Creamy Spinach Artichoke Soup

A comforting creamy fall soup filled with spinach, artichoke, celery, mushrooms, onions, and carrots. This creamy spinach artichoke soup will be perfect for chilly autumn days.

It’s fall! It’s fall!! It’s fall y’all! Fall is finally here!

Ahhh! I’m soo excited. It’s officially fall now. As if you can’t tell, right?

It’s time for pumpkin spice lattes, salted caramel everything, butternut squash, apple ciders, warm comforting soups.

And the best part! How could I forget? The leaves turning into gorgeous golds, reds, and oranges!

Well, at least, if you live in an area where you actually experience seasons. One of these days, I want to travel to places like Aspen or up to Washington and Oregon just to see the fall foliage.

What are you looking forward to this fall?

One of the best parts of fall is that I can happily indulge in all things warm and comforting, like soups.

Especially when it gets colder.

Wrapped in a plaid blanket scarf, wearing knee high socks, and eating a bowl of soup. Doesn’t that sound perfect?

So it can’t be a surprise that I couldn’t wait to share this creamy spinach artichoke soup with you!

Inspired by the spinach artichoke dip, or my creamy kale artichoke dip, which I absolutely love, I wanted to transform the classic favorite into a meal.

Loaded with ingredients like onions, carrots, celery, spinach, and artichoke, this soup is soooo delicious.

It’s super easy to make too. Most of these ingredients you’ll probably already have at home.

All you have to do is prepare them and cook all the ingredients in one pot.

My kind of meal. =)

In a medium pot, add olive oil and heat for about a minute.

Add onions, and cook for about 5 minutes until they’re tender.

Next, add mushrooms, carrots and celery. Cook until these are soft and tender, about 7-8 minutes. I really like my carrots soft in soups.

Stir in the broth and dried thyme. You can use vegetable broth or chicken broth. Either would work for this soup.

Add the artichoke hearts and spinach. Allow the soup to simmer for about 5 minutes. Season the soup with salt to taste.

In a small bowl, mix together cornstarch and a little bit of milk until the cornstarch has dissolved.

Slowly stir in the cornstarch mixture. This will help thicken the soup a little bit. Stir in the rest of the milk and heavy cream.

Serve the soup warm. Sometimes I like my soups with a slice of crusty bread.

Enjoy!

Creamy Spinach Artichoke Soup

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

A comforting creamy fall soup filled with spinach, artichoke, celery, mushrooms, onions, and carrots. This creamy spinach artichoke soup will be perfect for chilly autumn days.

Author: Andrea Giang

Recipe type: Soup

Serves: 4-5 servings

Ingredients

• 1 ½ tablespoons olive oil
• 1 large onion, chopped
• 1 large carrot, diced
• 1 ½ cups mushrooms, sliced
• 2 stalks celery, chopped
• 3 cups vegetable broth
• 1 ½ tablespoons dried thyme
• 1 - 13.5 ounce can artichoke hearts, drained and chopped (about 2 cups)
• 3 cups fresh spinach
• ½ - 1 teaspoon salt, to taste
• 4 tablespoons cornstarch (or tapioca starch or flour)
• 1 ½ cup 2% milk
• ¼ cup heavy cream (optional)

Directions:

1. In a medium pot, add olive oil and heat for about a minute.
2. Add onions, and cook for about 5 minutes until they’re tender.
3. Next, add mushrooms, carrots and celery. Cook until these are soft and tender, about 7-8 minutes.
4. Stir in the broth and dried thyme.
5. Add the artichoke hearts and spinach. Allow the soup to simmer for about 5 minutes. Season the soup with salt to taste.
6. In a small bowl, mix together cornstarch and a little bit of milk until the cornstarch has dissolved.
7. Slowly stir in the cornstarch mixture. This will help thicken the soup a little bit. Stir in the rest of the milk and heavy cream. The heavy cream makes the soup creamier, but it is completely optional.
8. Serve the soup warm.

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