Cream of Spinach and Artichoke Soup My Way
Elevate your soup game with this rich and velvety Cream of Spinach and Artichoke Soup My Way, a delightful fusion of comforting flavors and wholesome ingredients. This hearty recipe brings together the earthiness of fresh baby spinach, the tangy depth of artichoke hearts, and the creamy indulgence of Parmesan and nutmeg, all in a luscious, homemade broth. Perfectly thickened with a simple roux, this soup offers a customizable texture—puree it smooth or leave it slightly chunky for added bite. Ready in just 45 minutes and ideal for cozy nights, this nutrient-packed soup is both sophisticated enough for entertaining and simple enough for a weeknight dinner. Garnish with fresh parsley and pair with crusty bread to make it an unforgettable meal.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable stock or chicken broth
- 1 cup heavy cream
- 12 ounces frozen artichoke hearts, thawed and roughly chopped
- 5 cups fresh baby spinach
- 0.25 teaspoons ground nutmeg
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons optional: fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the chopped onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Sprinkle in the flour and cook for 2 minutes, stirring constantly to create a roux.
Slowly whisk in the vegetable stock (or chicken broth) until the mixture is smooth and slightly thickened.
Add the heavy cream and stir to combine.
Incorporate the chopped artichoke hearts and fresh spinach leaves into the soup. Stir until the spinach wilts, about 3-4 minutes.
Season the soup with ground nutmeg, salt, and black pepper.
Remove the pot from the heat and use an immersion blender to puree the soup until it reaches your desired consistency (leave it slightly chunky or completely smooth).
Return the pot to low heat and stir in the Parmesan cheese until melted and fully incorporated.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the soup hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 2.9 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 213 mg | 16% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
