Ingredients
- 2 (10 oz) bags fresh spinach
- 2 (14 oz) cans artichoke hearts, drained
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 tbsp butter
- 1 lemon, juiced
- 1 tsp red pepper flakes
- 1/2 tsp nutmeg
- Salt and black pepper to taste
- Fresh dill for garnish
- Croutons for serving
Instructions
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Heat olive oil and butter in large pot over medium heat.
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Sauté onion until translucent, about 5 minutes.
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Add garlic and red pepper flakes, cook 1 minute.
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Roughly chop artichoke hearts, add to pot.
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Add spinach in batches, stirring until wilted.
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Pour in vegetable broth, bring to simmer.
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Stir in cream cheese until melted.
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Add heavy cream and Parmesan.
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Simmer 15 minutes until slightly thickened.
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Blend until smooth (or leave chunky if preferred).
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Season with lemon juice, nutmeg, salt, and pepper.
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Garnish with dill and serve with croutons.
Dip your spoon into this Spinach-Artichoke Soup and watch as the velvety green goodness swirls in your bowl! Each spoonful delivers the beloved flavors of spinach-artichoke dip in a warming, sophisticated soup form. Whether you’re craving comfort food or looking for a elegant starter, this soup transforms a favorite appetizer into a bowl of pure satisfaction. So grab those greens, drain those artichokes, and get ready to create a soup that’ll have everyone asking for the recipe!
