Best Artichoke Spinach Soup Recipes

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SPINACH ARTICHOKE SOUP



Spinach Artichoke Soup image

I love spinach artichoke dip, and I came up with this recipe to enjoy those flavors without quite so many calories!

Provided by MELTROMBONE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 7

1 (32 ounce) container chicken broth
1 ½ cups shredded cooked chicken
½ cup chopped onion
2 large cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed
½ (14 ounce) can quartered artichoke hearts, drained and chopped
½ (8 ounce) package reduced-fat cream cheese (Neufchâtel)

Steps:

  • Combine chicken broth, chicken, onion, and garlic in a large pot over medium heat. Bring to a boil; reduce heat and simmer until onion is tender, about 10 minutes.
  • Stir spinach and artichoke hearts into the pot. Bring broth back to a simmer. Drop in cream cheese in large spoonfuls, stirring continuously until melted, about 5 minutes.

Nutrition Facts : Calories 92 calories, Carbohydrate 7.2 g, Cholesterol 17.9 mg, Fat 5 g, Fiber 2.3 g, Protein 5.3 g, SaturatedFat 2.8 g, Sodium 946.7 mg, Sugar 1.8 g

SPINACH-ARTICHOKE SOUP



Spinach-Artichoke Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 medium leek (white and light green parts only), halved, thinly sliced and well rinsed
1 stalk celery, chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chopped fresh thyme
1 clove garlic, crushed
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
1 9-ounce package frozen artichoke hearts, thawed
1 bay leaf
Zest of 1/2 lemon (removed with a vegetable peeler)
1/2 cup plus 2 teaspoons heavy cream
3 ounces baby spinach
1 cup fresh parsley
1/4 cup plus 2 tablespoons creme fraiche
Chopped fresh chives, for topping

Steps:

  • Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes.
  • Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
  • Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat.
  • Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives.

ARTICHOKE SPINACH SOUP



Artichoke Spinach Soup image

A soupalicious spin-off of everyone's favorite party dip! Chunky artichoke hearts in a rich, velvety base of pureed spinach and artichoke hearts, accented by cheese and bacon (optional).

Provided by Marla Swoffer

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup onion, chopped (I used red onion)
1/2 cup celery, chopped
1/4 cup baby carrots, chopped
4 garlic cloves, minced
4 cups chicken broth
1 (10 ounce) package frozen chopped spinach
1 (14 ounce) can artichoke hearts, quartered
4 ounces cream cheese
1/2 cup milk (I used whole milk)
1 teaspoon soy sauce
4 ounces Laughing Cow cheese (original flavor)
6 slices bacon, cooked and crumbled (optional, I microwaved them for 5 minutes)

Steps:

  • Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes).
  • Add garlic and saute for one minute.
  • Add chicken broth, spinach, and half the artichoke hearts.
  • Increase heat to medium-high and simmer for 5 minutes.
  • Reduce heat to medium and puree with stick blender (or in regular blender and return to pot).
  • Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes).
  • Break up laughing cow cheese into smaller pieces and stir into soup until partially melted.
  • Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.

CREAM OF SPINACH AND ARTICHOKE SOUP



Cream of Spinach and Artichoke Soup image

Make and share this Cream of Spinach and Artichoke Soup recipe from Food.com.

Provided by Tona C.

Categories     < 60 Mins

Time 55m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 9

8 ounces cream cheese
8 ounces frozen chopped spinach
6 cups chicken stock
1 pint heavy cream
1 (13 -14 ounce) can artichoke hearts (drain and squeeze most of the juice out of the artichokes and cut in quarters or just pull them apar)
1 tablespoon minced garlic
1 1/2 teaspoons black pepper
2 teaspoons salt
1/2 yellow onion, chopped

Steps:

  • Start this creamy soup by adding six cups of chicken stock to a large soup pot and turn the heat on the stove-top to medium high.
  • When the stock begins to boil, reduce the heat to low medium and add eight ounces frozen cut spinach, half a chopped yellow onion, one tablespoon of minced garlic and the drained, squeezed and cut artichokes. Simmer for ten minutes.
  • Add the white salt and black pepper. Stir well.
  • Cut the cream cheese into small slices. Each time you cut a slice off, add it to the pot. Stir well until it's totally melted, approximately 5 minutes.
  • Add one pint of heavy cream to the pot and stir well. Simmer 5 more minutes.

