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Spinach Artichoke Soup

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A creamy and flavorful spinach artichoke soup perfect for chilly evenings and comforting gatherings.

Ingredients

Scale
  • 2 tablespoons Olive Oil
  • 1 Onion, finely chopped
  • 3 cloves Garlic, minced
  • 4 cups Spinach, fresh or frozen
  • 1 can Artichoke Hearts, drained and quartered
  • 4 cups Vegetable Broth
  • 8 ounces Cream Cheese
  • 1 cup Parmesan Cheese, grated
  • Salt and Pepper, to taste
  • Red Pepper Flakes, to taste

Instructions

  1. Sauté the Aromatics: In a large pot, heat up a drizzle of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant—around 5–7 minutes.
  2. Add the Garlic: Toss in the minced garlic and cook for an additional minute, until you can smell that beautiful, garlicky aroma.
  3. In with the Greens: Now it’s time to add a heaping handful of fresh spinach. Stir it until it wilts down.
  4. Artichokes, Please: Chop the artichoke hearts into quarters and add them to the pot. Mix well.
  5. Pour in the Broth: Carefully add your vegetable broth and bring it to a gentle simmer. Allow it to cook for about 15 minutes.
  6. Creamy Addition: Stir in the cream cheese until it’s fully melted and incorporated.
  7. Cheese it Up: Add the grated Parmesan and stir until melted.
  8. Season to Perfection: Taste your soup and season it with salt, pepper, and red pepper flakes.
  9. Blend, If Desired: For a smoother version, use an immersion blender to achieve your desired consistency.

Notes

For a vegan version, use coconut cream instead of cream cheese and nutritional yeast instead of Parmesan.

Nutrition

Keywords: spinach soup, artichoke soup, creamy soup, comfort food

Find it online: https://butteredtable.com/minute-spinach-artichoke-soup-busy-weeknights/