How awesome is spinach artichoke dip? Right?
Back in the day, my best friend and I used to make a spinach artichoke dip in a bread bowl for every party we threw, so we spent many a night in our early twenties staying up all night, talking and eating the dip leftover from the party. I was thinking about those parties a few days ago, and how my hair was the same color as Gwen Stefani’s and how much we loved listening to Outkast and how she had pictures of Adrien Brody on her refrigerator.
It’s been quite awhile since I’ve thrown a party and even longer since I’ve had spinach artichoke dip. For me, food cravings are intensely tied to memories, and thinking about those parties had me craving spinach artichoke dip pretty badly. Now, I realize I could have just made a bowl of vegan spinach artichoke dip, but on that chilly afternoon when I was reminiscing, soup with some fresh bread to dip in it sounded way more appetizing than a cold dip.
This soup came together very quickly with some basic ingredients I had in my pantry and fridge. And the beauty of this soup is that it’s way healthier than the dip it’s adapted from. Instead of tons of sour cream and cheese and other high-calorie, terribly unhealthy things, it get’s its creaminess from white beans and almond milk and it’s tangy cheesiness from nutritional yeast, lemon juice, white miso, and mustard powder.
This soup is ridiculously, addictively delicious. With every scoop of soup you take with a piece of fresh sourdough bread*, you’ll forget that you’re not overdoing it with an unhealthy dip but instead you’re eating a balanced, nutritious soup for dinner. And it’s still perfect for sharing with your best friend.
spinach artichoke soup
Ingredients
- 1 can of great northern white beans, rinsed and drained
- 1 cup unsweetened almond milk
- 4 tablespoons freshly squeezed lemon juice
- 2 1/2 tablespoons nutritional yeast
- 1 1/2 teaspoons white miso
- ½ tsp mustard powder
- 1 teaspoon olive oil
- 2 shallots, chopped
- 1-2 medium-large cloves garlic, minced
- 2 cups canned or frozen (thawed) artichoke hearts
- 2 cups spinach leaves
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3 cups vegetable broth
- 1 cups water
- salt and pepper to taste
Instructions
- In a high speed blender or food processor, combine the ingredients for the cream and blend until smooth. Set aside until ready to use.
- In a large pot, heat the olive oil over medium heat for 1 minute. Add the shallots and garlic and sauté until fragrant and the shallots become slightly translucent. Add the artichokes, basil, and oregano, and sauté for 2-3 minutes. Add the spinach, vegetable broth, and water and mix well. Put the lid on the pot and bring to a boil. You will need to stir it a few times until the spinach cooks down. Once it is boiling, crack the lid and lower to a simmer. Let it simmer for about 10 minutes.
- After 10 minutes, remove the soup from heat. Use and immersion blender to pulse the soup until it has a chunky consistency, not smooth. Pour in the cream and mix until combined. Add salt and pepper to taste.
- Return to a simmer for about 5-10 minutes. Remove from heat again and serve. Enjoy!
What are your favorite foods to share with friends?
*if you plan on photographing this soup, I don’t recommend using a bread bowl as the serving piece. The bread soaks up all the liquid, leaving you with a not-very-soup-like looking soup. Doh.
Photography by Chris Miller
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i used to love spinach artichoke dip in bread bowls. those were the days. before fat and calories meant anything to me. this soup look like perfection and i can’t wait to make it!
Caitlin recently posted…Chocolate Peanut Butter and Coconut Cups
I was the same way- back when I didn’t care about eating healthfully, I could go to town on a bread bowl of spinach artichoke dip! This soup, though, is way better and much healthier, so we don’t have to feel guilty about going for seconds (or thirds).
This looks delish! I want to make it tonight. I’m confused on one part, you say to blend all the ingredients for the cream but then you say to saute the white beans. Aren’t the beans already blended in with the cream? Thanks!
Thanks, Lindsay! That was a typo- I apologize. I’ve fixed it. The white beans go in the blender, with the cream. Enjoy!