CREAM OF SPINACH AND ARTICHOKE SOUP MY WAY



Cream of Spinach and Artichoke Soup My Way image

This mouth watering cream of spinach and artichoke soup is a "soup lovers" delight... and an easy recipe to make because it was created and made "My Way." This soup contains spinach, creamy Laughing Cow Cheese LOL, potatoes... and a nice medley of spices and herbs. Enjoy!

Provided by SkipperSy

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

10 ounces frozen chopped spinach
3 small red potatoes
13 2/3 ounces artichoke hearts (from a can or tin)
4 cups chicken stock (2 cans college brand)
1/2 cup heavy cream
2 scallions or 1 leek
2 tablespoons olive oil
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon minced garlic
1/2 cup idaho potato flakes
1/4 tablespoon ground cinnamon
1/4 cup baby carrots
1 tablespoon cilantro leaf, cleaned and chopped up
4 ounces laughing cow swiss cheese, 4 wedges
1/4 teaspoon nutmeg, grated

Steps:

  • Clean potatoes (leave the skin on), cut into small pieces, par-boil (don't overcook), and then set aside.
  • For the artichokes drain and squeeze out excess water, cut in half, sprinkle with cinnamon and set aside.
  • Cut baby carrots into small round pieces and set aside.
  • Clean scallions or leek, chop and set aside.
  • INSTRUCTIONS.
  • Line a metal pan with aluminum foil (for an easy clean-up), add melted butter or margarine and olive oil, add potatoes & artichokes (toss), roast in an oven until tops of vegetables are brown, turn vegetables and brown other side, set aside.
  • Place frozen spinach in a large pot and cook according to package instructions (add a little water as needed).
  • Using a hand blender/chopper, chop the cooked spinach a little more (does not have to be finely chopped/pureed).
  • Add chicken stock, butter or margarine, garlic, carrots, leek (if used) and cook for about 5 minutes. Add the potato flakes, heavy cream, nutmeg and cook on low heat for about another 3 minutes, stir often.
  • Place soup in individual bowls, then add roasted potato & artichokes on top, sprinkle with scallions (if used) and cilantro.
  • Enjoy!
  • NOTE.
  • You can roast any number of vegetables to your liking, as a topping for this soup. Also, you might want to have on the side a bowl of sour cream for guests/family to add to their individual bowels. Plus some warm pita bread or a hard pumpernickel bread would be real nice as well.

SPINACH ARTICHOKE SOUP



Spinach Artichoke Soup image

This come from a Cuisine At Home Soups, Stews and Chilies book I picked up at Costco. I took this soup to a dinner at church and everyone seemed to enjoy it. I don't cook with wine so I just substituted with chicken broth and a splash of white wine vinegar but I left it in the recipe because I'm sure it's delicious for those of you who do.

Provided by Keolani

Categories     < 30 Mins

Time 20m

Yield 8 cups

Number Of Ingredients 12

1 cup leek, sliced
1 tablespoon garlic, minced
2 cups cooked chicken, shredded
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 1/2 cups chicken broth
1 1/2 cups whole milk
1/2 cup heavy cream
6 ounces fresh spinach
1/2 cup parmesan cheese, grated
salt and pepper

Steps:

  • Saute leeks and garlic in oil in a large pot over medium-high heat. Cook until leeks are soft, about 2 min., then add chicken and artichokes.
  • Saute 2 min., then stir in flour and cook for 1 minute
  • Deglaze with wine and simmer until nearly evaported, scraping any bits from the bottom of the pot.
  • Stir in broth, milk, and cream, and bring to a boil.
  • Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts.
  • Season with salt and pepper before serving.

Nutrition Facts : Calories 233.7, Fat 11.8, SaturatedFat 6.2, Cholesterol 56.7, Sodium 453.1, Carbohydrate 13.2, Fiber 3.5, Sugar 3.9, Protein 17.3

SPINACH MUSHROOM AND ARTICHOKE SOUP- FAST AND FIGURE FRIENDLY



Spinach Mushroom and Artichoke Soup- Fast and Figure Friendly image

This is something I whipped up last night in my attempt to eat healthier! This makes a soup that very thick with vegetables and leaves you feeling full and satisfied. If you want a soup that is thinner just add more broth. This would be a great soup for a brunch or dinner party as it can be completed and left to simmer until you are ready to serve.

