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

Cook Mode Prevent your screen from going dark

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.