Best 6 Spinach Artichoke Soup Recipes

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Indulge in the creamy delight of spinach artichoke soup, a comforting and flavorful dish perfect for any occasion. This classic soup combines the vibrant flavors of fresh spinach and artichoke hearts in a velvety broth, enriched with a symphony of herbs and spices. Whether you prefer a classic rendition or a tantalizing twist, this article presents a collection of delectable spinach artichoke soup recipes to satisfy every palate. From the traditional preparation featuring a luscious cream base to lighter variations that cater to dietary preferences, these recipes offer a range of options to suit your culinary desires. Get ready to embark on a culinary journey that will warm your heart and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH ARTICHOKE SOUP



Spinach Artichoke Soup image

I love spinach artichoke dip, and I came up with this recipe to enjoy those flavors without quite so many calories!

Provided by MELTROMBONE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 7

1 (32 ounce) container chicken broth
1 ½ cups shredded cooked chicken
½ cup chopped onion
2 large cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed
½ (14 ounce) can quartered artichoke hearts, drained and chopped
½ (8 ounce) package reduced-fat cream cheese (Neufchâtel)

Steps:

  • Combine chicken broth, chicken, onion, and garlic in a large pot over medium heat. Bring to a boil; reduce heat and simmer until onion is tender, about 10 minutes.
  • Stir spinach and artichoke hearts into the pot. Bring broth back to a simmer. Drop in cream cheese in large spoonfuls, stirring continuously until melted, about 5 minutes.

Nutrition Facts : Calories 92 calories, Carbohydrate 7.2 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 2.3 g, Protein 5.3 g, SaturatedFat 2.8 g, Sodium 946.7 mg, Sugar 1.8 g

SPINACH-ARTICHOKE SOUP



Spinach-Artichoke Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 medium leek (white and light green parts only), halved, thinly sliced and well rinsed
1 stalk celery, chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chopped fresh thyme
1 clove garlic, crushed
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
1 9-ounce package frozen artichoke hearts, thawed
1 bay leaf
Zest of 1/2 lemon (removed with a vegetable peeler)
1/2 cup plus 2 teaspoons heavy cream
3 ounces baby spinach
1 cup fresh parsley
1/4 cup plus 2 tablespoons creme fraiche
Chopped fresh chives, for topping

Steps:

  • Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes.
  • Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
  • Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat.
  • Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives.

ARTICHOKE SPINACH SOUP



Artichoke Spinach Soup image

A soupalicious spin-off of everyone's favorite party dip! Chunky artichoke hearts in a rich, velvety base of pureed spinach and artichoke hearts, accented by cheese and bacon (optional).

Provided by Marla Swoffer

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup onion, chopped (I used red onion)
1/2 cup celery, chopped
1/4 cup baby carrots, chopped
4 garlic cloves, minced
4 cups chicken broth
1 (10 ounce) package frozen chopped spinach
1 (14 ounce) can artichoke hearts, quartered
4 ounces cream cheese
1/2 cup milk (I used whole milk)
1 teaspoon soy sauce
4 ounces Laughing Cow cheese (original flavor)
6 slices bacon, cooked and crumbled (optional, I microwaved them for 5 minutes)

Steps:

  • Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes).
  • Add garlic and saute for one minute.
  • Add chicken broth, spinach, and half the artichoke hearts.
  • Increase heat to medium-high and simmer for 5 minutes.
  • Reduce heat to medium and puree with stick blender (or in regular blender and return to pot).
  • Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes).
  • Break up laughing cow cheese into smaller pieces and stir into soup until partially melted.
  • Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.

CREAM OF SPINACH AND ARTICHOKE SOUP



Cream of Spinach and Artichoke Soup image

Make and share this Cream of Spinach and Artichoke Soup recipe from Food.com.

Provided by Tona C.

Categories     < 60 Mins

Time 55m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 9

8 ounces cream cheese
8 ounces frozen chopped spinach
6 cups chicken stock
1 pint heavy cream
1 (13 -14 ounce) can artichoke hearts (drain and squeeze most of the juice out of the artichokes and cut in quarters or just pull them apar)
1 tablespoon minced garlic
1 1/2 teaspoons black pepper
2 teaspoons salt
1/2 yellow onion, chopped

Steps:

  • Start this creamy soup by adding six cups of chicken stock to a large soup pot and turn the heat on the stove-top to medium high.
  • When the stock begins to boil, reduce the heat to low medium and add eight ounces frozen cut spinach, half a chopped yellow onion, one tablespoon of minced garlic and the drained, squeezed and cut artichokes. Simmer for ten minutes.
  • Add the white salt and black pepper. Stir well.
  • Cut the cream cheese into small slices. Each time you cut a slice off, add it to the pot. Stir well until it's totally melted, approximately 5 minutes.
  • Add one pint of heavy cream to the pot and stir well. Simmer 5 more minutes.

