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Creamy Spinach Artichoke Soup
5 from 153 votes

Creamy Spinach Artichoke Soup

Creamy Spinach Artichoke Soup combines sautéed onion and garlic with tender spinach and chopped artichoke hearts, thickened with flour and enriched with cream cheese, heavy cream, and Parmesan. The result is a smooth, velvety soup with mild savory notes and a rich, indulgent texture. This soup is comforting and filling, making it a good choice for a warming lunch or light dinner.

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 6
Course: Soup

Ingredients

  • 2 Tablespoons butter
  • 1 onion chopped
  • 4 garlic minced (or 3/4 teaspoon Garlic Powder, cloves
  • 1 - 9- ounce spinach may use 1/2 of pkg. if you so desire, frozen, chopped, packaged
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 Tablespoons flour may delete if you want gluten-free or keto-friendly soup
  • 4 cups chicken broth
  • 1 - 14 ounce artichoke hearts drained and roughly chopped, canned
  • 1- 1 1/2 cups heavy cream depending on how creamy you want the soup
  • 1 - 8- ounce cream cheese package
  • 1 cup Parmesan Cheese plus additional 1/2 cup for garnish

Instructions

    Cup of Yum
  1. In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.
  2. Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.
  3. Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
  4. Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling.
  5. Stir in parmesan cheese.
  6. Season according to taste. Sprinkle with parmesan cheese shavings.