Spinach Artichoke Soup
A creamy and savory Spinach Artichoke Soup that’s perfect for chilly nights or whenever you need comfort in a bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces fresh Spinach
- 1 can (14 ounces) Artichoke Hearts
- 8 ounces Cream Cheese
- ½ cup grated Parmesan Cheese
- 1 chopped Onion
- 3 cloves minced Garlic
- 4 cups Vegetable Broth
- 2 tablespoons Olive Oil
- Black Pepper to taste
- Red Pepper Flakes to taste
- Salt to taste
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté for about 3–5 minutes until translucent.
- Toss in 8 ounces of fresh spinach and stir for about 2–3 minutes until wilted.
- Add drained and chopped artichoke hearts to the pot, stir to combine, and let mingle for 2 minutes.
- Incorporate 8 ounces of cream cheese, 4 cups of vegetable broth, and season with black pepper and red pepper flakes. Stir until cream cheese melts.
- Slowly stir in ½ cup of grated Parmesan cheese until melted. Taste and adjust seasoning as needed.
- Simmer the soup for about 10 minutes to allow flavors to marry. Serve hot.
Notes
For a lighter option, substitute cream cheese with Neufchâtel cheese. For a vegan version, use coconut cream for cream cheese and nutritional yeast for Parmesan.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
Keywords: soup, spinach, artichoke, comfort food, creamy soup