Silky Artichoke & Spinach Soup with Sun-Dried Tomatoes Recipe

Culinary magic happens when creamy artichoke and spinach soup meets unexpected sun-dried tomatoes.

Hearty ingredients dance together in a delightful medley of flavors and textures.

Rich vegetables create a luxurious backdrop for this comforting dish.

Mediterranean inspirations shine through each spoonful of silky goodness.

Smooth blended greens carry intense umami notes from tangy sun-dried tomatoes.

Seasonal produce transforms simple ingredients into an extraordinary meal.

Why Creamy Artichoke And Spinach Soup Stands Out

• Savor Creamy Comfort: A luxurious soup that wraps you in velvety warmth with its rich, smooth texture and blend of sophisticated ingredients.
• Quick Kitchen Magic: Whips up in less than 30 minutes, making it perfect for busy weeknights when you crave something delicious but don't have hours to cook.
• Nutritious Flavor Explosion: Packed with healthy vegetables like spinach and artichokes, delivering a powerhouse of nutrients without sacrificing incredible taste.
• Versatile Crowd-Pleaser: Adaptable for different dietary preferences, easily made vegetarian by swapping chicken stock, and appealing to both adults and kids who love creamy soups.

Ingredients For Creamy Artichoke Spinach Soup

• Celery: Provides a subtle, fresh base flavor to the soup.
• Onion: Adds depth and sweetness to the overall taste.
• Garlic: Brings a rich, aromatic element to the dish.
• Red Pepper Flakes: Introduces a gentle heat and spiciness.

• Artichoke Hearts: Creamy and tender vegetable that gives the soup its signature texture.
• Spinach: Adds nutritional value and a vibrant green color to the soup.
• Sun-Dried Tomatoes: Provides a tangy and concentrated tomato flavor.

• Chicken Stock: Creates the liquid base for the soup.
• Lemon Juice: Adds brightness and balances the rich flavors.
• Heavy Cream: Gives the soup a luxurious and smooth consistency.

• Asiago Cheese, Parmesan Cheese: Adds a sharp, salty, and complex flavor to the soup.
• Salt: Enhances the overall taste of the dish.
• Black Pepper: Provides a warm, spicy undertone.

• Olive Oil: Used for sautéing the vegetables and creating a flavorful base.

How To Prepare Artichoke And Spinach Soup

Step 1: Warm Up the Pot

Heat olive oil in a large soup pot over medium heat.

Toss in diced celery, onion, garlic, and a sprinkle of red pepper flakes.

Stir and cook until vegetables become soft and fragrant, about 5 minutes.

Step 2: Build Flavor Foundation

• Chopped artichoke hearts
• Sliced sun-dried tomatoes

Pour in chicken stock and lemon juice.

Bring the mixture to a gentle simmer and let it bubble for 5 minutes, allowing flavors to dance together.

Step 3: Introduce Creamy Goodness

Fold spinach into the soup until it wilts completely.

Pour in heavy cream and return to a soft simmer.

Season with salt and freshly ground black pepper, tasting and adjusting as you go.

Step 4: Finish with Cheesy Flair

Remove pot from heat.

Sprinkle in shredded Asiago or Parmesan cheese, stirring until it melts smoothly into the soup.

Ladle into bowls and garnish with extra cheese and a crack of black pepper if you wish.

Tips For Creamy Artichoke Spinach Soup

• Chop vegetables uniformly to ensure even cooking and tender texture throughout the soup.
• Toast red pepper flakes briefly in olive oil before adding other ingredients to release their robust, spicy essence.
• Lower heat when adding cream and avoid boiling to maintain smooth, silky consistency without separation.
• Remove soup from direct heat before adding cheese, stirring gently to create a creamy, well-integrated finish.
• Swap chicken stock with vegetable broth and use plant-based cream for a vegetarian version of this luxurious soup.

Flavor Variations For Artichoke Spinach Soup

• Vegan Veggie Delight: Replace chicken stock with vegetable broth, swap heavy cream for coconut milk, and use nutritional yeast instead of cheese to create a plant-based version of the soup.
• Gluten-Free Comfort Bowl: Ensure all ingredients are certified gluten-free, particularly checking the stock and any potential thickeners used in the recipe.
• Mediterranean Herb Infusion: Add fresh chopped rosemary, thyme, and oregano during the sautéing stage to enhance the Mediterranean flavor profile of the soup.
• Low-Carb Lean Option: Substitute artichoke hearts with cauliflower florets and use Greek yogurt instead of heavy cream to reduce carbohydrate content while maintaining creamy texture.

