Best Cream Of Spinach And Artichoke Soup Recipes

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CREAMY SPINACH ARTICHOKE SOUP



Creamy Spinach Artichoke Soup image

Provided by Laura

Categories     Soup

Time 40m

Number Of Ingredients 12

2 Tbsp butter
1 diced onion
4 cloves minced garlic (or 3/4 teaspoon Garlic Powder)
1/2 of a (9 oz) pkg frozen chopped spinach, thawed
1 tsp salt
pepper to taste
3 Tbsp flour
4 cups chicken broth
1 to 2 (14 oz) cans artichoke hearts, drained and roughly chopped
1 cup heavy cream
1 (8 oz) pkg cream cheese
1 cup Parmesan cheese plus additional for garnish

Steps:

  • In a stock pot, melt butter over medium heat. Add in onion and saute tender. Add garlic and saute for 1 minute.
  • Stir in spinach. Sprinkle in salt and pepper.
  • In a bowl, whisk flour into 1 cup of the chicken broth.
  • Pour the 3 chicken broth into the stock pot followed by the 1 cup whisked with the flour. Add in the artichoke hearts. Heat for 10 minutes.
  • Turn heat to LOW. Add heavy cream. and cream cheese. Let it melt slowly. Stir in parmesan cheese.
  • Sprinkle with additional Parmesan cheese to serve. Serves 6.

CREAM OF SPINACH & ARTICHOKE SOUP



Cream of Spinach & Artichoke Soup image

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

Provided by Carrie's Experimental Kitchen

Categories     Soup

Time 50m

Number Of Ingredients 12

1- 10(ounce) pkg. Frozen Chopped Spinach, (defrosted and drained)
1/4 c. Red Onion, (chopped)
1 clove Garlic, (minced)
1 tbsp. Butter
4 whole Artichoke Hearts, (chopped)
2 tbsp. All Purpose Flour
4 c. Vegetable Broth
2 c. Water
1 c. Milk, ( heated)
1/2 c. Grated Pecorino Romano Cheese
1/4 tsp. Kosher Salt
1/8 tsp. Black Pepper

Steps:

  • 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.
  • 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 your immersion blender or a regular blender to blend all of the ingredients together until the mixture is smooth.

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.

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

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Steps:

  • Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  • Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
  • Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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 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.

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