Creamy Spinach and Artichoke Soup

This creamy spinach and artichoke soup is the perfect comfort food for a cold winter's day. It's rich, flavorful, and easy to make. The best part about this soup is that it can be tailored to your own taste preferences. If you like a creamier soup, add more heavy cream. If you like a spicier soup, add some red pepper flakes. No matter how you make it, this soup is sure to please.

The origins of spinach and artichoke dip are murky, but it is thought to have been invented in the 1950s at a restaurant in California. The dip quickly became popular, and soon restaurants all over the country were serving their own versions. In the 1980s, spinach and artichoke dip became a staple of American party food, and it remains popular today.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 10 ounces frozen spinach, thawed and squeezed dry
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic and cook for 1 minute more.
4. Stir in the chicken broth, heavy cream, spinach, and artichoke hearts.
5. Bring to a simmer and cook for 15 minutes, or until the soup has thickened.
6. Stir in the Parmesan cheese, if desired.
7. Season with salt and pepper to taste.
8. Serve immediately.

Why It Works

• The combination of spinach and artichokes is a classic for a reason. The spinach provides a bright, earthy flavor, while the artichokes add a touch of sweetness and a bit of texture.
• The heavy cream makes the soup rich and velvety smooth.
• The chicken broth adds depth of flavor and helps to balance out the creaminess of the soup.
• The Parmesan cheese adds a touch of umami and helps to thicken the soup.