This post may contain affiliate links. Please read our disclosure policy.
BREAKING NEWS: It is going to rain FOR DAYS in Arizona.
This isn’t a joke so please plan accordingly. Do not get on the road. We all know Arizonans don’t know how to drive in the rain.
Arizona may be the only place in the nation where when rain is in the forecast, it is the TOP news story. “Here we are reporting live from Gilbert, Arizona where we received an astounding 1/4 inch of rain.” Epic. Gotta love Arizona. We get a little giddy when it rains. All the kids run outside for a rain dance with no shirts on and teenagers post videos on social media of liquid falling from the sky.
So, since rain is in the forecast, soup is on the dinner menu. However, because my husband Dean has a strict “no soup policy in the summer”, we fit in as much soup as possible in the winter. I could eat soup all year long but he believes that it belongs only in the winter and summer is for salads and burgers. He may be right but I think this Creamy Spinach Artichoke Soup can be eaten all day, every day.
When I was in high school, I discovered the best cream of spinach and artichoke soup at a local cafe called Cracker’s. Since I was a huge fan of spinach artichoke dip already, the thought of eating it in a soup made me happy. It was so creamy and delicious that it soon had a  massive following.
This Creamy Spinach Artichoke Soup is made by sauteing onions and garlic in butter until nice and soft. Frozen spinach is added along with spices and chicken broth. Â Artichokes, heavy cream, parmesan cheese and cream cheese round out the soup. How can you go wrong with that list of ingredients? Thank heavens there is spinach in there to balance it all out!
This Creamy Spinach Artichoke Soup is absolutely heavenly.
- If you want to make this Creamy Spinach Artichoke Soup keto-friendly, you can remove the flour from the recipe. The flour serves as a thickening agent but I have had numerous comments from people who say it is still utterly delicious and creamy without it! This soup will be perfect for the keto diet.
Pin this now to find it later
Pin It
Creamy Spinach Artichoke Soup
Equipment
Ingredients
- 2 Tablespoons Butter
- 1 Onion chopped
- 4 Garlic Cloves minced (or 3/4 teaspoon Garlic Powder)
- 1 - 9- ounce pkg. Frozen Chopped Spinach may use 1/2 of pkg. if you so desire
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 3 Tablespoons Flour may delete if you want gluten-free or keto-friendly soup
- 4 cups Chicken Broth
- 1 - 14 ounce can Artichoke Hearts drained and roughly chopped
- 1- 1 1/2 cups Heavy Cream depending on how creamy you want the soup
- 1 - 8- ounce pkg. Cream Cheese
- 1 cup Parmesan Cheese plus additional 1/2 cup for garnish
Instructions
- In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.
- Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.
- Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
- Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling.
- Stir in parmesan cheese.
- Season according to taste. Sprinkle with parmesan cheese shavings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Now, I can eat this copycat version of Cracker’s cream of spinach and artichoke soup at home, cuddled in a blanket, watching rain fall from the sky in Arizona. Miracles to exist.
Instead of four, substitute a teaspoon of xanthan gum and make a slurry to thicken and make it keto. I had some leftover cooked cauliflower that I threw in and several moose sausage links that were on the dry side. I hat to waist food. It was delicious!!! And very filling!
Anyone know if I can change My leftovers into a dip?
I have never rated a recipe before but I am savoring this one. I did have to adjust some items to make it a low FODMAP recipe and I used Green Valley products because I am lactose intolerant.
So glad I found this! My nine year old daughter wants me to make it again.
Thank You!
Would this recipe work if it was blended smooth instead of chunky? Thanks so much for your site
I just made this soup for brunch, and it was so delicious! Definitely my new favorite soup, and I’ll be making it again. I left out the flour to make it keto-friendly, and the resulting somewhat-thinness of the soup did not bother me; I enjoyed it. I’m going to add a smoked sausage link to the next cup I have, and this would also have to be equally as delicious with some rotisserie chicken.
Can anyone give me the nutritional value for this recipe please? I did substitute glucomannen as the thickening agent. Perfect! I make it for lunches but my family finishes it before I can take it!
If you scroll up to January 2019 the nutritional values are all there
This soup is fabulous! I lightened it up slightly by using 1/2c light cream, 1/2c almond milk, and lower fat cream cheese. It was easy to make, reheats great, and I’m already planning when to make it again even though I’m still eating my first batch of it.
This is the best soup I’ve ever had. I substituted 2 tsp of coconut flour instead of the regular flour because I’m doing Keto. It’s even better the next day. I think I said “Mmmm” with every bite I took. Haha
Can this soup be frozen?
I added 32 oz bag of frozen cubed hash brown potatoes & a little more chicken broth & I was like ‘wow’. Also substituted one can of cream of chicken soup instead of flour. Jalapeño jack cheese would be good also.