Spinach Artichoke Soup
Warm up with a creamy and flavorful bowl of Spinach Artichoke Soup, a comforting twist on the classic dip that’s bursting with savory goodness. This easy-to-make recipe combines tender artichoke hearts, fresh spinach, and a velvety base made with butter, cream, and a touch of flour for perfect richness. Sautéed onions and garlic elevate the depth of flavor, while Parmesan cheese adds a nutty, tangy finish. Ready in just 40 minutes and perfect for cozy dinners or elegant entertaining, this hearty soup pairs beautifully with crusty bread or a fresh salad. Ideal for fans of spinach artichoke dip looking for a comforting meal, this soup is a must-try for spinach lovers!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 14 ounces Canned artichoke hearts, drained and roughly chopped
- 1 cup Heavy cream
- 4 cups Fresh spinach, roughly chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.5 cup Parmesan cheese, grated (for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted and bubbling.
Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly, to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until slightly thickened.
Add the chopped artichoke hearts and heavy cream to the pot, stirring to combine. Let the soup simmer gently for 5 minutes.
Stir in the chopped spinach, salt, black pepper, and crushed red pepper flakes (if using). Cook for an additional 3-5 minutes, or until the spinach is wilted.
Taste the soup and adjust seasoning as needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.1 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 618 mg | 13% | |
*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.
