Creamy Spinach And Artichoke Soup
Creamy spinach artichoke soup turns the classic dip flavors into a rich, cozy soup. This easy soup is ready in under an hour and perfect with a big hunk of bread for sopping up every last drop of goodness!
Servings: 8
Calories: 364kcal
Ingredients
- 2 tbsp butter
- 1 small yellow onion peeled & diced
- 2 tbsp minced garlic
- 1/4 tsp seasoned salt
- 1 1/2 tsp freshly cracked black pepper
- 1 10 oz bag frozen spinach
- 3 tbsp flour
- 4 1/2 - 5 cups chicken broth
- 1 14 oz can artichoke hearts drained & chopped
- 1 8 oz block cream cheese cubed
- 1 cup shredded Parmesan cheese
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- shaved parmesan cheese for garnish (optional)
Instructions
- Add the butter to a large heavy bottomed pot, or Dutch oven, set over medium high heat. Once melted add the onions, stirring often, sautéing for 5 minutes until soft and translucent. Stir in the garlic and cook for 60 seconds.2 tbsp butter, 1 small yellow onion, 2 tbsp minced garlic
- Add the spinach and seasonings to the pot, stirring to combine and breaking up the spinach. Cook for 6-7 minutes, until the spinach is hot. Add the flour, and stir until there are no lumps.1/4 tsp seasoned salt, 1 1/2 tsp freshly cracked black pepper, 1 10 oz bag frozen spinach, 3 tbsp flour
- Add the broth and artichokes to the pot, stirring to combine, and bring the mixture to a simmer. Simmer for 8-10 minutes.4 1/2 - 5 cups chicken broth, 1 14 oz can artichoke hearts
- Reduce the heat to low, wait 2-3 minutes, then add the cream and stir quickly to combine.1 cup heavy cream
- Add the cream cheese to the pot, and stir until melted and evenly incorporated.1 8 oz block cream cheese
- Add the Parmesan and mozzarella cheese to the pot, stirring again just until melted and smooth.1 cup shredded Parmesan cheese, 1 cup shredded mozzarella cheese
- Ladle into bowls and serve with crusty bread.shaved parmesan cheese
Notes
- I've found the easiest way to 'chop' my canned artichokes is to use kitchen sheers and cut them up in the can.
- When you add the cream to the hot soup, add and stir it in quickly to prevent curdling. Also don't skip turning the heat down and taking a couple minutes to let the soup cool slightly.
- Want to make this extra hearty? Add chopped rotisserie chicken to the soup!
Nutrition
Calories: 364kcal | Carbohydrates: 11g | Protein: 13g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 1181mg | Potassium: 264mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5258IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 1mg