Description
A rich and flavorful soup with spinach, artichoke hearts, and a creamy base.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 10 ounces fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Pour in vegetable broth and bring to a simmer.
- Add artichoke hearts and spinach. Cook until spinach is wilted, about 3-5 minutes.
- Remove from heat and stir in heavy cream and Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, blend a portion of the soup with an immersion blender before adding the cream.
- Garnish with extra Parmesan cheese or a swirl of cream.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 80mg
Keywords: spinach artichoke soup, creamy soup, vegetarian soup, easy soup recipe