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Slow Cooker Creamy Spinach Artichoke Soup Delight

by on September 28, 2025

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Are you ready to warm up with a bowl of deliciousness? My Slow Cooker Creamy Spinach Artichoke Soup is a cozy delight you don’t want to miss! This easy recipe combines artichokes, fresh spinach, and creamy goodness that’s perfect for any meal. You’ll love how simple it is to make in your slow cooker. Let’s dive into this comforting dish that brings flavor and warmth to your table!

- 1 can (14 oz) artichoke hearts, drained and roughly chopped - 4 cups fresh spinach, roughly chopped - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup cream cheese, softened at room temperature - 1 cup freshly grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly cracked pepper to taste To make this soup, gather the main ingredients first. The artichoke hearts bring a unique flavor and texture. Fresh spinach adds a vibrant green color and nutrients. Onion and garlic give depth to the taste. Vegetable broth serves as a flavorful base. Heavy cream and cream cheese create that rich, creamy texture. Finally, Parmesan cheese adds a salty, savory touch. Don't forget the spices and seasonings to enhance the dish. - Croutons - Additional Parmesan For a fun twist, add some optional garnishes. Croutons offer a nice crunch. Extra Parmesan on top adds flavor and elegance. These little touches can elevate your soup and make it more enjoyable. First, gather your artichoke hearts and fresh spinach. - Use one can of artichoke hearts, drain and chop them. - Take four cups of fresh spinach and roughly chop it. Next, dice one medium onion into small pieces. - Mince three cloves of garlic until fine. Now, put all your chopped ingredients into the slow cooker. - Combine the artichokes, spinach, onion, and garlic. Pour in four cups of vegetable broth for flavor. - Stir well to mix everything together. Add one teaspoon of dried oregano, one teaspoon of dried thyme, - and season with salt and freshly cracked pepper. Cover the slow cooker and choose a cooking time. - Set to low for four hours or high for two hours. Once the cooking time is done, it's time for the creaminess. - Add one cup of softened cream cheese into the pot. - Then, pour in one cup of heavy cream. Mix well with a whisk or spoon until creamy. Next, fold in one cup of freshly grated Parmesan cheese. - Stir until it melts and thickens the soup. Taste the soup and add more salt or pepper if needed. If you want a smoother soup, blend a portion of it. - You can use an immersion blender or a regular blender. Serve hot with croutons and extra Parmesan on top if you like. To get that smooth, creamy texture, mix the soup well. After cooking, add cream cheese and heavy cream. Use a whisk to blend them in. This creates a rich base. For an even smoother soup, try an immersion blender. Blend a portion of the soup right in the slow cooker. This adds a nice creaminess without losing all the chunks. Seasoning is key for great taste. After mixing in the cream cheese, taste the soup. Add more salt or pepper if needed. You can also adjust the spices. If you want a kick, add a pinch of cayenne pepper. If you love herbs, try fresh basil or parsley for a fresh twist. This soup pairs well with bread or crackers. Serve it with crusty bread for a filling meal. You can also use crackers for a crunchy touch. For toppings, sprinkle extra Parmesan on top. Add crunchy croutons for texture. These little touches make each bowl special! {{image_4}} You can easily use frozen spinach instead of fresh. It saves time and still tastes great. Just thaw it first and squeeze out excess water. If you want to change the creaminess, try different cheeses. You can swap cream cheese with Greek yogurt for a lighter option. Want to make your soup heartier? You can add cooked chicken or sausage. Just chop it and stir it in when you add the cream. For a vegetarian twist, add beans or lentils. They pack a protein punch without meat. To change up the flavor, add herbs or spices. A hint of cayenne pepper gives a nice kick. You can also toss in vegetables like leeks or mushrooms. They add depth and texture, making your soup even more enjoyable. To store leftovers, let the soup cool down first. Then, pour it into airtight containers. I recommend using glass or BPA-free plastic containers. These keep the soup fresh and tasty. Make sure to leave some space at the top for expansion. Seal the containers tightly to avoid spills or odors. To freeze the soup, first cool it completely. Use freezer-safe containers or heavy-duty freezer bags. Make sure to remove excess air from bags before sealing. Label each container with the date. When you're ready to enjoy it, thaw the soup overnight in the fridge. For reheating, put it on low heat in a pot. Stir it often to keep it from sticking. In the fridge, the soup lasts about 3 to 4 days. If frozen, it can stay good for up to 3 months. Always check for any signs of spoilage before eating. When in doubt, throw it out to stay safe! Yes, you can make this soup ahead of time. Prepare the soup and store it in the fridge. It will stay fresh for about three days. Just reheat it on the stove or in the microwave when you’re ready to enjoy it. If you want to swap cream cheese, try using Greek yogurt or cashew cream. These options will keep the soup creamy while adding a different flavor. You can also use a non-dairy cream cheese for a lighter version. To make more servings, simply double the ingredients. Use two cans of artichokes and more spinach. Increase the broth, cream, and cheese as well. Be sure to adjust the cooking time if needed. Yes, you can make this soup vegan. Use plant-based cream cheese and non-dairy heavy cream. Replace the chicken broth with vegetable broth. This will keep the flavors rich and delicious. You can easily swap chicken broth for vegetable broth. This change will work well and still give you a tasty soup. The flavor may differ slightly, but it will still be good. This blog post shared a simple, creamy spinach artichoke soup recipe. We discussed the key ingredients, step-by-step instructions, and helpful tips for perfecting the dish. You learned various ways to customize the soup, store it properly, and even answered common questions. Make this recipe your own, experiment with flavors, and enjoy cooking. This soup can nourish your body and delight your taste buds. Happy cooking!

