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About the spinach artichoke soup

This spinach artichoke soup combines the comforting nature of a hot bowl of soup with the flavor and richness found in a classic spinach artichoke dip. We take canned artichoke hearts, toss them with crispy panko, some cheese and olive oil. Roast the seasoned artichokes until golden and crispy and you’ll be left with a hearty and delicious topping for the spinach artichoke soup.

As for the spinach artichoke soup, the base is very dairy forward: we’ve got cream cheese, sour cream, more cheese and whole milk. If you’re looking for ways to cut some of the dairy, consider using non-dairy milk, such as oat milk, coconut milk or macadamia nut milk instead of whole milk, some silken tofu or vegan yogurt in place of the sour cream and cream cheese and a sprinkle of nutritional yeast for that cheesy taste.

The first step in making this spinach artichoke soup is blanching the spinach: in order to keep the spinach bright green, we’re shocking it by cooking it in boiling hot water, then tossing it in cold ice water to stop the cooking process and help the spinach maintain that bright green pigment. If you don’t feel like going through all this fuss, you could absolutely use frozen spinach instead.

After mixing and simmering the soup base with onions and garlic, we blend in the spinach. When it comes to soups, my favorite method is to use an immersion blender, you can place the blender directly in the pot and get the spinach artichoke soup to a creamy consistency in a matter of seconds. If you don’t have an immersion blender and are using a countertop blender for this, make sure to remove the plug from the center of the lid. This allows the steam to escape and prevents pressure from building inside the blender.

My favorite part of this dish has to be cheese pull: right before serving, sprinkle some grated mozzarella cheese in the bowl and top it off with more soup. The residual heat from the simmering spinach artichoke soup will melt the cheese and guarantee a hearty cheese pull with every scoop. My preferred cheese here is a low-moisture whole milk mozzarella, it brings an irresistible pull to the table — literally.

Leftover spinach artichoke soup ideas

If you find yourself with any leftovers, this creamy spinach artichoke soup makes an amazing base for a deliciously spiced curry: simply sizzle some fresh ginger, garlic, ground turmeric, cumin seeds and chili flakes in butter or ghee until nice and fragrant, carefully pour in the spinach artichoke soup and bring it to a simmer. For a little more protein, I like to add cubed firm tofu or canned chickpeas to the pot. Simmer everything together for 10 to 15 minutes and serve this over freshly cooked rice. Taste the stew and add more spices or kosher salt, to preference.

Meal prep

When it comes to meal prepping, I can guarantee you this spinach artichoke soup will freeze very well, you can freeze this up to a month or so and thaw as you need to. You can thaw it overnight in the fridge, or simply place the frozen soup in a pot and bring it to a simmer until nice and liquid.

Looking for another quick and comforting soup to get you through the cold season? Check out my 5-minute get-well-soon soup: