Spinach And Artichoke Soup Recipes

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CREAMY SPINACH ARTICHOKE SOUP



Creamy Spinach Artichoke Soup image

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

2 Tablespoons Butter
1 Onion (chopped)
4 Garlic Cloves (minced (or 3/4 teaspoon Garlic Powder))
1 - 9- ounce pkg. Frozen Chopped Spinach (may use 1/2 of pkg. if you so desire)
1 teaspoon Salt
1 teaspoon Pepper
3 Tablespoons Flour (may delete if you want gluten-free or keto-friendly soup)
4 cups Chicken Broth
1 - 14 ounce can Artichoke Hearts (drained and roughly chopped)
1- 1 1/2 cups Heavy Cream (depending on how creamy you want the soup)
1 - 8- ounce pkg. Cream Cheese
1 cup Parmesan Cheese (plus additional 1/2 cup for garnish)

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 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-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.

SPINACH-ARTICHOKE SCONES



Spinach-Artichoke Scones image

Theses scones are a tasty, savory treat.

Provided by Pokygirl

Categories     Scones

Time 45m

Yield 10

Number Of Ingredients 11

2 large eggs, divided
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon baking soda
½ cup cold butter, cubed
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
¾ cup shredded Cheddar cheese
½ cup chopped artichoke hearts, drained
1 cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk one egg and set aside for egg wash.
  • Whisk flour, baking powder, salt, garlic powder, and baking soda together in a large bowl. Cut in butter with a pastry blender or 2 forks until crumbly. Add spinach, Cheddar cheese, and artichoke hearts and stir briefly to combine.
  • Whisk the remaining egg into the milk; add to the flour mixture and mix until well combined. Turn dough out onto a lightly floured surface and roll to a thickness of 1/2 inch. Cut out 10 scones.
  • Place scones on the prepared baking sheet. Brush with egg wash.
  • Bake in the prepared oven until nicely browned, 15 to 20 minutes.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 32.3 g, Cholesterol 72.5 mg, Fat 14 g, Fiber 2.1 g, Protein 9.4 g, SaturatedFat 8.3 g, Sodium 640.5 mg, Sugar 1.6 g

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

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