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.
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.
Time for a Warm Bowl of Soup
- Creamy Chicken Enchilada Soup
- Cheeseburger Soup
- Chicken Pot Pie Soup
- Stovetop Taco Soup
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.
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.
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.
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.
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.
Love the recipe? Leave us stars and a comment below!