Spinach Artichoke Dip Soup

Spinach Artichoke Dip Soup with Leeks

Spinach artichoke dip soup is a delicious creamy soup full of spinach artichoke flavor. This soup tastes just like spinach dip and the creaminess is dreamy! Spinach artichoke dip soup can be made pureed, thick, or savory.

When preparing spinach artichoke dip soup I opted for a hearty, savory, soup and made sure to skip the puree step and added plenty of marinated artichokes and chopped spinach.

And of course who can forget about the cream? I mean seriously, this soup is heavenly!

The rich flavors of this smooth soup taste amazing with warm sour dough bread or garlic bread sticks. Dipping each delectable bread bite into a steamy hot bowl of soup on a cold winter day is a flavor that is indescribably delicious!

Recipe Highlights

• This spinach artichoke dip soup recipe yields 14 servings.
• You may use fresh spinach or frozen spinach for this recipe however, frozen spinach was my choice. Be sure to defrost and drain excess water.
• Cream cheese makes delicious creamed spinach for this dish and gives this soup a lovely taste.
• Drain artichokes and pat dry with paper towels to remove any excess water.
• Using marinated and chopped artichokes makes this soup easy to prepare.
• Spinach artichoke dip soup is cozy for a cold winter day.

Ingredients & Substitutions

• Frozen Spinach (Defrosted and drained)
• Marinated Chopped Artichokes
• Butter
• Chickpea flour ( or flour)
• Chopped Leek
• Chopped Celery
• Vegetable Broth
• Salt & Pepper
• Garlic
• Cream cheese
• Heavy Cream
• Grated Parmesan ( I recommend BelGioioso brand)

How to Make Spinach Artichoke Soup

1. Melt butter. Melt butter on medium heat and stir in chopped celery and chopped leek. Cook for 2 minutes on medium heat
2. Add minced garlic and cook. Add minced garlic to the pan and cook until translucent. (cook for about 1-2 minutes on medium heat)
3. Stir in chickpea flour to make a roux. Add 3 tablespoons of chickpea flour to butter, chopped celery, leek, and minced garlic mixture.
4. Stir the butter & flour mixture. Stir the butter and flour mixture with a wooden spoon in a figure-eight motion on med heat.
5. Cook for 3-5 minutes on medium heat. Cook roux for 3-5 minutes on medium heat stirring consistently in figure eight motion to prevent burning and to cook roux evenly throughout. Roux will be light in color and puff up.
6. Stir in vegetable broth and add chopped artichokes. Add 4 cups of vegetable broth along with marinated, chopped, artichokes, and bring soup to a boil.
7. Bring soup to a boil & simmer. Bring soup to a boil for 1 minute then simmer for 15 minutes.
8. Add drained chopped spinach. Add drained chopped spinach to soup and let cook for 5 minutes.
9. Stir in cream cheese and heavy cream. Stir in cream cheese, heavy cream, and grated parmesan cheese.
10. Bring soup to a boil and simmer. Add cream cheese, heavy cream, and parmesan cheese to the pot and boil, boil for 1 minute. Once boiling, bring the soup to a simmer and simmer until the cheese is melted.
11. Season with salt & pepper. Season the soup with salt, pepper, and garlic powder.
12. Turn the heat off and allow the soup to thicken. Once the cheese is fully melted turn the heat off and allow the soup to thicken. Let cool for about 15-20 minutes.

Questions You May Have

Why is my Spinach Artichoke Dip Soup watery?

If using frozen spinach be sure to defrost spinach and drain out excess liquid before adding to spinach dip soup. Spinach holds water so draining spinach properly helps remove extra water found in this leafy green vegetable.

Another key factor is to drain artichokes, draining artichokes that were marinated helps reduce water in this dish and helps thicken the spinach dip soup.

How long does Spinach Dip Soup last?

Spinach dip soup will last for 3-4 days if stored in an airtight container and refrigerated. Be sure to take the expiration date of the cheese and milk used in this recipe. As long as any of those cheese or milk products do not expire before the expiration date of cooked spinach dip soup. Then the soup will last in the fridge for 3-4 days.

What are the Benefits of Spinach Artichoke Dip Soup?

Some well known benefits of spinach and artichokes are that these vegetables are full of fiber, vitamins, and minerals.

Benefits of Spinach

• Fiber
• Several B Vitamins
• Vitamin A, C, E, and K
• Calcium
• Manganese
• Iron
• Magnesium
• Calcium
• Potassium
• Copper

Benefits of Artichokes

• High in Folate
• Vitamin C, and K
• Magnesium
• Potassium
• Iron

Continue to Content

Spinach Artichoke Dip Soup

Yield: 14

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 20 minutes

Total Time: 50 minutes

See how easy this spinach artichoke soup is. This soup tastes just like spinach artichoke dip. The cream is heavenly and pairs lovely with warmed sour dough bread or a Greek side salad. Yum!

Print

Ingredients

• 9 oz of frozen spinach, thawed & drained
• 14 oz marinated, chopped artichokes
• 1/2 cup chopped leeks, thoroughly, washed
• 1 sliced celery stalk
• 1 tablespoon minced garlic
• 4 cups of vegetable broth
• 3 tablespoons butter
• 3 tablespoons chickpea flour
• 1 cup heavy cream
• 1 cup or 8 oz cream cheese
• 1 cup grated parmesan cheese
• 2 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder

Instructions

1. Melt butter. Melt butter on medium heat and stir in chopped celery and chopped leek. Cook for 2 minutes on medium heat
2. Add minced garlic and cook. Add minced garlic to the pan and cook until translucent. (cook for about 1-2 minutes on medium heat)
3. Stir in chickpea flour to make a roux. Add 3 tablespoons of chickpea flour to butter, chopped celery, leek, and minced garlic mixture.
4. Stir the butter & flour mixture. Stir the butter and flour mixture with a wooden spoon in a figure-eight motion on med heat.
5. Cook for 3-5 minutes on medium heat. Cook roux for 3-5 minutes on medium heat stirring consistently in figure eight motion to prevent burning and to cook roux evenly throughout. Roux will be light in color and puff up.
6. Stir in vegetable broth and add chopped artichokes. Add 4 cups of vegetable broth along with marinated, chopped, artichokes, and bring soup to a boil.
7. Bring soup to a boil & simmer. Bring soup to a boil for 1 minute then simmer for 15 minutes.
8. Add drained chopped spinach. Add drained chopped spinach to soup and let cook for 5 minutes.
9. Stir in cream cheese and heavy cream. Stir in cream cheese, heavy cream, and grated parmesan cheese.
10. Bring soup to a boil and simmer. Add cream cheese, heavy cream, and parmesan cheese to the pot and boil, boil for 1 minute. Once boiling, bring the soup to a simmer and simmer until the cheese is melted.
11. Season with salt & pepper. Season the soup with salt, pepper, and garlic powder.
12. Turn the heat off and allow the soup to thicken. Once the cheese is fully melted turn the heat off and allow the soup to thicken. Let cool for about 15-20 minutes.

Notes

• Spinach artichoke dip soup is perfect for a cold winter day.
• Warmed sour dough bread or Greek salad pairs well with this dish.
• To make a roux all you do is melt butter and stir in equal amounts of flour. Stir mixture in figure eight motion and viola! You have a roux that's perfect for creamy, steamy, soups.

Nutrition Information:

Yield: 14 Serving Size: 1 cup
Amount Per Serving: Calories: 164.3Total Fat: 14.8gCholesterol: 42.8mgSodium: 808mgCarbohydrates: 6.22gFiber: 1.09gSugar: 14.6gProtein: 4.12g

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