SPINACH ARTICHOKE SOUP



Spinach Artichoke Soup image

This come from a Cuisine At Home Soups, Stews and Chilies book I picked up at Costco. I took this soup to a dinner at church and everyone seemed to enjoy it. I don't cook with wine so I just substituted with chicken broth and a splash of white wine vinegar but I left it in the recipe because I'm sure it's delicious for those of you who do.

Provided by Keolani

Categories     < 30 Mins

Time 20m

Yield 8 cups

Number Of Ingredients 12

1 cup leek, sliced
1 tablespoon garlic, minced
2 cups cooked chicken, shredded
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 1/2 cups chicken broth
1 1/2 cups whole milk
1/2 cup heavy cream
6 ounces fresh spinach
1/2 cup parmesan cheese, grated
salt and pepper

Steps:

  • Saute leeks and garlic in oil in a large pot over medium-high heat. Cook until leeks are soft, about 2 min., then add chicken and artichokes.
  • Saute 2 min., then stir in flour and cook for 1 minute
  • Deglaze with wine and simmer until nearly evaported, scraping any bits from the bottom of the pot.
  • Stir in broth, milk, and cream, and bring to a boil.
  • Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts.
  • Season with salt and pepper before serving.

Nutrition Facts : Calories 233.7, Fat 11.8, SaturatedFat 6.2, Cholesterol 56.7, Sodium 453.1, Carbohydrate 13.2, Fiber 3.5, Sugar 3.9, Protein 17.3

CREAM OF SPINACH AND ARTICHOKE SOUP MY WAY



Cream of Spinach and Artichoke Soup My Way image

This mouth watering cream of spinach and artichoke soup is a "soup lovers" delight... and an easy recipe to make because it was created and made "My Way." This soup contains spinach, creamy Laughing Cow Cheese LOL, potatoes... and a nice medley of spices and herbs. Enjoy!

Provided by SkipperSy

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

10 ounces frozen chopped spinach
3 small red potatoes
13 2/3 ounces artichoke hearts (from a can or tin)
4 cups chicken stock (2 cans college brand)
1/2 cup heavy cream
2 scallions or 1 leek
2 tablespoons olive oil
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon minced garlic
1/2 cup idaho potato flakes
1/4 tablespoon ground cinnamon
1/4 cup baby carrots
1 tablespoon cilantro leaf, cleaned and chopped up
4 ounces laughing cow swiss cheese, 4 wedges
1/4 teaspoon nutmeg, grated

Steps:

  • Clean potatoes (leave the skin on), cut into small pieces, par-boil (don't overcook), and then set aside.
  • For the artichokes drain and squeeze out excess water, cut in half, sprinkle with cinnamon and set aside.
  • Cut baby carrots into small round pieces and set aside.
  • Clean scallions or leek, chop and set aside.
  • INSTRUCTIONS.
  • Line a metal pan with aluminum foil (for an easy clean-up), add melted butter or margarine and olive oil, add potatoes & artichokes (toss), roast in an oven until tops of vegetables are brown, turn vegetables and brown other side, set aside.
  • Place frozen spinach in a large pot and cook according to package instructions (add a little water as needed).
  • Using a hand blender/chopper, chop the cooked spinach a little more (does not have to be finely chopped/pureed).
  • Add chicken stock, butter or margarine, garlic, carrots, leek (if used) and cook for about 5 minutes. Add the potato flakes, heavy cream, nutmeg and cook on low heat for about another 3 minutes, stir often.
  • Place soup in individual bowls, then add roasted potato & artichokes on top, sprinkle with scallions (if used) and cilantro.
  • Enjoy!
  • NOTE.
  • You can roast any number of vegetables to your liking, as a topping for this soup. Also, you might want to have on the side a bowl of sour cream for guests/family to add to their individual bowels. Plus some warm pita bread or a hard pumpernickel bread would be real nice as well.

Tips:

  • Use fresh ingredients: Fresh spinach and artichokes will give your soup the best flavor. If you can't find fresh artichokes, you can use frozen or canned artichokes, but be sure to rinse them well before using.
  • Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Add it to the soup towards the end of the cooking time, and cook just until it is wilted.
  • Use a good quality cheese: The cheese is one of the main ingredients in this soup, so it's important to use a good quality cheese. A sharp cheddar cheese or a Parmesan cheese will give the soup a rich, flavorful taste.
  • Season the soup to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder to taste.
  • Serve the soup with a garnish: A garnish of fresh parsley, chives, or croutons will add a nice finishing touch to the soup.

Conclusion:

Spinach artichoke soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover spinach and artichokes. With its creamy texture and flavorful ingredients, this soup is sure to be a hit with everyone who tries it.

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