Description
This creamy spinach and artichoke soup combines tender artichoke hearts and fresh spinach in a rich, velvety base made with cream cheese, heavy cream, and Parmesan. Perfect as a comforting appetizer or light meal, this American vegetarian and gluten-free soup is easy to prepare on the stovetop and offers a deliciously smooth texture with a hint of herbs and subtle spice.
Ingredients
Scale
Vegetables & Herbs
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained and roughly chopped
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
Liquids & Dairy
- 2 tablespoons olive oil
- 4 cups low-sodium vegetable or chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent, stirring occasionally to prevent browning.
- Add Garlic and Spices: Stir in minced garlic, dried thyme, and crushed red pepper flakes if using. Cook for an additional 30 seconds until fragrant, making sure not to burn the garlic.
- Cook Artichokes: Add the chopped artichoke hearts to the pot and cook for 2–3 minutes, stirring occasionally to combine the flavors.
- Simmer with Broth: Pour in the low-sodium vegetable or chicken broth and bring the mixture to a gentle boil.
- Add Spinach and Simmer: Stir in the chopped fresh spinach and let the soup simmer for 5–6 minutes until the spinach wilts and softens.
- Incorporate Cream and Cheese: Reduce the heat to low. Add the softened cream cheese and heavy cream, whisking continuously until the cream cheese is fully melted and incorporated.
- Add Parmesan and Blend: Stir in the grated Parmesan cheese until smooth. Use an immersion blender to blend the soup to your desired consistency, or transfer half of the soup to a blender for a partly smooth texture.
- Season and Serve: Taste the soup and season with salt and black pepper as needed. Serve warm, optionally garnished with extra Parmesan cheese or a drizzle of olive oil.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Frozen spinach can be used if fresh is unavailable; thaw and squeeze out excess moisture before adding.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich for a hearty meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 75 mg
