• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Keepin' It Kind
  • Recipes
  • Travel & Dining
  • Resources
  • Being Vegan
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • Travel & Dining
  • Resources
  • Being Vegan
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Travel & Dining
    • Resources
    • Being Vegan
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Gluten-Free

    Spinach Artichoke Soup

    February 15, 2013 by keepinitkind 69 Comments

    Spinach Artichoke Soup

    How awesome is spinach artichoke dip?  Right?

    Spinach Artichoke Soup

    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.

    Spinach Artichoke Soup

    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.

    Spinach Artichoke Soup

    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.

    Spinach Artichoke Soup

    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

    Print
    Spinach Artichoke Soup

    Yield: serves 3-4

    Spinach Artichoke Soup

    Ingredients

      for the cream
    • 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
    • for the soup
    • 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

    1. In a high speed blender or food processor, combine the ingredients for the cream and blend until smooth. Set aside until ready to use.
    2. 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.
    3. 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.
    4. Return to a simmer for about 5-10 minutes. Remove from heat again and serve. Enjoy!
    3.1

    Spinach Artichoke Soup

    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

     

    More

    • Artichoke Olive Tapenade
    • Nacho Potatoes
    • Cream of Asparagus Soup with Crispy Roasted Shallots
    • Black Forest Granola

    Reader Interactions

    Comments

    1. Caitlin

      February 15, 2013 at 8:27 am

      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!

      Reply
      • keepinitkind

        February 15, 2013 at 12:58 pm

        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). 🙂

        Reply
    2. Lindsay

      February 15, 2013 at 8:37 am

      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!

      Reply
      • keepinitkind

        February 15, 2013 at 12:59 pm

        Thanks, Lindsay! That was a typo- I apologize. I've fixed it. The white beans go in the blender, with the cream. Enjoy!

        Reply
    3. Annie

      February 15, 2013 at 8:43 am

      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!

      Reply
      • keepinitkind

        February 15, 2013 at 1:00 pm

        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! 🙂

        Reply
    4. Andrea

      February 15, 2013 at 8:48 am

      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!

      Reply
      • keepinitkind

        February 15, 2013 at 1:01 pm

        Thank you, Andrea! I do hope you enjoy it! 🙂

        Reply
    5. Melissa

      February 15, 2013 at 9:25 am

      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!

      Reply
      • keepinitkind

        February 15, 2013 at 1:01 pm

        I hope you and Matt enjoy it! 🙂 Happy belated birthday, by the way! Have a great weekend!

        Reply
    6. The Vegan Cookie Fairy

      February 15, 2013 at 9:39 am

      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!

      Reply
      • keepinitkind

        February 15, 2013 at 1:05 pm

        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. 🙂

        Reply
    7. Nancy

      February 15, 2013 at 10:00 am

      I have the same question about where to use the beans.
      Thanks.

      Reply
      • keepinitkind

        February 15, 2013 at 1:05 pm

        That was a typo- I apologize. I've fixed it. The white beans go in the blender, with the cream. 🙂

        Reply
    8. Maria Tadic

      February 15, 2013 at 11:52 am

      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!

      Reply
      • keepinitkind

        February 15, 2013 at 1:06 pm

        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! 🙂

        Reply
    9. Richa

      February 15, 2013 at 1:34 pm

      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!

      Reply
      • keepinitkind

        February 19, 2013 at 4:22 pm

        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! 🙂

        Reply
    10. Gabby @ the veggie nook

      February 15, 2013 at 3:09 pm

      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 😉

      Reply
      • keepinitkind

        February 19, 2013 at 4:33 pm

        Thanks, Gabby- It was pretty comforting. 🙂

        Reply
    11. Courtney Jones

      February 16, 2013 at 7:51 am

      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!

      Reply
      • keepinitkind

        February 19, 2013 at 4:34 pm

        Thank you, Courtney! 🙂

        Reply
    12. Robin

      February 17, 2013 at 1:52 am

      This looks so good! A perfect Sunday meal!

