This Easy Creamy Soup Tastes Like Spinach Artichoke Dip

Name: This Easy Creamy Soup Tastes Like Spinach Artichoke Dip
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 (8-ounce) package. cream cheese, at room temperature; 1 cup heavy cream; 2 tablespoons unsalted butter; 1 1/4 cups chopped yellow onion (from 1 medium onion); 2 teaspoons minced garlic (from 4 medium cloves); 1 teaspoon kosher salt; 1 (10-ounce) bag frozen spinach, thawed in a colander (let moisture drip out as it thaws but no need to squeeze out excess); 4 cups chicken broth; 2 (12-ounce) jars marinated quartered artichoke hearts, drained and coarsely chopped (about 2 1/2 cups); 3/4 cup grated Parmesan cheese, plus more for serving; Freshly ground black pepper, for serving

Throughout middle and high school, my reward for a good report card was a dinner out at a restaurant of my own choosing. For years, I picked Olive Garden. While my entrees were unmemorable, I always took the liberty—as any scholar of refined taste would—of ordering spinach artichoke dip for the table. To me, this was the ultimate prize for academic merit.

This spinach artichoke dip soup is a full meal version of that memory: cozy, creamy yet brothy, cheesy, and bright. Chock full of spinach—fresh or frozen—it’s also easily repeatable all week long.

Overhead view of a bowl of spinach artichoke dip soup — Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss

Tips for Creamy Soup

The key to keeping cream from separating in this soup starts with using room-temperature cream cheese. Gradually incorporating heavy cream into the cream cheese allows the mixture to loosen, resembling whipped frosting. This smooth mixture incorporates into the soup without lumps.
Try incorporating extra protein, like rotisserie chicken pulled apart into bite-size pieces, or add a dollop of sour cream for topping.
You can substitute fresh spinach 1:1 for frozen spinach by weight (10 ounces of fresh spinach for one 10-ounce bag of frozen spinach).

The Ease of Marinated Artichoke Hearts

All canned or jarred artichokes are encased in brine to preserve freshness and texture, but “marinated” artichoke hearts also include a blend of herbs, oil, and even vinegar. Canned or jarred artichokes alike can be used interchangeably, but be sure to look for “marinated” on the label for this recipe—most marinated artichokes pack a lot of flavor without extra ingredients.

Simple Tip!

After you’ve drained your artichokes for this recipe, don’t throw out that marinade! Save it in an airtight container for up to four days to whip up a quick meat marinade, salad dressing, or seasoning for roasted veggies.

Time for a Warm Bowl of Soup

Spinach Artichoke Dip Soup

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 6 servings

Yield 7 1/2 cups

1 (8-ounce) package cream cheese, at room temperature
1 cup heavy cream
2 tablespoons unsalted butter
1 1/4 cups chopped yellow onion (from 1 medium onion)
2 teaspoons minced garlic (from 4 medium cloves)
1 teaspoon kosher salt
1 (10-ounce) bag frozen spinach, thawed in a colander (Let moisture drip out as it thaws but no need to squeeze out excess.)
4 cups chicken broth
2 (12-ounce) jars marinated quartered artichoke hearts, drained and coarsely chopped (about 2 1/2 cups)
3/4 cup grated Parmesan cheese, plus more for serving
Freshly ground black pepper, for serving

Blend the cream and cream cheese:

With a sturdy spoon or rubber spatula, blend the cream cheese and heavy cream together in a medium bowl until combined and smooth; set aside.

Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss
Cook the aromatics:

Melt the butter in a large pot over medium heat. Add the onion and cook, stirring often, until softened, about 4 minutes. Add the garlic and salt, and cook, stirring often, until the garlic is fragrant and starts to brown, about 1 minute.

Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss
Add the spinach, artichokes, and broth:

Add the spinach and cook, stirring often to break up any clumps, until separated and warmed through, about 3 minutes. Add the chicken broth and artichoke hearts and stir to combine.

Bring to a boil over medium heat and cook until the artichokes and spinach are completely warmed through and the broth is slightly reduced, about 2 to 3 minutes. Remove from heat.

Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss
Add the cream cheese mixture and Parmesan cheese:

Working in three batches and making sure the pot is no longer on the heat, stir in the cream cheese mixture until blended. Add the Parmesan cheese and stir to combine.

Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss
Serve:

Ladle into bowls and serve warm with additional Parmesan cheese and a few grinds of fresh black pepper. Refrigerate leftovers in an airtight container for up to one week.

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Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss

Nutrition Facts (per serving)
439	Calories
36g	Fat
21g	Carbs
13g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	439
% Daily Value*
Total Fat 36g	46%
Saturated Fat 21g	106%
Cholesterol 107mg	36%
Sodium 1270mg	55%
Total Carbohydrate 21g	8%
Dietary Fiber 6g	23%
Total Sugars 6g
Protein 13g
Vitamin C 9mg	46%
Calcium 276mg	21%
Iron 2mg	10%
Potassium 566mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.