Provided by Mamas Kitchen Hope

Categories     Spinach

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups button mushrooms
10 ounces frozen chopped spinach
3 artichoke hearts (I use frozen but canned would probably be good too)
1 onion, diced
2 garlic cloves, minced
64 ounces chicken broth
2 tablespoons fresh parsley, chopped
2 cups cooked wild rice
salt and pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Halve or quarter mushrooms as desired and saute in a dutch oven sprayed with nonstick spray. When mushrooms are about half done add onion. Stir often.
  • When mushrooms and onion are getting soft add garlic and saute for 1 minute. Chop artichoke hearts and spinach (if not already chopped) and add to pot. Stir to combine and cook just until heated through.
  • Add chicken broth, wild rice and parsley and bring to a boil. Reduce heat to a simmer and cook until everything is hot. Can keep on a low simmer for quite a while before serving. Would be good in a crock pot too! Top each bowl with a sprinkle of parmesan cheese.

Nutrition Facts : Calories 173.1, Fat 3, SaturatedFat 1, Cholesterol 1.5, Sodium 1281, Carbohydrate 24.7, Fiber 6.2, Sugar 3.5, Protein 14.2

POTATO, SPINACH AND ARTICHOKE SOUP ALA RACHAEL RAY



Potato, Spinach and Artichoke Soup Ala Rachael Ray image

These flavors are in DH's favortie dip...what a fantastic quick soup it makes! The directions say to add water at the end to thin it a bit, but we left it thick. Serve with Crusty bread!!

Provided by katie in the UP

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

5 large baking potatoes, peeled and quartered
salt
1 (9 ounce) box frozen artichoke hearts, thawed
2 (10 ounce) boxes frozen chopped spinach, thawed
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely minced
1 cup 1% low-fat milk
pepper
1 teaspoon chopped thyme
1 (32 ounce) container fat free chicken broth
1 cup grated parmigiano-reggiano cheese

Steps:

  • Place the potatoes in a large pot of cold water and bring to a boil.
  • Salt the water, lower the heat and simmer until fork tender, approx 15 minute.
  • Drain the potatoes and return them to the pot to dry out.
  • Place the veggies in a clean kitchen towel and squeeze dry.
  • In a med pot, melt the butter in the EVOO over med low heat.
  • Add the onion and garlic cook until softened about 5 minute.
  • Add the boiled potatoes and milk and mash together (I used an immersion blender).
  • Season with salt, pepper and thyme.
  • Stir in broth and vegetables and heat through (approx 2 minutes).
  • Stir in cheese.

Nutrition Facts : Calories 475.3, Fat 20.5, SaturatedFat 9, Cholesterol 32.7, Sodium 1478.6, Carbohydrate 56.6, Fiber 10.7, Sugar 7.6, Protein 22.1

CREAMY SPINACH & ARTICHOKE SOUP



Creamy Spinach & Artichoke Soup image

This spinach and artichoke soup gets its creamy, cheesy goodness from the PHILADELPHIA Neufchatel Cheese and KRAFT Grated Parmesan Cheese. Slurping encouraged.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings, about 1 cup each

Number Of Ingredients 11

3 Tbsp. butter
2 stalks celery, chopped
1 small onion, chopped
3 cloves garlic, minced
1/4 cup flour
2-1/2 cups plus 3 Tbsp. milk, divided
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

  • Melt butter in large saucepan on medium heat. Add celery, onions and garlic; cook 8 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook 3 min., stirring constantly.
  • Add 2-1/2 cups milk, then broth, stirring after addition with whisk until mixture is well blended. Cook 10 min. or until thickened, stirring constantly. Add artichokes and spinach; mix well. Bring to boil, stirring frequently.
  • Whisk Neufchatel and remaining milk in small bowl until blended. Add to soup along with the Parmesan; cook and stir on medium-low heat 2 to 3 min. or until heated through.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

SPINACH AND ARTICHOKE SOUP



Spinach and Artichoke Soup image

I love creating and experimenting in the kitchen, and luckily, my husband is a very willing taste tester. This recipe was one of the more successful experiments! One night, I was craving spinach and artichoke dip, but didn't have any cream cheese in the house and my husband was begging for something a bit more filling and substantial than dip. A lightbulb came on and I whipped up a soup version of my favorite dip. I make mine in the crockpot (we are deeply in love, my crockpot and I), but cooking it on the stovetop is just as do-able.

