Spinach Artichoke Soup
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Recipe Intro From seasonedbysilvie
This creamy spinach artichoke soup is a delightful twist on the classic dip. Made with Cascadian Farm Cut Spinach, pantry, and freezer staples, it's a quick, easy, and flavorful soup that is sure to impress!
Recipe Description
This Spinach Artichoke Soup takes inspiration from the beloved spinach artichoke dip, transforming it into a comforting soup. The combination of tender artichoke hearts, flavorful spinach, and creamy broth creates a soup that is both nutritious and delicious.
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Recipe Card
ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large white onion, diced
- 2 (12 ounce) cans artichoke hearts in water, drained and diced
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 4 garlic cloves, minced
- 1 (10 ounce) package Cascadian Farm Cut Spinach
- 4 cups chicken broth
- 4 ounces (1/2 block) cream cheese
- 1 cup heavy cream
- Grated parmesan cheese, for topping
Method
Step 1
Heat a large stock pot over medium heat. Add olive oil and butter, stirring until melted.
Step 2
Add diced white onion and artichoke hearts to the pot. Cook over medium heat for 3 minutes, or until fragrant.
Step 3
Season with salt, pepper, and minced garlic. Stir and cook for another minute.
Step 4
Add Cascadian Farm Cut Spinach to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes, stirring occasionally and using the back of a spoon to break up the spinach.
Step 5
In a bowl, microwave the cream cheese for 20 seconds, or until warm. Take 1 cup of broth from the soup and whisk it into the bowl of cream cheese until smooth. Add the broth/cream cheese mixture to the soup, along with heavy cream, and stir to combine. Cook on low heat until the soup has thickened.
Step 6
Serve the soup hot, topped with grated parmesan cheese.