning.
- Optional: Fresh parsley or chives, and Parmesan shavings for garnish.
Yes! For a more robust flavor, feel free to use bone broth. If you’re vegetarian, vegetable stock is a great alternative, keeping the soup hearty and delicious.
Easily boost the protein content by adding shredded rotisserie chicken, or cooked chicken breasts or thighs. It’s a great way to make the soup even more filling and satisfying.
No problem! You can swap Parmesan with other hard Italian-style cheeses. These alternatives will still give you that wonderful cheesy flavor without compromising your dietary preferences.
How To Make Spinach and Artichoke Soup
Prep Your Ingredients. Start by preparing all the ingredients. Drain the artichoke hearts and cut them into quarters. Thaw the spinach and squeeze out any excess water. Dice the onion and mince the garlic.
Sauté the Aromatics. Heat your choice of olive or avocado oil in a heavy pot on the stove. Add the diced onion and cook over medium-high heat until it becomes fragrant, which takes about 3 to 5 minutes. Then add the minced garlic and cook it for an additional minute.
Combine and Simmer. Next, pour in the chicken or vegetable stock into the pot. Add the spinach, lemon juice, and lemon zest. Bring the mixture to a gentle simmer over medium-high heat. Reduce the heat to medium-low. Now add the heavy whipping cream, cream cheese, and grated Parmesan cheese to the pot. Stir the mixture gently until the cream cheese has fully melted and integrated into the soup.
Blend for Smoothness. Take the pot off the heat. Using a ladle, transfer about two cups of the soup into a blender. Blend until it reaches a smooth consistency.
Add Blended Ingredients. Pour the blended soup back into the pot with the remaining soup and stir well to combine everything evenly. Season with salt and pepper to your taste.
Serve and Enjoy. Serve this Spinach and Artichoke Soup warm. You can add an optional garnish of fresh herbs like parsley or chives, along with lemon wedges and Parmesan shavings on top.
Tips for Best Spinach and Artichoke Soup
- Quality Ingredients Matter: For the best flavor, use high-quality artichokes and a good brand of chicken or vegetable stock. The best option is to make your own chicken stock.
- Adjust the Thickness: If you prefer a thicker soup, blend a larger portion of it. For a thinner consistency, add a bit more stock or water.
- Don’t Rush the Sauté: Take your time sautéing the onion and garlic. This foundational step builds a depth of flavor that you can’t get by rushing.
- Low and Slow for Creaminess: When adding the dairy components, keep the heat low to avoid curdling. A slow and steady melt yields the creamiest texture.
- Season to Taste: Adjust salt and pepper gradually, or in the end. It’s always easier to add more than to fix an over-seasoned soup.
- Fresh Lemon Zest for Zing: Don’t skip the lemon zest! It adds a fresh, zesty kick that beautifully balances the creamy richness.
- Garnish Options: Experiment with different garnishes like fresh herbs, a squeeze of lemon, or extra Parmesan cheese for varied flavors.
Stored in a covered container, this soup will stay fresh and tasty in the fridge for up to 5 days. Make sure it’s cooled down to room temperature before refrigerating. To reheat, gently warm the soup over low heat on the stove, stirring occasionally to maintain its creamy texture. Avoid boiling, as this can affect the consistency and flavor.
Unfortunately, this recipe is not suitable for freezing. The cream and cheese components may separate and lose their smooth texture upon thawing.
How to Serve Spinach and Artichoke Soup
Ready to dig into this awesome Spinach and Artichoke Soup? Here’s how you can make it even more amazing:
- Keto Bread Side: Why not pair this soup with a slice of 90-Second Keto Bread or Low-Carb Bread Rolls for a satisfying, low-carb meal? They’re easy to whip up and keep things low-carb.
- Top It Off Your Way: Feel free to sprinkle some extra Parmesan on top, add a bit of sour cream, or throw in some crunchy bacon bits. It’s all about what you love!
Tools for This Spinach and Artichoke Soup
Making this soup is a breeze and doesn’t require any fancy equipment. Here’s what you’ll need:
- Saucepan, Heavy Pot or Dutch Oven: Essential for cooking the soup evenly and ensuring all those flavors meld together just right.
- Blender or Immersion Blender: To part-blend the soup and get that creamy consistency we’re after.
Creamy Spinach & Artichoke Soup
- 17 oz canned artichoke hearts (drained )
- 1.3 lbs frozen spinach (thawed and drained)
- 1 small brown onion (diced)
- 4 cloves garlic (minced)
- 2 tbsp olive oil (extra virgin, or or avocado oil, or ghee)
- 1 L chicken stock (or chicken broth, or vegetable stock)
- 4 tbsp fresh lemon juice
- 1 ½ tsp organic lemon zest (about ½ lemon)
- 1 cup cream (heavy whipping)
- 12 oz cream cheese (full-fat)
- 1 cup grated Parmesan cheese
- sea salt and pepper (to taste)
- fresh parsley or chives and Parmesan shavings (optional, for serving)
- Prep the ingredients. Drain the artichoke hearts and cut them into quarters. Defrost the spinach and squeeze the excess water out. Dice the onion and finely chop the garlic.
- Heat oil in a heavy pot or saucepan on the stove. Once hot, add the onion. Cook over medium-high heat until fragrant, for 3 to 5 minutes, and then add the garlic. Cook for another minute.
- Add the chicken stock, spinach, lemon juice and lemon zest. Bring to a simmer over a medium-high heat, and then turn the heat to medium-low. Add the cream, cream cheese and grated Parmesan. Stir through until the cream cheese has melted.
- Take off the heat. Use a ladle to transfer about 2 cups (480 ml) of the soup in a blender. Process until smooth.
- Pour the blended part into the pot with the remaining soup and mix to combine. Season with salt and pepper to taste.
- Serve warm, optionally with fresh herbs, lemon, and Parmesan shavings on top.
- Serving Size: 1 cup (240 ml), or up to 2 cups for a more satisfying meal.
- Storage: In a covered container in the fridge for up to 5 days. This recipe is not suitable for freezing.
- Vegetarian Swaps: Use vegetable stock instead of chicken stock, and the Italian-style hard cheese instead of Parmesan.
- Protein Boost: Add some shredded rotisserie chicken, or cooked chicken breasts or thighs.