Provided by Stephanie Krone @ladyKrone

Categories     Chicken Soups

Number Of Ingredients 9

1 pound(s) chicken, boneless and skinless
4 can(s) cream of chicken soup (small cans)
2 can(s) artichoke hearts, drained
10 ounce(s) spinach, frozen
1 large onion, diced
1/2 tablespoon(s) minced garlic
2 cup(s) mozzarella cheese, shredded
1 cup(s) whole milk or heavy cream
1 teaspoon(s) each: parsley, pepper, red pepper flakes, paprika

Steps:

  • Cut up the chicken into small pieces, cook in a little oil in a frying pan with the onions and garlic. Transfer to a pot and add the spinach, artichoke hearts (cut into smaller chunks), cream of chicken, seasonings and 1/2 cup of the milk. I didn't drain the spinach, and just used the liquid from that instead of adding water.
  • Simmer for about 10 minutes until heated through.
  • Add the cheese and the rest of the milk. Stir slowly and simmer until cheese is melted and fully incorporated in the soup. Serve with crusty, toasted bread.
  • Note: I use homemade cream of chicken soup, so the liquid amounts differ. Just add milk/cream/water to reach your desired consistency.

Artichoke spinach soup recipes are becoming a popular choice for those who love to cook and want to create delicious and nutritious meals. This soup is easy to make and can be a perfect appetizer for dinner parties or a comforting meal on a chilly night. The combination of artichokes and spinach results in a rich, creamy, and flavorful soup that is both healthy and delicious.

Health benefits of Artichoke Spinach Soup

Artichoke spinach soup is not just tasty, but it is also packed with nutrients that offer several health benefits. Artichokes are a good source of fiber, vitamin C, folate, and potassium, while spinach is rich in iron, vitamin K, and vitamin A. Together, these ingredients help in boosting the immune system, promoting healthy digestion, and reducing the risk of chronic diseases.
Low in Calories and Fat
Artichoke spinach soup is a low-calorie and low-fat recipe that can help in maintaining a healthy weight by reducing calorie intake. The soup is free from cream and butter, making it a healthier option than other creamy soups. A serving of this soup can have less than 100 calories, depending on the recipe, making it an ideal choice for those trying to lose weight or maintain a healthy diet.
Rich in Antioxidants
Artichokes and spinach are rich in antioxidants that help in fighting off free radicals, which can cause cell damage and increase the risk of chronic diseases like cancer, diabetes, and heart disease. The antioxidants in this soup help to neutralize free radicals, thereby preventing cell damage and promoting overall health.
Good for Digestion
Artichokes contain inulin, a prebiotic fiber that stimulates the growth of healthy gut bacteria, which is essential for healthy digestion. The fiber in spinach adds bulk to the stool, preventing constipation and promoting regular bowel movements. Thus, artichoke spinach soup is a perfect choice for those with digestive issues.

How to Make Artichoke Spinach Soup

Artichoke spinach soup can be made with just a few ingredients, and the recipe can be easily customized to suit individual preferences. Here is a basic recipe for making this delicious and nutritious soup:
Ingredients
  • 1 can of artichokes
  • 1 cup of chopped spinach
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1 tablespoon of olive oil
  • 1 tablespoon of flour
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste
Instructions
  1. Heat a large pot over medium heat, add olive oil, and sauté the onion and garlic until they become translucent.
  2. Add the flour and thyme to the pot and stir for 1-2 minutes.
  3. Drain the artichokes and chop them into small pieces. Add the artichokes, chopped spinach, and vegetable broth to the pot.
  4. Bring the soup to a boil and let it simmer for 10 minutes until the vegetables are tender.
  5. Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can transfer the soup to a regular blender and blend it in batches.
  6. Season the soup with salt and pepper to taste.
  7. Serve the hot soup with a piece of crusty bread or croutons.