One of my cousins always made spinach-artichoke dip for holidays and everyone practically dove into it, polishing it off and spoiling our appetites for the main event. Even back then, as a kid, it felt like one of those really good things that was really bad for me
. Cannot wait to try your healthy, plant-based version, Kristy!
I know- spinach artichoke dip has always seemed like one of those guilty pleasures for me too. Now, there’s no guilt and all the pleasure!
Would you believe I’ve never made spinach artichoke dip, though I’ve meant to many times. I still have a bag of frozen artichokes in the freezer from the last “meant to.” I think your soup looks even more appealing than the dip, now all I need is some spinach and I’m ready to cook!
Andrea recently posted…Miss E’s birthday dinner
Thank you, Andrea! I do hope you enjoy it!
I have some artichokes just waiting to be made into something… and I now know what that something is! This looks insanely delicious and it will be made in my house very very soon. Thanks Kristy!
Melissa recently posted…Frosted Heart Sugar Cookies
I hope you and Matt enjoy it!
Happy belated birthday, by the way! Have a great weekend!
Haha, love the tip at the bottom about the bread bowl! Sometimes props looks great in pictures but don’t really rise to your expectations… This looks absolutely delicious, though, and to tell the truth I’ve never had artichoke dip but I would definitely try this soup!
Thank you so much! And isn’t that the truth? If I had thought it through, I wouldn’t have completely emptied the bread bowl- I would’ve just taken enough out of the top for a little bit of soup to go in, and line it with a bit of plastic wrap first. Oh well- we emptied the bowl after the shoot and ate our soup in bowls and shared the soggy/soupy bread as a side.
I have the same question about where to use the beans.
Thanks.
That was a typo- I apologize. I’ve fixed it. The white beans go in the blender, with the cream.
That looks so yummy. I love spinach and artichoke dip! What are those purple/green things you’ve sprinkled on top? Whatever they are, they look really pretty on top!
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Thank you! They’re purple onions, actually. They’re just like green onions, but purple, and much prettier.
They came in our weekly CSA delivery and I’ve been using them to garnish everything! 
woah woah.. i havent had spinach artichoke dip in about 4 years! i need this bowl now.. nice tip about the bread bowl:) and holy pretty purple onions.. how cute are those!
Richa recently posted…Smoky Millet Stuffed Sweet Potato Crepes with Jalapeno Aioli. Vegan Glutenfree Recipe
Thanks, Richa! Yeah- the bread bowl was pretty funny. I had to keep adding more soup and more onions to the top to keep it looking full. The bread was so soggy and delicious to eat, though!
Oh wow Kristy this is the epitome of comfort food! Nothing like soup in a bowl. Wish I could cozy up to a bowl of this right now, but instead I’m dragging myself to make something decidedly satisfying
Thanks, Gabby- It was pretty comforting.
Oh wow! This soup looks amazing! I love artichoke dip and I adore sourdough bread for dipping. I have to make this. The cream sauce sounds delicious!
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This looks so good! A perfect Sunday meal!
Thank you, Robin!
Gosh, this looks right up my alley…. Do you think frozen spinach could work? I think so but just checking because that is all I have right now and want to make this.
janet @ the taste space recently posted…Roasted Orange Veggie Noodle Bowl
I think frozen spinach would work just fine. I know there is usually more spinach in a frozen pack than in a bunch, so I would maybe use a little less, but you’ll be able to figure it out as you go since you’re such a great cook, yourself.
WOW this looks incredible – soup in a bread bowl = love!
Oh gosh, my drinking food has got to be a hot Mexican dip – layers of salsa, re fried beans, jalapenos, black olives and daiya; perfect “drunk” food! This is the dish I bring to my Dad’s Annual Keg Party, teu best part is no one ever realizes its vegan
Heather recently posted…wild mushroom & pistachio pesto pasta
Thank you, Heather! Mexican Dip used to be our go-to Superbowl dish, but we skipped it this year. :-/ I guess that just means we need to make it sooner rather than later. And by the way, I LOVE that your dad has an annual keg party!
This looks totally delicious! And I totally can relate to the note at the bottom. I ran into that problem when I did my Grilled Cheese Tomato Soup bowl! ha ha But, I’m sure it was perfect after all was said and done.
