Spinach-Artichoke Soup Recipe

Ingredients

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 can (14 oz) artichoke hearts, drained and chopped

• 4 cups fresh spinach leaves

• 3 cups chicken or vegetable broth

• 1 cup heavy cream

• ½ cup cream cheese, softened

• ½ cup grated Parmesan cheese

• ½ teaspoon crushed red pepper flakes (optional)

• Salt and black pepper to taste

• Croutons or extra Parmesan for serving

Cooking Time

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Serving

• Serves 4

Instructions

1. Sauté Aromatics:
   
   In a large pot, heat butter and olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 4 minutes. Stir in garlic and cook for another 30 seconds.

2. Add Artichokes and Spinach:
   
   Stir in the chopped artichokes and cook for 2 minutes. Add the spinach and cook until wilted.

3. Add Broth and Simmer:
   
   Pour in the broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes.

4. Blend the Soup:
   
   Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.

5. Add Cream and Cheese:
   
   Return the soup to low heat. Stir in cream cheese and Parmesan until melted and creamy. Add heavy cream and season with salt, pepper, and red pepper flakes. Simmer gently for another 5 minutes.

6. Serve:
   
   Ladle into bowls and top with extra Parmesan or crunchy croutons.

Tips

• Add cooked shredded chicken or white beans for more protein.

• Use low-fat cream cheese for a lighter version.

• Garnish with a drizzle of olive oil for extra flavor.

Nutrition (per serving)

• Calories: 360

• Fat: 28g

• Carbohydrates: 11g

• Protein: 14g

This Spinach-Artichoke Soup delivers all the creamy, savory goodness of the classic dip in a warm, spoonable form—perfect comfort food for chilly days.