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Spinach and Artichoke Soup with Cream Cheese

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients
  • 2 tablespoons butter or olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 4 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed)
  • 4 cups vegetable or chicken broth
  • 4 oz cream cheese, softened
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Optional Garnish
  • Additional Parmesan cheese
  • Croutons
  • Fresh herbs (parsley or chives)

Instructions
 

  • Heat butter or olive oil in a large pot over medium heat.
  • Sauté onions until translucent, 3–4 minutes. Add garlic and cook 1 minute until fragrant.
  • Stir in chopped artichokes and cook 2–3 minutes.
  • Add spinach and cook until wilted (fresh) or heated through (frozen).
  • Pour in broth and bring to a simmer for 5 minutes.
  • Reduce heat and add cream cheese, stirring until melted and fully incorporated.
  • Blend soup with an immersion blender or in batches in a countertop blender until smooth and creamy.
  • Stir in Parmesan cheese and season with salt, pepper, and red pepper flakes.
  • Heat gently, adjust seasoning, and serve warm.