Suggested Pairings For Creamy Spinach Soup

• Fresh Bread Pairing: Serve alongside crusty sourdough or rustic Italian bread for dipping into the rich, creamy soup. The bread's crispy texture perfectly complements the smooth soup consistency.
• Herb Garnish Boost: Sprinkle fresh chopped basil, chives, or parsley on top to add bright green color and a burst of fresh herbal flavor that elevates the soup's complexity.
• Wine Companion: Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc. The wine's acidity will balance the soup's creamy texture and enhance the artichoke and sun-dried tomato notes.
• Protein Topping Option: Add grilled chicken strips or crispy pancetta bits on top for extra protein and a delightful crunchy contrast to the soup's velvety base.

Proper Storage For Artichoke Spinach Soup

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Cool soup completely before sealing to prevent bacterial growth.
• Transfer cooled soup to freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Avoid freezing if cream is added, as it may separate.
• Thaw frozen soup in the refrigerator overnight. Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of chicken stock or water to restore original consistency.
• Pour soup into a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to ensure even warming. Check temperature before serving to prevent scalding.

FAQs

• What ingredients make this soup creamy and rich?

The heavy cream and melted Asiago or Parmesan cheese create a luxurious, velvety texture that gives the soup its rich, smooth consistency.

• Is this soup healthy?

While creamy, the soup contains nutritious ingredients like spinach, artichokes, and sun-dried tomatoes, which provide vitamins, minerals, and antioxidants to balance the cream.

• Can I make this soup vegetarian?

Yes, simply replace the chicken stock with vegetable stock and the recipe remains delicious and vegetarian-friendly.

• How spicy is this soup?

The recipe includes a small pinch of red pepper flakes, which adds a subtle warmth without making the soup overly spicy, giving just a gentle background heat.

Creamy Artichoke and Spinach Soup with Sun-Dried Tomatoes Recipe

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4.8 from 10 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Rich, comforting Creamy Artichoke and Spinach Soup with Sun-Dried Tomatoes brings Mediterranean warmth to your kitchen. Silky textures and bold flavors blend seamlessly, inviting you to savor each spoonful of this elegant, nourishing dish.

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Ingredients

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Main Ingredients:

• 14 ounces (396 grams) canned artichoke hearts
• 1 cup (30 grams) fresh spinach
• 32 ounces (946 milliliters) chicken stock or broth
• 1 cup (100 grams) shredded or grated Asiago or Parmesan cheese

Vegetables and Aromatics:

• 1 medium yellow onion
• 3 stalks celery
• 4 cloves garlic
• 1/2 cup (75 grams) marinated sun-dried tomatoes

Seasonings and Finishing Ingredients:

• 2 tablespoons (30 milliliters) extra virgin olive oil
• 1 tablespoon (15 milliliters) lemon juice
• 1/2 cup (120 milliliters) heavy cream
• 1 pinch red pepper flakes
• Salt (to taste)
• Freshly cracked black pepper (to taste)

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Instructions

1. Warm olive oil in a large pot over medium heat, then add celery, onion, garlic, and red pepper flakes. Sauté for 5 minutes until vegetables soften and become fragrant, stirring frequently.
2. Incorporate chopped artichoke hearts and sun-dried tomatoes into the vegetable mixture. Pour chicken stock and lemon juice, then simmer for 5 minutes to meld flavors, allowing ingredients to release their aromatic essence.
3. Gently fold spinach into the simmering liquid until completely wilted and integrated. Stream in heavy cream, returning the pot to a gentle simmer, which will create a luxurious and velvety texture.
4. Carefully remove soup from heat and sprinkle shredded Asiago or Parmesan cheese, stirring until completely melted and smooth. Season with salt and freshly cracked black pepper to enhance the overall taste profile.
5. Ladle the creamy soup into serving bowls, garnishing with additional cheese and a final crack of black pepper for an elegant presentation. Serve immediately while hot and at peak flavor.

Notes

• Creamy soup lovers can customize spice levels by adjusting red pepper flakes for a personalized heat experience.
• Choose fresh artichoke hearts for maximum flavor, but jarred or canned varieties work perfectly as convenient alternatives.
• Dairy-free adaptation possible by replacing heavy cream with coconut milk and using nutritional yeast instead of cheese for similar creamy texture.
• Enhance nutritional profile by adding protein like shredded rotisserie chicken or white beans directly into the soup for a more substantial meal.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 213 kcal
• Sugar: 2 g
• Sodium: 540 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 35 mg