Ingredients

List of Main Ingredients

– 1 can (14 oz) artichoke hearts, drained and roughly chopped

– 4 cups fresh spinach, roughly chopped

– 1 medium onion, finely diced

– 3 cloves garlic, minced

– 4 cups vegetable broth

– 1 cup heavy cream

– 1 cup cream cheese, softened at room temperature

– 1 cup freshly grated Parmesan cheese

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– Salt and freshly cracked pepper to taste

To make this soup, gather the main ingredients first. The artichoke hearts bring a unique flavor and texture. Fresh spinach adds a vibrant green color and nutrients. Onion and garlic give depth to the taste. Vegetable broth serves as a flavorful base. Heavy cream and cream cheese create that rich, creamy texture. Finally, Parmesan cheese adds a salty, savory touch. Don’t forget the spices and seasonings to enhance the dish.

Optional Garnishes

– Croutons

– Additional Parmesan

For a fun twist, add some optional garnishes. Croutons offer a nice crunch. Extra Parmesan on top adds flavor and elegance. These little touches can elevate your soup and make it more enjoyable.

Step-by-Step Instructions

Preparing the Ingredients

First, gather your artichoke hearts and fresh spinach.

– Use one can of artichoke hearts, drain and chop them.

– Take four cups of fresh spinach and roughly chop it.

Next, dice one medium onion into small pieces.

– Mince three cloves of garlic until fine.

Cooking Process in the Slow Cooker

Now, put all your chopped ingredients into the slow cooker.

– Combine the artichokes, spinach, onion, and garlic.

Pour in four cups of vegetable broth for flavor.

– Stir well to mix everything together.

Add one teaspoon of dried oregano, one teaspoon of dried thyme,

– and season with salt and freshly cracked pepper.

Cover the slow cooker and choose a cooking time.

– Set to low for four hours or high for two hours.

Incorporating Creaminess

Once the cooking time is done, it’s time for the creaminess.

– Add one cup of softened cream cheese into the pot.

– Then, pour in one cup of heavy cream.

Mix well with a whisk or spoon until creamy.

Next, fold in one cup of freshly grated Parmesan cheese.

– Stir until it melts and thickens the soup.

Taste the soup and add more salt or pepper if needed.

If you want a smoother soup, blend a portion of it.

– You can use an immersion blender or a regular blender.

Serve hot with croutons and extra Parmesan on top if you like.

Tips & Tricks

Achieving the Perfect Creamy Texture

To get that smooth, creamy texture, mix the soup well. After cooking, add cream cheese and heavy cream. Use a whisk to blend them in. This creates a rich base. For an even smoother soup, try an immersion blender. Blend a portion of the soup right in the slow cooker. This adds a nice creaminess without losing all the chunks.

Flavor Enhancements

Seasoning is key for great taste. After mixing in the cream cheese, taste the soup. Add more salt or pepper if needed. You can also adjust the spices. If you want a kick, add a pinch of cayenne pepper. If you love herbs, try fresh basil or parsley for a fresh twist.

Serving Suggestions

This soup pairs well with bread or crackers. Serve it with crusty bread for a filling meal. You can also use crackers for a crunchy touch. For toppings, sprinkle extra Parmesan on top. Add crunchy croutons for texture. These little touches make each bowl special!

Variations

Ingredient Swaps

You can easily use frozen spinach instead of fresh. It saves time and still tastes great. Just thaw it first and squeeze out excess water. If you want to change the creaminess, try different cheeses. You can swap cream cheese with Greek yogurt for a lighter option.

Adding Protein

Want to make your soup heartier? You can add cooked chicken or sausage. Just chop it and stir it in when you add the cream. For a vegetarian twist, add beans or lentils. They pack a protein punch without meat.

Different Flavor Profiles

To change up the flavor, add herbs or spices. A hint of cayenne pepper gives a nice kick. You can also toss in vegetables like leeks or mushrooms. They add depth and texture, making your soup even more enjoyable.

