This is a vegan soup version of that tasty and popular artichoke spinach dip.

Vegan Spinach Artichoke Soup

Serving Size: 4


  • 1/2 cup onions, finely chopped
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 can artichoke hearts in water, drained and chopped
  • 1/4 teaspoon thyme
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups vegetable bouillon
  • 12 ounces soy yogurt
  • 1/4 cup nutritional yeast
  • 1/2-1 teaspoon mild mustard
  • 4 cups fresh spinach, roughly chopped
  • 2/3 cup vegan Parmesan (I used almond meal, Italian herbs and a bit of salt)
  • black pepper
  • dash of nutmeg optional
  • 4 ounces vegan cream cheese
  • splash of lemon juice optional

Vegan Spinach Artichoke Soup

  1. Sauté onions and garlic in oil in a large soup pot over medium heat until soft, about 3-4 minutes.
  2. Add artichokes and sauté for about 2 minutes.
  3. Stir in flour and cook for 1 minute while stirring.
  4. Deglaze pot with wine.
  5. Add the vegetable bouillon, thyme and mustard.
  6. Bring the soup to a boil, then turn down to a soft simmer
  7. Once the temperature of the soup has lowered, add the soy yogurt and vegan Parmesan.
  8. Stir well to mix.
  9. Shorty before serving add the spinach and cook until just wilted.
  10. Add the vegan cream cheese to thicken the soup
  11. Season with back pepper, possibly a dash of nutmeg and a splash of lemon juice, if you would like the soup to be a bit tart.


We left the spinach leaves whole, however next time we will chop them.