Description
This Spinach Artichoke Soup combines the rich, velvety flavors of classic spinach artichoke dip with the warmth of a hearty soup. With fresh spinach, creamy cheeses, and crispy roasted artichokes on top, it’s a comforting, indulgent, and satisfying recipe that’s perfect for weeknight dinners or elegant starters. Ideal for soup lovers and fans of creamy dips alike.
Ingredients
2 x 15 oz (450 g) cans quartered artichokes
1 cup (67 g) Panko or breadcrumbs
1/4 cup (20 g) Parmigiano Reggiano, finely grated
1/3 cup extra-virgin olive oil, plus more as needed
250 g (9 oz) fresh spinach
3 tablespoons (45 g) unsalted butter
1 medium yellow onion, chopped
1/4 cup (35 g) all-purpose flour
2 cups (480 g) whole milk
1 1/2 cups (360 g) water
1 small garlic head, top cut off, root attached
2 Parmigiano Reggiano rinds (optional)
56 g (2 oz) cream cheese
113 g or 1/2 cup (4 oz) sour cream
42 g or 1/2 cup (1.5 oz) Parmigiano Reggiano, finely grated
Kosher salt, to taste
Coarsely grated low-moisture mozzarella cheese, for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drain and pat dry the quartered artichokes. Place on the baking sheet and toss with breadcrumbs, grated Parmigiano, olive oil, and a pinch of salt. Roast for 25–30 minutes, tossing halfway through, until golden and crispy.
- Bring a pot of water to a boil and prepare an ice bath. Blanch the spinach for 1 minute, then transfer to the ice bath. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 4–5 minutes until translucent.
- Stir in the flour and cook for 1 minute until lightly browned. Slowly whisk in the milk, then the water, garlic head, and parmesan rinds (if using). Simmer for 10–15 minutes, stirring occasionally, until slightly thickened. Season with salt to taste.
- In a bowl, whisk together the cream cheese and sour cream with a ladle of the hot soup to temper. Stir the mixture back into the pot. Remove from heat.
- Squeeze the roasted garlic cloves into the soup. Add the grated Parmigiano Reggiano and stir to combine.
- Drain the blanched spinach and add it to the soup. Blend the soup with an immersion blender until smooth. Adjust the consistency with more liquid if needed. Taste and season with more salt if necessary.
- To serve, ladle the soup into bowls, sprinkle with mozzarella cheese, pour over a bit more soup, and top with crispy roasted artichokes.
Notes
- Use frozen spinach as a convenient substitute; thaw and drain well before use.
- For extra creaminess, add a splash of heavy cream at the end.
- Make it gluten-free by using gluten-free flour and breadcrumbs.
- Store soup and crispy artichokes separately to maintain texture.
- Soup thickens when stored—add milk or water when reheating to adjust consistency.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 65mg
