Description
This creamy spinach and artichoke soup is a comforting and flavorful blend of tender spinach, tangy artichoke hearts, and rich cheeses, simmered to perfection. It’s an easy-to-make American-style vegetarian soup that’s perfect for a cozy meal, offering a smooth, velvety texture with optional red pepper flakes for a subtle kick.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 cups fresh spinach, roughly chopped
Liquids and Dairy
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
Seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and unsalted butter over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent and soft.
- Cook Garlic and Artichokes: Stir in minced garlic and cook for 1 minute until fragrant. Then add the chopped artichoke hearts and cook for an additional 2 minutes to combine flavors.
- Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer to meld all ingredients.
- Wilt Spinach: Add the roughly chopped fresh spinach to the pot and cook until wilted, approximately 2–3 minutes.
- Add Creamy Ingredients: Lower the heat to low. Stir in the softened cream cheese, heavy cream, and grated Parmesan cheese until the soup becomes smooth and creamy.
- Season: Add crushed red pepper flakes if using, along with salt and black pepper to taste, adjusting seasoning as desired.
- Blend Soup (Optional): Use an immersion blender to partially puree the soup for a creamier texture, or leave it chunky based on preference.
- Final Simmer and Serve: Let the soup simmer for another 5 minutes to allow flavors to combine fully. Serve hot and enjoy.
Notes
- Frozen spinach can be used as a substitute if fresh spinach is unavailable; just thaw and drain it well before adding.
- For an even richer and cheesier soup, add a handful of shredded mozzarella or Gruyère cheese before blending.
