Spinach Artichoke Soup
A creamy, dreamy soup that combines spinach and artichokes for a comforting dish that brightens your dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 cups Fresh Spinach
- 2 cans Canned Artichokes, drained and chopped
- 8 oz Cream Cheese
- 1 cup Parmesan Cheese, grated
- 4 cloves Garlic, minced
- 1 medium Onion, chopped
- 4 cups Vegetable Broth
- Salt and Pepper to taste
- 2 tbsp Olive Oil
Instructions
- Prep your veggies: Chop up your onion and garlic.
- Sauté the aromatics: Heat olive oil over medium heat, add onions and cook until translucent.
- Add the artichokes: Stir chopped artichokes into the pot.
- Incorporate the broth: Pour in vegetable broth and bring to simmer.
- Spinach time: Add fresh spinach and cook until wilted.
- Blend it up: Use an immersion blender to blend until creamy.
- Stir in the cream cheese: Mix until fully incorporated.
- Add Parmesan: Stir in Parmesan and adjust seasoning.
- Serve: Ladle soup into bowls and garnish with more Parmesan.
Notes
This soup can be frozen for up to 3 months. Adjust seasoning based on personal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: spinach, artichoke, soup, creamy soup, vegetarian recipe