‘Dreamy’ doesn’t come close to describing this vegan creamy spinach and artichoke soup. Lush, smooth, decadent? Maybe. But really this soup is so comforting and filling, you’ll fall in love immediately! It feels like you are eating all the cream, but really it is just plant-based goodness!
What You Need For This Totally Epic Soup
- Garlic and Onions: Because all epic soups start with garlic and onions.
- Frozen Spinach: I think frozen spinach works best since you can thaw it, squeeze the liquid out of it, and you get a lot more spinach than you would if you used fresh.
- Artichoke Hearts: I like to use the marinated ones in a jar to give this soup even more flavor!
- Tofu: Yup, the cream is made with tofu. This one goes out to all my peeps who can’t have cashews.
- Non-dairy Milk: This is blended with the tofu to make the most amazing creamy sauce.
- Nutritional Yeast: For a little bit of that cheesy goodness.
- Lemon Juice and Red Pepper Flakes: For that tang and spice! Oh yeah.
So you have probably noticed by now, that I love creamy soups. Then you might be thinking to yourself, “self, that must suck for a vegan to love cream so much.” Well, when you know how to make all the good cream sauces with vegan ingredients, the world feels a little brighter.
So Let’s Talk Tofu Cream
- You can simply squeeze some of the liquid out of the tofu over the sink and skip the pressing. Quick and easy!
- I like to use soy milk to blend the tofu, but your favorite non-dairy milk will do. I’ve tried it with almond milk and oat milk too!
- I add the nutritional yeast to the blender to blend with the cream so that it is nice and smooth and melds perfectly in the soup.
- Lemon juice, red pepper, salt and black pepper make this super smooth and thick cream sauce tasty all on its own!
This vegan creamy spinach and artichoke soup is a new fall/winter staple, served with crispy bread or it would be so so good served in a bread bowl! Maybe even through some pasta in it? Heck yes!
Why This Creamy, Dreamy Soup is For You
- The creaminess, my god, the creaminess.
- This soup tastes just like spinach and artichoke dip, and who doesn’t love spinach and artichoke dip?
- No nuts in this soup, for those of you looking for the perfect nut alternative.
- Artichokes are freaking delicious.
- Spinach is good for you, right?
Vegan Creamy Spinach and Artichoke Soup
- 1 Block(15oz.) Firm tofu (or silken tofu if you want a thinner cream)
- 1 1/2 Cups Non-dairy milk, unsweetened I used soy milk
- 2 Tablespoons Nutritional yeast
- 2 teaspoon Lemon juice, plus more to taste
- 1/2 teaspoon Red pepper flakes
- 1 Tablespoon Olive oil
- 1 Small Sweet onion, diced
- 6 Cloves Garlic, chopped
- 10 Ounces Frozen spinach, thawed and drained
- 12 Ounces Artichoke hearts in oil or water(whichever you prefer), chopped
- 4 Cups Vegetable broth
- Salt and Pepper to taste
- Toasted bread for serving(optional)
- First, you want to make tofu cream sauce. Drain the tofu and then squeeze as much liquid out of the tofu as you can over the sink.(You don't need to save any liquid, just let it go down the drain) I just like to use my hands to squeeze it, it is fine if it starts to break apart. You are going to blend it.
- Break the tofu into chunks, and add the tofu to a blender.
- Then add the non-dairy milk, nutritional yeast, lemon juice, red pepper flakes and a pinch of salt and pepper to the blender. Blend on high, scraping down the sides of the blender as needed until the mixture is completely smooth. This may take a few minutes, depending on your blender.
- Set aside the tofu cream sauce.
- Now, in a large soup pot, heat the olive oil on medium high. Then add the onion and garlic. Reduce heat to medium low and sauté for 4-5 minutes or until the onion is translucent.
- Next, squeeze all of the liquid out of the thawed spinach and add it to the pot. Then add the chopped artichoke hearts. Season with a pinch of salt and pepper and and stir to combine.
- Continue to sauté for another 2-3 minutes.
- Then, pour the vegetable broth into the pot. Stir to combine.
- Next, pour the tofu cream sauce you made into the pot and whisk to combine the cream sauce and the broth. If it looks like it isn't blending, just continue whisking until it is fully combined. Season with a few pinches of salt and pepper.
- Bring to a simmer, don't bring it to a rolling boil, it will get really frothy. Reduce heat to low, and continue to simmer for 5-10 minutes.
- Taste and adjust seasoning. I always add more salt and pepper, and sometimes extra lemon juice.
- I like to serve with bread that I tossed in olive oil and Italian seasoning and bake at 400 degrees(F) for 10 minutes or until brown and crunchy.
- Serve immediately .