Name: Cream of Spinach & Artichoke Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 7 cups
Ingredients: 1-10 oz . Frozen Chopped Spinach, (defrosted and drained); 1/4 c . Red Onion, (chopped); 1 Garlic Clove, (chopped); 1 tbsp . Butter; 4 Whole Artichoke Hearts, (chopped); 4 c . Vegetable Broth; 2 c . Water; 1 c . Milk, (I used 2%, heated); 1/2 c . Pecorino Romano Cheese, (grated); 3 tbsp . Cornstarch + 3 tbsp. Cold Water, (if needed)

Cream of Spinach & Artichoke Soup

Carrie's Experimental Kitchen

Easter, Soup

March 19th, 2017

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Cream of Spinach & Artichoke Soup is a deliciously flavorful, filling soup made with your favorite dip ingredients. Perfect for those cold winter 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.

I really liked the flavor of this Spinach & Artichoke Soup, but the kids weren’t fond of it. I even sent it into my hubby’s work so that other’s can try it as well, but he left it in his car that day and it never made it inside the office. So you will have to be the judge and let me know what you think when you make it!

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Cream of Spinach & Artichoke Soup

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Cream of Spinach & Artichoke Soup is a deliciously flavorful, filling soup made with your favorite dip ingredients. Perfect for those cold winter nights.

Course: Soup

Servings: 7 cups

Author: Carrie's Experimental Kitchen

Ingredients

1-10 oz . Frozen Chopped Spinach, defrosted and drained
1/4 c . Red Onion, chopped
1 Garlic Clove, chopped
1 tbsp . Butter
4 Whole Artichoke Hearts, chopped
4 c . Vegetable Broth
2 c . Water
1 c . Milk, I used 2%, heated
1/2 c . Pecorino Romano Cheese, grated
3 tbsp . Cornstarch + 3 tbsp. Cold Water, if needed

Instructions

Heat 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.
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 mix in the milk and cheese.
Use your immersion blender or a regular blender to blend all of the ingredients together until the mixture is smooth. If the soup isn't thick enough for your liking, mix together the cornstarch and cold water; then add it to the mixture and simmer for an additional 3-5 minutes.