CREAMY SPINACH ARTICHOKE SOUP
Creamy spinach artichoke soup is rich, comforting, and full of flavor. Blending fresh spinach, tender artichokes, and a creamy base, this soup makes a perfect appetizer, light lunch, or cozy dinner for any occasion.
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 14 oz artichoke hearts, drained and chopped
- 4 cups fresh spinach chopped
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- ½ cup grated Parmesan cheese optional
Instructions
- Sauté Aromatics: In a large pot, heat butter or olive oil over medium heat. Add onion and garlic and sauté until translucent, 3–4 minutes.
- Add Vegetables: Stir in chopped artichokes and spinach. Cook for 2–3 minutes until spinach wilts slightly.
- Simmer: Pour in broth, season with salt, pepper, and red pepper flakes. Simmer 10 minutes to blend flavors.
- Blend Soup: Use an immersion blender to puree until smooth, or transfer in batches to a blender.
- Add Cream: Stir in heavy cream and Parmesan, heat through without boiling.
- Serve: Garnish with extra Parmesan or fresh herbs if desired. Serve warm.
Notes
- Make Ahead: Soup can be made a day in advance; reheat gently on the stove.
- Flavor Variations: Add roasted garlic or sautéed mushrooms for extra depth.
- Serving Suggestions: Serve with crusty bread or a light salad for a complete meal.
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days; freeze for up to 1 month.