      Reply
      • keepinitkind

        February 19, 2013 at 4:35 pm

        Thank you, Robin! 🙂

        Reply
    13. janet @ the taste space

      February 17, 2013 at 10:29 am

      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. 🙂

      Reply
      • keepinitkind

        February 19, 2013 at 4:39 pm

        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. 🙂

        Reply
    14. Heather

      February 19, 2013 at 12:12 pm

      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 🙂

      Reply
      • keepinitkind

        February 19, 2013 at 5:15 pm

        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! 🙂

        Reply
    15. Jackie @ Vegan Yack Attack!

      February 19, 2013 at 10:52 pm

      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. 🙂

      Reply
      • keepinitkind

        February 20, 2013 at 12:36 pm

        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! 🙂

        Reply
    16. Stephanie

      February 23, 2013 at 5:56 am

      Yummy! This looks incredible. And I love the photos, as always 🙂

      Reply
      • keepinitkind

        February 25, 2013 at 2:21 pm

        Thank you, Stephanie! Chris did a pretty good job on these ones. 🙂

        Reply
    17. NutriWife

      February 23, 2013 at 9:34 am

      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.

      Reply
      • keepinitkind

        February 25, 2013 at 2:22 pm

        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! 🙂

        Reply
    18. Anna {Herbivore Triathlete}

      February 23, 2013 at 5:53 pm

      Wow, you've taken my favorite dip and turned it into soup! This looks awesome. I love the purple onions, those are so cool.

      Reply
      • keepinitkind

        February 25, 2013 at 2:23 pm

        Thank you, Anna! 🙂

        Reply
    19. Lea

      February 25, 2013 at 9:27 am

      shut up this looks good1 Love this blog!

      Reply
      • keepinitkind

        February 25, 2013 at 2:42 pm

        Hahaha! Thanks, Lea! 🙂

        Reply
    20. Stepho

      February 25, 2013 at 9:41 pm

      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!

      Reply
      • keepinitkind

        February 28, 2013 at 12:31 pm

        Thank you for stopping by and sharing these kind words! I am so happy that our blog resonates with you. 🙂

        Reply
    21. Alexander Harvey

      February 26, 2013 at 2:33 pm

      BEAUTIFUL soup! Also that bread looks lush!

      Reply
      • keepinitkind

        February 28, 2013 at 12:32 pm

        Thank you! I wish I could take credit for the bread, but alas, it was from the market. 😉

        Reply
    22. Cadry

      February 28, 2013 at 9:01 am

      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... 😉

      Reply
      • keepinitkind

        February 28, 2013 at 1:20 pm

        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. 😉

        Reply
    23. Cynthia Taylor

      March 16, 2013 at 8:45 pm

      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?

      Reply
      • keepinitkind

        March 17, 2013 at 3:37 pm

        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!

        Reply
    24. Cynthia Taylor

      March 17, 2013 at 3:47 pm

      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!

      Reply
      • keepinitkind

        March 17, 2013 at 4:41 pm

        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! 🙂

        Reply
    25. Brandi

      March 21, 2013 at 1:23 pm

      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!

      Reply
      • keepinitkind

        March 21, 2013 at 2:30 pm

        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! 🙂

        Reply
    26. Alicia

      October 06, 2013 at 9:46 pm

      I just made this for dinner, and it is delicious! I love that it is low fat. I made a potato-onion bread to go with it. I will make this again for sure!

      Reply
      • keepinitkind

        October 07, 2013 at 10:59 am

        Yay! I'm so happy that you liked it, Alicia! 🙂

        Reply
    27. Karissa

      October 10, 2013 at 7:38 am

      This looks fabulous! However I cannot find miso anywhere. Is there a substitute or can I just leave it out? Thansk!

      Reply
      • keepinitkind

        October 10, 2013 at 10:36 am

        There's not really a good substitution for miso. What I would do is increase the nutritional yeast to 3 tablespoons, remove the mustard powder and add a teaspoon of dijon mustard. It won't be quite the same, but it will still be pretty great. 🙂 Enjoy!

        Reply
    28. kristen

      February 19, 2014 at 11:14 am

      looks yummy. Can you recommend a substitution for the white beans?

