CREAMY SPINACH ARTICHOKE SOUP
A quick and easy soup with spinach, artichoke hearts, and tortellini! So creamy, so delicious!
Provided by Tiffany
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Melt butter in a large, deep pan over medium heat. When butter is melted, add artichokes and sauté 3-4 minutes. Add garlic and cook another minute or so until fragrant. Stir in flour and stir til butter and flour clumps up.
- Add broth and whisk until smooth. Add spinach and cream cheese. Continue to stir until cream cheese is melted, then whisk in half and half and salt. Add tortellini and parmesan and stir until parmesan is melted. Serve warm and top with additional parmesan cheese if desired.
Nutrition Facts : Calories 580 kcal, Carbohydrate 47 g, Protein 23 g, Fat 34 g, SaturatedFat 18 g, Cholesterol 116 mg, Sodium 1670 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CREAMY SPINACH ARTICHOKE SOUP
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.
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
CREAMY SPINACH & ARTICHOKE SOUP
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
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
CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
CREAMY SPINACH ARTICHOKE SOUP
Rich and creamy spinach artichoke soup made with chicken broth, heavy cream, spinach, artichokes, spices, and cream cheese. Perfect for a cold winter's day!
Provided by Melissa Stadler, Modern Honey
Categories Soup
Time 40m
Number Of Ingredients 12
Steps:
- In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.
- Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.
- Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
- Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling.
- Stir in parmesan cheese.
- Season according to taste. Sprinkle with parmesan cheese shavings.
SPINACH AND ARTICHOKE CASSEROLE
We have this recipe with our Thanksgiving dinner annually. I was looking for a similar recipe online and couldn't find one, so I asked my mother to send it to me.
Provided by MSLIB5
Categories Side Dish Vegetables Greens
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
- Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
- Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
- Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
- Bake in preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 15.4 g, Cholesterol 68.9 mg, Fat 24.9 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 15.4 g, Sodium 471.9 mg, Sugar 1.7 g
CREAM OF CHICKEN AND ARTICHOKE SOUP
After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.
Provided by CJ'sMom
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h8m
Yield 8
Number Of Ingredients 17
Steps:
- Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
- Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
- Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
- Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 285 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g
CREAMED ZUCCHINI WITH GARLIC & BASIL
Made simply with grated zucchini, butter and cream, this creamed zucchini makes an easy and elegant summer dish.
Categories Vegetables & Sides
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.
- Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.
- Make Ahead Instructions: The whole recipe ahead of time. Just cover and refrigerate. You can reheat it in the microwave right before serving.
Nutrition Facts : Calories 179, Fat 16g, Carbohydrate 8g, Protein 3g, SaturatedFat 10g, Sugar 5g, Fiber 2g, Sodium 461mg, Cholesterol 49mg
CREAM OF SPINACH AND ARTICHOKE SOUP
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
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.
More about "creamy spinach artichoke soup recipe recipe for zucchini"
CREAMY ARTICHOKE & SPINACH SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 30 minsCategory Healthy Spinach RecipesPublished 2016-06-03
- Bring broth and rice to a boil in a large saucepan over high heat. Reduce heat to a simmer and cook, uncovered, until the rice is very tender, about 15 minutes. Stir in spinach.
- Place artichoke hearts, eggs and lemon juice in a blender; cover and puree. With the motor running, ladle about half of the rice mixture into the blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed mixture to the pan and cook, stirring constantly, until an instant-read thermometer registers 160 degrees F, reducing the heat as necessary to prevent the soup from boiling. Stir in dill and pepper.
CREAMY SPINACH ARTICHOKE SOUP WITH TORTELLINI - HELLO LITTLE HOME
From hellolittlehome.com
- Add onion to pot. Season with salt and pepper, then saute until softened and lightly browned, about 10 minutes.
CREAMY SPINACH ARTICHOKE PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
- Add the washed and drained spinach and cook until wilted. Once all the spinach is cooked, add the artichokes and cream. Pour in the lemon juice then allow to simmer for a few minutes or until the sauce has thickened slightly. Season with salt and pepper.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente then drain, reserving 1 cup of cooking liquid.
CREAMY SPINACH AND ARTICHOKE DIP - WINDY CITY DINNER FAIRY
From windycitydinnerfairy.com
- In a large bowl, combine softened cream cheese, spinach, sour cream, garlic and mayonnaise. Mix together until well combined.
BEST SPINACH ARTICHOKE ZUCCHINI BITES RECIPE - HOW TO MAKE …
From delish.com
- In a medium bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, sour cream, garlic, and crushed red pepper.
- Season with salt and pepper. Spread about a tablespoon of cream cheese mixture on top of each zucchini coin.
SPINACH ARTICHOKE ZUCCHINI BITES - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
CREAMY BROCCOLI-ZUCCHINI SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAMY ARTICHOKE SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
SKILLET BAKED CREAMY PESTO SPINACH AND ARTICHOKE GNOCCHI.
From pinterest.ca
LOW-CARB SPINACH & ARTICHOKE SOUP - VIDEO RECIPE - DIET …
From dietdoctor.com
CREAMY SPINACH ARTICHOKE SOUP RECIPE - CREATE THE MOST …
From recipeshappy.com
ARTICHOKE SOUP RECIPE - VIEW RECIPE INSTRUCTIONS - CREAM CHICKEN …
From creamchickensoup.blogspot.com
SPINACH AND ZUCCHINI SOUP RECIPE - 101 COOKBOOKS
From 101cookbooks.com
RECIPE: SPINACH AND ARTICHOKE DIP STUFFED ZUCCHINI | CITIZEN CAIN
From cainandhisbeard.wordpress.com
CREAM OF SPINACH, ARTICHOKE, AND CHICKEN SOUP - SUNFLOWER …
From sunflowersupperclub.com
CREAMY SPINACH ARTICHOKE DIP | NATURALLY SAVVY
From naturallysavvy.com
CREAMY SPINACH ARTICHOKE SOUP - COOKING WITH A WALLFLOWER
From cookingwithawallflower.com
CREAM OF SPINACH SOUP - RECIPE | COOKS.COM
From cooks.com
CHEESY ZUCCHINI & ARTICHOKE BAKE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CREAMY, CHEESY ZUCCHINI SOUP
From crecipe.com
CREAM OF ARTICHOKE SOUP - MY SAN FRANCISCO KITCHEN
From mysanfranciscokitchen.com
ZUCCHINI POTATO SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
CAMPBELL'S CREAM OF SPINACH SOUP - THERESCIPES.INFO
From therecipes.info
CREAMY BROCCOLI & ZUCCHINI - RECIPE | COOKS.COM
From cooks.com
ZUCCHINI AND SPINACH RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love