Description
This Creamy Spinach Artichoke Soup is rich, velvety, and packed with flavor. Inspired by the classic dip, this soup features tender spinach, artichoke hearts, and a creamy, cheesy broth. Perfect for a cozy night in or as a delicious starter for any meal!
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 cups fresh spinach, chopped
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded Parmesan cheese
- 4 oz cream cheese, softened
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle in the flour and stir constantly for about 1 minute to create a roux.
- Slowly whisk in the vegetable broth, making sure there are no lumps.
- Add the chopped artichoke hearts, spinach, salt, black pepper, thyme, and crushed red pepper flakes (if using). Simmer for about 10 minutes, stirring occasionally.
- Reduce heat to low and stir in the heavy cream, Parmesan cheese, and cream cheese. Continue stirring until the cheeses are fully melted and the soup is smooth.
- Taste and adjust seasoning as needed. If the soup is too thick, add a little more broth until you reach the desired consistency.
- Serve warm with crusty bread or crackers.
Notes
- For a smoother texture, blend the soup with an immersion blender before adding the cheeses.
- If you want a lighter version, use whole milk instead of heavy cream.
- Add shredded rotisserie chicken for extra protein.