      Reply
      • keepinitkind

        February 19, 2014 at 4:00 pm

        You could use chickpeas. 🙂

        Reply
    29. Elizabeth

      April 12, 2014 at 8:46 pm

      I'm soooo depressed!!! I made this tonight and I ruined it! I went to the store thinking I already great northern beans in the pantry. I sooo didn't, so I substituted garbanzo beans thinking it's be fine. Rookie mistake. It tasted like spinach artichoke HUMMUS soup. LOL. I can't wait to try this again with the right ingredients. Haha

      Reply
    30. Abby

      April 21, 2014 at 5:39 pm

      For some reason I can't see the recipe and this looks fantastic. Is there something wrong with the site or is it just me??

      Reply
      • keepinitkind

        April 21, 2014 at 5:41 pm

        I'm sorry about that. There's been some issues with my recipe plug-in and the newest wordpress update. Try clearing your browser's cache and see if that helps. It should be working. Let me know if there is still a problem.

        Reply
    31. Meg

      May 10, 2014 at 12:51 pm

      I love the sound of this recipe but I have a quick question. I'm anaphylactic to all forms of citrus so what would you recommend be substituted in for the lemon juice?

      Reply
      • keepinitkind

        May 11, 2014 at 3:01 pm

        Thank you! I would use apple cider vinegar instead. Enjoy!

        Reply
    32. Michelle

      June 10, 2014 at 12:32 pm

      This soup is GENIUS! I'm a sucker for spinach-artichoke dip : ) Can't wait to make this.

      Reply
    33. jen

      July 09, 2014 at 1:33 pm

      Loved this soup! I will definitely be making it again and again! Thank You

      Reply
    34. Kate

      November 09, 2014 at 6:12 pm

      two questions!
      can i use vegan cheese in place of nutritional yeast?
      also, can this be refridgerated and microwaved for seconds?

      Reply
      • keepinitkind

        November 10, 2014 at 12:29 pm

        For the cheese- I think it depends on the cheese. The nutritional yeast adds a lot of flavor whereas a lot of vegan cheeses just add to the texture. Does that make sense? I'm sure it would be fine, but the taste would be different. And this soup will keep for 2 to 3 days in the fridge and can be reheated using the microwave. Good luck!

        Reply
    35. Megan

      November 21, 2014 at 1:40 pm

      Wow, this was AMAZING! I made the bread bowls too and my whole family loved our dinner! LOVE LOVE LOVE!
      For some reason, I had been resisting buying nutritional yeast and miso until trying this recipe. Now, I am so curious to see what else those ingredients can do for me. I am going on a hunt to find more recipes that use those ingredients!
      Thank you! Thank you! Thank you!

      Reply
    36. Trish

      July 07, 2016 at 5:00 pm

      This was very tasty and enjoyed by the family. Quick and easy to put together. I couldn't find bread rolls big enough to serve the soup in so we just had rolls on the side. Next time I'll def make some as it's a lovely idea. Will be making this again for sure! Just delicious! Thanks for another awesome meal 🙂

      Reply
    37. Margarita

      October 07, 2016 at 2:37 pm

      I have a question about the miso ...is that like packaged miso soup powder ? And do if so do I just scoop the powder out of the packet and add it or do I need to make the soup ?

      Reply
      • keepinitkind

        October 10, 2016 at 5:14 pm

        It's miso paste, sold in a tub in the refrigerated section.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Welcome to Keepin' it Kind! I'm Kristy- Animal Lover, Travel Fanatic, and Chickpea Devotee. Join me as I make the world a kinder place, one delicious vegan meal at a time…

    More about me →

    Popular

    • Gluten-Free, Vegan Chocolate Chip Banana Bread
    • Chile-Roasted Smashed Potato Tacos with Cilantro-Avocado Sauce
    • Roasted Butternut Squash Chili Mac
    • Lentil and Mushroom Stuffed Sweet Potatoes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Keepin' It Kind with appropriate and specific direction to the original content.

    Copyright © 2022 Keepin' It Kind