Cream of Spinach and Artichoke Soup made with frozen spinach, artichoke hearts and vegetable broth is a deliciously flavorful, filling soup that’s perfect for those cold nights.

This recipe was created recently after dining out with my kids one evening after having ordered Spinach Artichoke Dip as an appetizer. They just love it!

I’ve made Spinach & Artichoke French Bread Pizza before so I thought I’d experiment with the same flavors in a soup since I had some leftover spinach from dinner the previous night.

How do you make Cream of Spinach and Artichoke Soup?

For this recipe you’ll need frozen, chopped spinach, onion, garlic, butter, artichoke hearts (not marinated), all purpose flour, vegetable broth, water, milk, grated Pecorino Romano cheese, salt and pepper.

Start by heating the butter in a large pot over medium heat; then add the onion and garlic. Saute for 2-3 minutes; then add in the spinach and artichokes.

Next, add the flour and stir; then add the vegetable broth and water. Mix well and bring to a boil. Reduce heat to low and allow to simmer for 30 minutes; then add the milk and cheese.

Use an immersion blender or transfer the soup to a regular blender to blend all of the ingredients together until the mixture is smooth.

I really liked the flavor of this Spinach & Artichoke Soup, but the kids weren’t fond of it. To me it tasted just like the dip in soup form. ~Enjoy!