Go Back
–+ servings
creamy spinach artichoke delight

Spinach Artichoke Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 3 clove garlic minced
  • 4 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 can (14 ounces) artichoke hearts drained and chopped
  • 6 ounce fresh spinach chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and garlic, and sauté until the onion is translucent.
  • Pour in the chicken or vegetable broth and bring to a simmer.
  • Stir in the heavy cream and continue to heat until warmed through.
  • Add the chopped artichoke hearts and spinach to the pot.
  • Season with salt, black pepper, and red pepper flakes.
  • Simmer for 10-15 minutes until the spinach is wilted and the flavors meld.
  • Use a blender or immersion blender to carefully puree the soup until smooth.
  • Stir in the grated Parmesan cheese until melted and incorporated.
  • Let the soup rest for 5 minutes before serving.

Notes

For a thicker soup, you can add a small amount of cornstarch slurry during the simmering process. Adjust the seasoning according to taste, and feel free to garnish with additional Parmesan cheese or a drizzle of olive oil for extra flavor.
Tried this recipe?Let us know how it was!