Storage Info

Refrigeration Guidelines

To store leftovers, let the soup cool down first. Then, pour it into airtight containers. I recommend using glass or BPA-free plastic containers. These keep the soup fresh and tasty. Make sure to leave some space at the top for expansion. Seal the containers tightly to avoid spills or odors.

Freezing Instructions

To freeze the soup, first cool it completely. Use freezer-safe containers or heavy-duty freezer bags. Make sure to remove excess air from bags before sealing. Label each container with the date. When you’re ready to enjoy it, thaw the soup overnight in the fridge. For reheating, put it on low heat in a pot. Stir it often to keep it from sticking.

Shelf Life

In the fridge, the soup lasts about 3 to 4 days. If frozen, it can stay good for up to 3 months. Always check for any signs of spoilage before eating. When in doubt, throw it out to stay safe!

FAQs

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. Prepare the soup and store it in the fridge. It will stay fresh for about three days. Just reheat it on the stove or in the microwave when you’re ready to enjoy it.

What can I use instead of cream cheese?

If you want to swap cream cheese, try using Greek yogurt or cashew cream. These options will keep the soup creamy while adding a different flavor. You can also use a non-dairy cream cheese for a lighter version.

How can I adjust the recipe for more servings?

To make more servings, simply double the ingredients. Use two cans of artichokes and more spinach. Increase the broth, cream, and cheese as well. Be sure to adjust the cooking time if needed.

Is it possible to make this soup vegan?

Yes, you can make this soup vegan. Use plant-based cream cheese and non-dairy heavy cream. Replace the chicken broth with vegetable broth. This will keep the flavors rich and delicious.

Can I substitute chicken broth for vegetable broth?

You can easily swap chicken broth for vegetable broth. This change will work well and still give you a tasty soup. The flavor may differ slightly, but it will still be good.

This blog post shared a simple, creamy spinach artichoke soup recipe. We discussed the key ingredients, step-by-step instructions, and helpful tips for perfecting the dish. You learned various ways to customize the soup, store it properly, and even answered common questions.

Make this recipe your own, experiment with flavors, and enjoy cooking. This soup can nourish your body and delight your taste buds. Happy cooking!

