Creamy Spinach Artichoke Soup

Creamy Spinach Artichoke Soup

There’s nothing like a warm bowl of soup to comfort you on a chilly day, and this Creamy Spinach Artichoke Soup is sure to hit the spot. It’s rich, hearty, and full of flavor, making it a perfect dish for any occasion. Whether you’re serving it as a starter or enjoying it as a main course with some crusty bread on the side, this soup will quickly become a favorite in your household.

Ingredients:

• 2 Tablespoons Butter
• 1 Onion, chopped
• 4 Garlic Cloves, minced (or 3/4 teaspoon Garlic Powder)
• 1 – 9-ounce package Frozen Chopped Spinach (may use 1/2 of package if desired)
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 3 Tablespoons Flour (optional for gluten-free or keto-friendly)
• 4 cups Chicken Broth
• 1 – 14-ounce can Artichoke Hearts, drained and roughly chopped
• 1 – 1 1/2 cups Heavy Cream (depending on desired creaminess)
• 1 – 8-ounce package Cream Cheese
• 1 cup Parmesan Cheese, plus additional 1/2 cup for garnish

Directions:

1. Sauté the Vegetables:
   In a large pot, melt the butter over medium-high heat. Add the chopped onion and sauté for about 5 minutes until the onion becomes soft and translucent. Add the minced garlic (or garlic powder) and sauté for another minute, releasing its aromatic flavor.
2. Cook the Spinach:
   Stir in the frozen chopped spinach. Break apart the spinach using a wooden spoon as it cooks. Continue to stir often and cook for 5-7 minutes until the spinach is completely warmed through. Season with salt and pepper.
3. Thicken the Soup:
   If you’re using flour, sprinkle it over the spinach mixture, stirring well to ensure there are no lumps. This will help thicken the soup as it cooks. If you’re skipping the flour for a gluten-free or keto-friendly version, you can proceed to the next step.
4. Add Broth and Artichokes:
   Pour in the chicken broth and add the chopped artichoke hearts. Let the soup simmer for 5-10 minutes, allowing the flavors to meld together.
5. Incorporate the Cream and Cheese:
   Reduce the heat to low and stir in the heavy cream. Slowly add the cream cheese, stirring continuously until it melts into the soup. Keeping the heat low is crucial to prevent curdling.
6. Finish and Serve:
   Stir in the parmesan cheese until it’s fully incorporated into the soup. Taste and adjust the seasoning if needed. Before serving, sprinkle each bowl with additional parmesan cheese shavings for an extra touch of richness.

Prep Time:

10 minutes

Cooking Time:

20 minutes

Total Time:

30 minutes

Calories:

Approximately 350 per serving

Servings:

6

Conclusion:

This Creamy Spinach Artichoke Soup is a delightful blend of savory flavors, creamy textures, and a touch of indulgence. It’s easy to prepare and perfect for cozy nights at home. Customize it to your liking by adjusting the creaminess or skipping the flour for a lighter version. Serve it with a side of crusty bread, and you’ve got yourself a satisfying meal. Enjoy!

This soup is also a great dish to share with friends and family, so don’t hesitate to make a big batch! Let me know how you like this recipe in the comments, and feel free to share your own variations or serving suggestions.

Creamy Spinach Artichoke Soup

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• Author: Dulcia
• Total Time: 30 minutes
• Yield: 6 1x

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Ingredients

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2 Tablespoons Butter
1 Onion, chopped
4 Garlic Cloves, minced (or 3/4 teaspoon Garlic Powder)
1 – 9-ounce package Frozen Chopped Spinach (may use 1/2 of package if desired)
1 teaspoon Salt
1 teaspoon Pepper
3 Tablespoons Flour (may delete if you want gluten-free or keto-friendly soup)
4 cups Chicken Broth
1 – 14-ounce can Artichoke Hearts, drained and roughly chopped
1 – 1 1/2 cups Heavy Cream (depending on how creamy you want the soup)
1 – 8-ounce package Cream Cheese
1 cup Parmesan Cheese, plus additional 1/2 cup for garnish

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Instructions

In a large pot, melt butter over medium-high heat. Add onion and sauté for 5 minutes. Add garlic and sauté for 1 minute longer.
Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.
Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling.
Stir in parmesan cheese.
Season according to taste. Sprinkle with parmesan cheese shavings.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 350 Kcal