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Creamy Spinach and Artichoke Soup with Garlic Croutons

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (14 oz / 400 g) can artichoke hearts, drained and chopped
  • 4 cups fresh baby spinach (or 2 cups frozen spinach, thawed and squeezed dry)
  • 3 cups vegetable or chicken broth
  • 1 cup heavy cream (or half-and-half for lighter texture)
  • ½ cup cream cheese, softened
  • ½ cup grated Parmesan cheese
  • 1 teaspoon lemon juice (optional, for brightness)
  • Salt and black pepper, to taste
  • Pinch of nutmeg (optional, enhances creaminess)
  • For the Garlic Croutons:
  • 2 cups cubed French bread or sourdough
  • 2 tablespoons olive oil or melted butter
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 1 tablespoon chopped parsley (optional, for garnish)

Instructions
 

  • Step 1: Prepare the Garlic Croutons : Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic, salt, and pepper. Spread them on a baking sheet and bake for 10–12 minutes, or until golden and crisp. Set aside to cool slightly.
  • Step 2: Sauté the Aromatics : Heat olive oil and butter in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds, until fragrant.
  • Step 3: Add the Vegetables : Stir in chopped artichokes and spinach. Cook for 3–4 minutes, allowing the spinach to wilt and the flavors to combine.
  • Step 4: Add Liquids and Simmer : Pour in the broth, then bring the mixture to a gentle simmer. Reduce heat and cook for 10–12 minutes.
  • Step 5: Blend Until Smooth (Optional : For a silky texture, use an immersion blender directly in the pot or transfer to a blender and purée until smooth.
  • (If you prefer a chunky texture, blend only half the soup.)
  • Step 6: Make It Creamy : Return soup to low heat. Stir in cream cheese, Parmesan, and cream until fully melted and incorporated. Simmer gently for another 5 minutes — do not boil, as this may curdle the dairy. Season with salt, pepper, lemon juice, and nutmeg (if using).
  • Step 7: Serv : Ladle soup into bowls, top generously with garlic croutons, a sprinkle of Parmesan, and a few spinach leaves for garnish.