For the ultimate cozy comfort food, this creamy spinach artichoke soup turns your fave dip into a hearty soup!
So, spinach and artichoke dip cannot exactly be classified as a healthy food. Sure, it’s got spinach and artichoke hearts; but, it’s also filled with cream cheese, cheese, and possibly mayo and/or cream.
Now, with a few extra veggies and a lighter base, I’ve turned this classic into the perfect soup on a cold winter’s day! This soup is also a terrific way to get your kids to eat spinach!
Add some chicken or another protein for a complete meal. Serve with chips, crackers, or crusty bread!
Reasons to Love
- Healthier version of your favorite dip!
- Loaded with spinach, artichoke hearts, onion, and bell peppers!
- Creamy & cheesy without being too rich!
- Simply add some protein for a complete meal!
- Cozy winter lunch or dinner!
Ingredients in Spinach Artichoke Soup
Artichoke Hearts
Frozen Spinach
Bell Peppers
Onion
Garlic
Low-Sodium Chicken Broth
Milk (can use dairy free)
Cream Cheese
Cheddar Cheese
Butter
Gluten Free Flour
How to Make Spinach Artichoke Soup
-
In a large pot, heat 2 Tbsp. of olive oil over medium heat. Then, sauté the onion and bell peppers for 5-6 minutes. Add the garlic and artichoke hearts. Sauté for 3-4 more minutes.
-
Add the butter to the pot and allow to melt. Then, sprinkle in the flour and stir. Allow to cook for 1-2 minutes.
-
Next, pour in the chicken broth and stir well. Bring mixture to a boil. Then, cover and reduce the heat. Allow to simmer for about 20 minutes.
-
Thaw the Spinach: Place the spinach in a microwave-safe bowl and microwave until thawed. (Follow directions on the package.) Then, place paper towels over a kitchen towel. Spoon the spinach onto the paper towels. Then, wrap and squeeze over the sink, until all excess liquid has been removed. You can also thaw spinach in a colander with warm water. Remove excess water by pressing down on the spinach, while in the colander.
-
Remove the lid and stir in the cream cheese. After a few minutes, stir in the milk, spinach, and shredded cheese. Stir and continue cooking over low heat until cream cheese is melted.
-
Ladle into bowls and top with more shredded cheese and crackers.
Can I use fresh spinach?
Yes, you can use fresh spinach for this recipe. Blanch the spinach by placing in boiling water for 30-40 seconds. Then, remove the leaves and place in a bowl of ice water to stop the cooking process. Or you could sauté the spinach for a few minutes with the other vegetables. With frozen spinach, simply defrost or microwave. Next, wrap in paper towels and a kitchen towel and squeeze out the extra water.
What do artichokes taste like?
Artichokes have a slightly nutty flavor, similar to brussels sprouts. With artichokes, the only edible portion is the heart. The leaves are tough, but can be scraped with the teeth to remove a small bit of edible flesh.
55 minutes
Spinach Artichoke Soup
Ingredients
- Olive oil
- 1 large onion, diced
- 2 green bell peppers, diced
- 3 cloves of garlic, minced
- 14 oz. artichoke hearts
- 2 Tbsp. butter
- 2 Tbsp. gluten free flour (I used oat flour)
- 4 c. low-sodium chicken broth
- 9 oz. frozen spinach, thawed
- 8 oz. cream cheese
- 2 c. milk (can use dairy free)
- 1 c. white cheddar cheese, shredded
Instructions
- In a large pot, heat 2 Tbsp. of olive oil over medium heat. Then, sauté the onion and bell peppers for 5-6 minutes. Add the garlic and artichoke hearts. Sauté for 3-4 more minutes.
- Add the butter to the pot and allow to melt. Then, sprinkle in the flour and stir. Allow to cook for 1-2 minutes.
- Next, pour in the chicken broth and stir well. Bring mixture to a boil. Then, cover and reduce the heat. Allow to simmer for about 20 minutes.
- Thaw the Spinach: Place the spinach in a microwave-safe bowl and microwave until thawed. (Follow directions on the package.) Then, place paper towels over a kitchen towel. Spoon the spinach onto the paper towels. Then, wrap and squeeze over the sink, until all excess liquid has been removed.You can also thaw spinach in a colander with warm water. Remove excess water by pressing down on the spinach, while in the colander.
- Remove the lid and stir in the cream cheese. After a few minutes, stir in the milk, spinach, and shredded cheese. Stir and continue cooking over low heat until cream cheese is melted.
- Ladle into bowls and top with more shredded cheese and crackers.