- 1 can (14 oz) artichoke hearts, drained and roughly chopped - 4 cups fresh spinach, roughly chopped - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup cream cheese, softened at room temperature - 1 cup freshly grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly cracked pepper to taste To make this soup, gather the main ingredients first. The artichoke hearts bring a unique flavor and texture. Fresh spinach adds a vibrant green color and nutrients. Onion and garlic give depth to the taste. Vegetable broth serves as a flavorful base. Heavy cream and cream cheese create that rich, creamy texture. Finally, Parmesan cheese adds a salty, savory touch. Don't forget the spices and seasonings to enhance the dish. - Croutons - Additional Parmesan For a fun twist, add some optional garnishes. Croutons offer a nice crunch. Extra Parmesan on top adds flavor and elegance. These little touches can elevate your soup and make it more enjoyable. First, gather your artichoke hearts and fresh spinach. - Use one can of artichoke hearts, drain and chop them. - Take four cups of fresh spinach and roughly chop it. Next, dice one medium onion into small pieces. - Mince three cloves of garlic until fine. Now, put all your chopped ingredients into the slow cooker. - Combine the artichokes, spinach, onion, and garlic. Pour in four cups of vegetable broth for flavor. - Stir well to mix everything together. Add one teaspoon of dried oregano, one teaspoon of dried thyme, - and season with salt and freshly cracked pepper. Cover the slow cooker and choose a cooking time. - Set to low for four hours or high for two hours. Once the cooking time is done, it's time for the creaminess. - Add one cup of softened cream cheese into the pot. - Then, pour in one cup of heavy cream. Mix well with a whisk or spoon until creamy. Next, fold in one cup of freshly grated Parmesan cheese. - Stir until it melts and thickens the soup. Taste the soup and add more salt or pepper if needed. If you want a smoother soup, blend a portion of it. - You can use an immersion blender or a regular blender. Serve hot with croutons and extra Parmesan on top if you like. To get that smooth, creamy texture, mix the soup well. After cooking, add cream cheese and heavy cream. Use a whisk to blend them in. This creates a rich base. For an even smoother soup, try an immersion blender. Blend a portion of the soup right in the slow cooker. This adds a nice creaminess without losing all the chunks. Seasoning is key for great taste. After mixing in the cream cheese, taste the soup. Add more salt or pepper if needed. You can also adjust the spices. If you want a kick, add a pinch of cayenne pepper. If you love herbs, try fresh basil or parsley for a fresh twist. This soup pairs well with bread or crackers. Serve it with crusty bread for a filling meal. You can also use crackers for a crunchy touch. For toppings, sprinkle extra Parmesan on top. Add crunchy croutons for texture. These little touches make each bowl special! {{image_4}} You can easily use frozen spinach instead of fresh. It saves time and still tastes great. Just thaw it first and squeeze out excess water. If you want to change the creaminess, try different cheeses. You can swap cream cheese with Greek yogurt for a lighter option. Want to make your soup heartier? You can add cooked chicken or sausage. Just chop it and stir it in when you add the cream. For a vegetarian twist, add beans or lentils. They pack a protein punch without meat. To change up the flavor, add herbs or spices. A hint of cayenne pepper gives a nice kick. You can also toss in vegetables like leeks or mushrooms. They add depth and texture, making your soup even more enjoyable. To store leftovers, let the soup cool down first. Then, pour it into airtight containers. I recommend using glass or BPA-free plastic containers. These keep the soup fresh and tasty. Make sure to leave some space at the top for expansion. Seal the containers tightly to avoid spills or odors. To freeze the soup, first cool it completely. Use freezer-safe containers or heavy-duty freezer bags. Make sure to remove excess air from bags before sealing. Label each container with the date. When you're ready to enjoy it, thaw the soup overnight in the fridge. For reheating, put it on low heat in a pot. Stir it often to keep it from sticking. In the fridge, the soup lasts about 3 to 4 days. If frozen, it can stay good for up to 3 months. Always check for any signs of spoilage before eating. When in doubt, throw it out to stay safe! Yes, you can make this soup ahead of time. Prepare the soup and store it in the fridge. It will stay fresh for about three days. Just reheat it on the stove or in the microwave when you’re ready to enjoy it. If you want to swap cream cheese, try using Greek yogurt or cashew cream. These options will keep the soup creamy while adding a different flavor. You can also use a non-dairy cream cheese for a lighter version. To make more servings, simply double the ingredients. Use two cans of artichokes and more spinach. Increase the broth, cream, and cheese as well. Be sure to adjust the cooking time if needed. Yes, you can make this soup vegan. Use plant-based cream cheese and non-dairy heavy cream. Replace the chicken broth with vegetable broth. This will keep the flavors rich and delicious. You can easily swap chicken broth for vegetable broth. This change will work well and still give you a tasty soup. The flavor may differ slightly, but it will still be good. This blog post shared a simple, creamy spinach artichoke soup recipe. We discussed the key ingredients, step-by-step instructions, and helpful tips for perfecting the dish. You learned various ways to customize the soup, store it properly, and even answered common questions. Make this recipe your own, experiment with flavors, and enjoy cooking. This soup can nourish your body and delight your taste buds. Happy cooking!

Slow Cooker Creamy Spinach Artichoke Soup

Indulge in a bowl of comfort with this Slow Cooker Creamy Spinach Artichoke Soup! Packed with fresh spinach, artichoke hearts, and rich cheeses, this easy recipe elevates your meal with creamy goodness. Perfect for cozy nights, it cooks effortlessly in your slow cooker. Ready to savor this delicious dish? Click through for the full recipe and enjoy a delightful taste of comfort! #SlowCookerRecipes #SpinachArtichoke #HealthySoups #ComfortFood
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Ingredients
  

1 can (14 oz) artichoke hearts, drained and roughly chopped

4 cups fresh spinach, roughly chopped

1 medium onion, finely diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup cream cheese, softened at room temperature

1 cup freshly grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly cracked pepper to taste

Croutons and additional grated Parmesan for garnish (optional)

Instructions
 

Begin by placing the chopped artichoke hearts, fresh spinach, finely diced onion, and minced garlic into the bowl of your slow cooker. Gently toss the ingredients to distribute them evenly.

    Pour in the vegetable broth and give everything a good stir to combine the flavors.

      Sprinkle in the dried oregano and thyme, along with salt and freshly cracked pepper. Stir once more to ensure even seasoning throughout the mixture.

        Cover the slow cooker and choose either the low setting for 4 hours or the high setting for 2 hours. This slow cooking process will allow the flavors to develop beautifully.

          Once the cooking time is complete, add the softened cream cheese and heavy cream to the slow cooker. Use a whisk or wooden spoon to mix well until both are fully blended, creating a rich and creamy texture.

            Gradually fold in the grated Parmesan cheese, stirring until it melts into the soup and thickens the mixture, enhancing the creaminess.

              Taste the soup and adjust the seasoning with additional salt and pepper as needed to achieve the desired flavor.

                If you prefer a smoother consistency, consider blending a portion of the soup with an immersion blender or transferring it in batches to a standard blender. Alternatively, you can add more vegetable broth to reach your preferred consistency.

                  Serve the soup hot, garnished with crunchy croutons and a sprinkle of extra grated Parmesan cheese, if desired, for an added touch of flavor and texture.

                    Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 6-8

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