Jackie @ Vegan Yack Attack! recently posted…Loaded Enchilada Soup with Creamy Tomatillo Sauce
Haha! I’m glad I”m not the only one who made that mistake. I couldn’t even tell in your pictures- that soup looks so dang good!
Yummy! This looks incredible. And I love the photos, as always
Stephanie recently posted…Vegan 101
Thank you, Stephanie! Chris did a pretty good job on these ones.
I made this last week and it was awesome! I didn’t have spinach on hand but I subbed frozen chopped kale and it turned out perfect. So tasty! The cream sauce was actually my favorite part, I could eat that stuff on its own as a dip.
I am so happy to hear that you liked it! It’s so easy and so delicious- I can’t wait to make it again!
Wow, you’ve taken my favorite dip and turned it into soup! This looks awesome. I love the purple onions, those are so cool.
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Thank you, Anna!
shut up this looks good1 Love this blog!
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Hahaha! Thanks, Lea!
Just made this for dinner — fabulous! Only tiny addition I made was a couple pinches of cayenne for some subtle heat
On another note — I recently found your blog, and it truly inspires me. The “Our Story” page hit so close to home, and I can’t wait to explore more of your delicious, creative recipes and share them with my friends!! Thank you for sharing your story and your culinary talents with us!
Thank you for stopping by and sharing these kind words! I am so happy that our blog resonates with you.
BEAUTIFUL soup! Also that bread looks lush!
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Thank you! I wish I could take credit for the bread, but alas, it was from the market.
This sounds fabulous! I used to adore spinach and artichoke dip. Whenever I went to Friday’s I would just order that for dinner. Then when they started selling it in the frozen section, I was over the moon about it. I don’t know why I gained all that weight in my early twenties…
Cadry recently posted…Pick-Me-Up Apple Carrot Juice + Your Wit and Wisdom
Thank you, Cadry! There’s just something about spinach and artichoke dip that is so terribly satisfying and addictive. But I have no idea why you gained weight in your early twenties.
Thank you! Your recipe inspired me & I made the soup tonight. I had no almond milk, but I added a small chunk of tofu & some leftover Trader Joe’s Artichoke Antipasto, which fit in perfectly, so there was enough liquid. I also had no shallots so I substituted onion. I followed the recipe faithfully otherwise, (using frozen spinach) and it was absolutely delicious! My husband grated some fresh Parmesan into his & thought that worked well.
One weird little thing: The soup ended up with a lot of what look like little coral jimmies in it. We can’t figure out what they are. I was freaked out, thinking they were some sort of larva from the canned artichokes, but they are firm & tasteless, & I didn’t see them when I chopped the chokes. And neither of us has ever seen a larva like that before. I used the immersion blender to make the “cream”, so the only thing I could think of to explain them is that they are some part of the white bean which was left when the softer parts were mushed. Has anyone ever seen what I am describing?
Well, first of all, I’m glad you and your husband both liked it! As for the “coral jimmies,” I wish I could be more help. Were the canned artichokes you used packed in oil or water? I know sometimes oil in cans or jars can solidify and get a little gross. I’m really stumped on this one!
The ‘chokes were water-packed, in a jar. I am guessing the “jimmies” were the little belly-button that we see in the inside curve of the bean, which is usually a different color from the rest of the bean. I don’t know how or why it was left behind after pureeing the beans, but it’s absolutely the only explanation I can think of. They definitely weren’t in the onions, spinach, spices or dip before I added them.
FYI, I had cold leftover soup mixed with a little nonfat yogurt for lunch, and that was really yummy too!
Huh. Well I’m so happy that they didn’t affect the flavor! And I would have to agree with you- the leftovers are just as good, of not better than the day of!
I think you have the beans in the recipe twice…. Do they go in the cream or in the pot to sauté after the artichokes?
can’t wait to try this!
You’re right. I don’t know what I was up to when I wrote this recipe, but I obviously wasn’t focused!
The beans only go in once- in the cream. Thank you for the heads up! Enjoy! 