Spinach and Artichoke Soup Recipe

Ingredients

Before we jump into the process, let’s get everything you’ll need. Having your ingredients prepped and ready makes cooking smoother and more enjoyable.

Main Ingredients:

• Fresh Spinach (4 cups): You can also use frozen spinach—just thaw and drain it well.
• Artichoke Hearts (1 can or 1 ½ cups): Go for marinated or canned, but rinse them to remove excess salt.
• Chicken or Vegetable Broth (4 cups): This will be the base of your soup.
• Heavy Cream (1 cup): For that rich, velvety texture.
• Cream Cheese (4 ounces): Adds tanginess and depth.
• Garlic (3 cloves, minced): A must for flavor.
• Onion (1 medium, diced): Enhances the soup’s savory notes.

Seasonings:

• Salt and Pepper: To taste.
• Nutmeg (¼ teaspoon): A pinch goes a long way in enhancing cream-based soups.
• Parmesan Cheese (½ cup, grated): Optional, but highly recommended for topping.

Step-by-Step Recipe for Spinach and Artichoke Soup

Sauté Your Aromatics

Start by warming a large pot over medium heat. Add a drizzle of olive oil or a knob of butter—your choice. Once it’s heated, toss in your diced onion and minced garlic. Stir them occasionally, letting the onion soften and become translucent. This step is where the magic begins; the aroma alone will have everyone wandering into the kitchen.

Add Spinach and Artichokes

Next, stir in your fresh spinach and let it wilt down. If you’re using frozen spinach, add it here, making sure it’s fully thawed and squeezed of excess water. Once the spinach is tender, stir in your chopped artichokes. These add a delightful tangy element that balances the soup beautifully.

Pour in the Broth

Now it’s time to add your broth. Whether you choose chicken or vegetable, this will be the base that ties everything together. Stir well, scraping any bits off the bottom of the pot for extra flavor. Bring the mixture to a gentle simmer.

Creating That Creamy Goodness

Blend for Smoothness (Optional)

If you prefer a smoother soup, now’s the time to break out your immersion blender. Blend until you reach your desired texture—chunky or silky smooth. If you don’t have an immersion blender, a regular blender works just fine. Just be careful with hot liquids!

Stir in Cream and Cheese

Lower the heat and slowly add the cream, stirring as you go. Follow this with the cream cheese, cutting it into smaller chunks to help it melt faster. Keep stirring until everything is fully incorporated and the soup takes on a creamy, luscious consistency.

Finally, sprinkle in a dash of nutmeg. It might seem like a small step, but trust me—it elevates the flavor to a whole new level.

Taste and Adjust

Every cook knows that tasting as you go is key. Take a spoonful and see what it needs. Does it need a pinch more salt? A little more pepper? Adjust until it’s just right for your palate.