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Spinach Artichoke Soup

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A creamy and hearty soup featuring fresh spinach and tangy artichokes, reminiscent of classic spinach artichoke dip.

Ingredients

Scale
  • 4 cups Fresh Spinach
  • 1 can (14 oz) Artichoke Hearts, drained and chopped
  • 8 oz Cream Cheese
  • ½ cup Grated Parmesan Cheese
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 4 cups Vegetable or Chicken Broth
  • 1 cup Heavy Cream or Milk
  • Salt, to taste
  • Pepper, to taste
  • Red pepper flakes, to taste
  • Olive oil, for sautéing

Instructions

  1. Sauté the aromatics by heating olive oil in a large pot. Add diced onion and minced garlic. Sauté until translucent (about 3-4 minutes).
  2. Add the spinach and let it wilt down for about 2 minutes, stirring occasionally.
  3. Mix in the drained and chopped artichoke hearts. Stir them in and let them mingle for a minute.
  4. Pour in the vegetable or chicken broth and bring to a simmer. Cook for about 5-10 minutes.
  5. Cream it up by lowering the heat and stirring in the cream cheese until melted. Add heavy cream or milk and mix thoroughly.
  6. Season with grated Parmesan cheese, salt, pepper, and red pepper flakes to taste. Stir until melted and incorporated.
  7. Blend the soup using an immersion blender if you desire a smoother texture.
  8. Serve hot, garnished with extra Parmesan and a drizzle of olive oil.

Notes

For a lighter version, use Greek yogurt instead of cream cheese. Can be made gluten-free by ensuring the broth used is gluten-free.

Nutrition

Keywords: spinach, artichoke, soup, creamy, vegetarian, comfort food

Find it online: https://mapleladle.com/one-pot-creamy-spinach-artichoke-soup-30-minutes/