Variations of Artichoke Spinach Soup

Creamy Artichoke Spinach Soup
For those who want a creamier version of the soup, heavy cream, half-and-half or Greek yogurt can be added after pureeing the soup. This will make the soup richer and creamier without adding too many calories.
Artichoke Spinach Tomato Soup
Tomatoes are also a good source of antioxidants and add a tangy flavor to the soup. To make this variation, add canned or fresh tomatoes to the soup along with artichokes and spinach, and let it simmer for 20-25 minutes until the vegetables are tender. The tomato soup can be blended with an immersion blender or a regular blender until smooth.
Artichoke Spinach White Bean Soup
Adding white beans to the artichoke and spinach soup makes it more filling and satisfying. The beans add protein and fiber to the soup, which makes it a complete meal. To make this variation, add canned or cooked white beans to the soup along with the artichokes and spinach, and let it simmer for 10-15 minutes until the beans are tender. Puree the soup, and season with salt and pepper to taste.

Conclusion

Artichoke spinach soup is a delicious, nutritious, and easy-to-make recipe that can be customized with different variations. This soup is low in calories and fat, rich in antioxidants, and good for digestion, making it a perfect addition to any diet. With just a few ingredients and simple steps, anyone can make this healthy and flavorful soup at home.
Artichoke spinach soup is a delicious recipe that makes a great appetizer or main course. It's creamy, rich, and full of flavors that will tantalize your taste buds. Making this soup at home is easy, but you need some tips to create the perfect recipe. Read on to learn some valuable tips that will help you make the best and most flavorful artichoke spinach soup.

Tips for choosing the right ingredients

The key to making a delicious artichoke spinach soup recipe is to choose the right ingredients. Here are some tips to help you select the best ingredients:
1. Fresh spinach
Fresh spinach is essential for making this soup. When buying spinach, look for leaves that are green, firm, and free of any discoloration. Avoid wilted and slimy leaves, as they don't have the best flavor.
2. Canned artichokes
Canned artichokes are the most convenient option for making this soup. Look for artichokes that are packed in water or brine, as they have less sodium than those that are packed in oil.
3. Chicken broth
Chicken broth adds extra flavor to this soup. Choose low-sodium chicken broth to control the sodium content of the recipe.
4. Heavy cream
Heavy cream makes the soup creamy and delicious. Choose heavy cream with a fat content of at least 35 percent for best results.

Tips for prepping the ingredients

After selecting the right ingredients, you need to prep them properly. Here are some tips to help you with the prep:
1. Clean the spinach
Before using spinach, wash it thoroughly to remove any dirt or debris. Rinse the spinach under cold water and dry it using a paper towel or salad spinner.
2. Drain and chop the artichokes
Drain the artichokes and chop them into small pieces. This will help them blend well with the soup.
3. Sauté the onions and garlic
Sautéing the onions and garlic in some olive oil or butter will enhance their flavor and aroma.

Tips for making the soup

Now that you have prepped the ingredients, it's time to make the soup. Here are some tips to help you:
1. Cook the spinach
Cook the spinach until it wilts. This will help release its flavor and make it easier to blend with the other ingredients.
2. Blend the ingredients
Blend the spinach, artichokes, onions, garlic, and chicken broth until smooth. You can use a blender or a handheld immersion blender for this step.
3. Add the heavy cream
Add the heavy cream to the blended mixture and stir well. Make sure the cream is well incorporated into the soup.
4. Season the soup
Add salt and pepper to taste. You can also add some herbs and spices like thyme, oregano, or paprika to enhance the flavor.

Tips for serving the soup

After making the soup, it's time to serve it. Here are some tips to help you:
1. Garnish with toppings
Garnish the soup with toppings like croutons, shredded Parmesan cheese, or chopped chives. This will add texture and flavor to the soup.
2. Serve hot or cold
You can serve the soup hot or cold, depending on your preference. If serving cold, chill the soup in the refrigerator for at least 1 hour before serving.
3. Pair with bread
Artichoke spinach soup pairs well with crusty bread or breadsticks. Serve the soup with some bread on the side to complete the meal.

Conclusion

Making artichoke spinach soup at home is easy if you follow these valuable tips. Choose fresh spinach and canned artichokes, prep the ingredients properly, and blend them until smooth. Add heavy cream and season the soup to taste. Garnish with toppings, serve hot or cold, and pair with bread for a delicious and satisfying meal. With these tips, you can create a perfect artichoke spinach soup recipe that everyone will love.

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