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Creamy Spinach Artichoke Soup

Creamy Spinach Artichoke Soup

A comforting spinach artichoke soup that combines tender greens and tangy artichokes in a creamy base, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups Fresh spinach, chopped Can substitute with frozen spinach, but account for extra moisture.
  • 1 can Artichoke hearts, drained and chopped Choose canned, frozen, or marinated artichoke hearts as preferred.
Base Ingredients
  • 1 cup Cream cheese Can be swapped for heavy cream or milk depending on desired richness.
  • 4 cups Vegetable broth Low-sodium preferred to control salt content.
Seasonings
  • 1 teaspoon Garlic powder Adjust according to taste.
  • 1 teaspoon Onion powder Can use fresh onions in sautéing if desired.
  • Salt To taste Be cautious since some canned ingredients may already contain salt.
  • Black pepper To taste

Method
 

Preparation
  1. Chop the fresh spinach and drain the artichoke hearts.
  2. In a pot, combine vegetable broth and bring to a simmer.
Cooking
  1. Add the chopped spinach and artichokes to the simmering broth.
  2. Stir in the cream cheese and continue to simmer until fully melted and incorporated.
  3. Season with garlic powder, onion powder, salt, and black pepper.
  4. Blend the soup if a smoother texture is desired, then serve warm.

Notes

Serve with crusty bread or a crisp green salad for contrast. Can be made ahead and refrigerated, but may thicken upon cooling.