Creamy Spinach and Artichoke Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 can (14 oz) artichoke hearts, quartered
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
4. 4 Gradually pour in the vegetable broth, whisking to combine.
5. 5 Add artichoke hearts and bring to a simmer.
6. 6 Stir in spinach until wilted.
7. 7 Reduce heat to low and add heavy cream, salt, pepper, and nutmeg. Stir to combine.
8. 8 Simmer gently for 10 minutes. Stir in Parmesan cheese until melted and soup is creamy.
9. 9 Taste and adjust seasoning if necessary.

Equipment

• Large pot
• Immersion blender (optional)

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Use half-and-half instead of heavy cream for a lighter version.

Substitutions

• Substitute chicken broth for vegetable broth for a different flavor.
• Use frozen spinach if fresh isn’t available.

Pairings

• Pairs well with a crisp Chardonnay.
• Serve with garlic bread for dipping.

Nutrition

Tips

• For a smoother texture, use an immersion blender to puree part of the soup.
• Add a splash of lemon juice for a bright flavor boost.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently, adding a splash of milk or cream if needed.

Serving Suggestions

• Serve with crusty bread or a side salad.
• Top with extra Parmesan and a drizzle of olive oil.

FAQ