Description
This creamy spinach artichoke soup is rich, comforting, and packed with tender spinach, hearty artichokes, and a velvety cheese-filled broth. It delivers all the flavors of the classic dip in a warm, satisfying bowl.
Ingredients
2 tablespoons butter
1 onion, chopped
4 garlic cloves, minced
1 (9-ounce) package frozen chopped spinach
1 teaspoon salt
1 teaspoon pepper
3 tablespoons flour
4 cups chicken broth
1 (14-ounce) can artichoke hearts, drained and chopped
1 to 1 1/2 cups heavy cream
1 (8-ounce) package cream cheese
1 cup Parmesan cheese, plus 1/2 cup for garnish
Instructions
- Melt butter in a large pot over medium-high heat. Add chopped onion and sauté for about 5 minutes until soft.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in frozen spinach, breaking it apart, and cook for 5–7 minutes until heated through.
- Add salt and pepper, then stir in flour and cook briefly to combine.
- Pour in chicken broth and add chopped artichoke hearts. Simmer for 5–10 minutes.
- Reduce heat to low and stir in heavy cream.
- Add cream cheese and allow it to melt धीरेly, stirring until smooth.
- Stir in Parmesan cheese until fully melted and combined.
- Taste and adjust seasoning, then serve hot with extra Parmesan on top.
Notes
Use vegetable broth instead of chicken broth for a vegetarian version.
Substitute half-and-half for a lighter soup.
Add shredded cooked chicken for extra protein.
Blend part or all of the soup for a smoother texture.
Add red pepper flakes for a hint of heat.
Store in the refrigerator for up to 4 days and reheat gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 90 mg
