Description
Rich, comforting Creamy Artichoke and Spinach Soup with Sun-Dried Tomatoes brings Mediterranean warmth to your kitchen. Silky textures and bold flavors blend seamlessly, inviting you to savor each spoonful of this elegant, nourishing dish.
Ingredients
Scale
Main Ingredients:
- 14 ounces (396 grams) canned artichoke hearts
- 1 cup (30 grams) fresh spinach
- 32 ounces (946 milliliters) chicken stock or broth
- 1 cup (100 grams) shredded or grated Asiago or Parmesan cheese
Vegetables and Aromatics:
- 1 medium yellow onion
- 3 stalks celery
- 4 cloves garlic
- 1/2 cup (75 grams) marinated sun-dried tomatoes
Seasonings and Finishing Ingredients:
- 2 tablespoons (30 milliliters) extra virgin olive oil
- 1 tablespoon (15 milliliters) lemon juice
- 1/2 cup (120 milliliters) heavy cream
- 1 pinch red pepper flakes
- Salt (to taste)
- Freshly cracked black pepper (to taste)
Instructions
- Warm olive oil in a large pot over medium heat, then add celery, onion, garlic, and red pepper flakes. Sauté for 5 minutes until vegetables soften and become fragrant, stirring frequently.
- Incorporate chopped artichoke hearts and sun-dried tomatoes into the vegetable mixture. Pour chicken stock and lemon juice, then simmer for 5 minutes to meld flavors, allowing ingredients to release their aromatic essence.
- Gently fold spinach into the simmering liquid until completely wilted and integrated. Stream in heavy cream, returning the pot to a gentle simmer, which will create a luxurious and velvety texture.
- Carefully remove soup from heat and sprinkle shredded Asiago or Parmesan cheese, stirring until completely melted and smooth. Season with salt and freshly cracked black pepper to enhance the overall taste profile.
- Ladle the creamy soup into serving bowls, garnishing with additional cheese and a final crack of black pepper for an elegant presentation. Serve immediately while hot and at peak flavor.
Notes
- Creamy soup lovers can customize spice levels by adjusting red pepper flakes for a personalized heat experience.
- Choose fresh artichoke hearts for maximum flavor, but jarred or canned varieties work perfectly as convenient alternatives.
- Dairy-free adaptation possible by replacing heavy cream with coconut milk and using nutritional yeast instead of cheese for similar creamy texture.
- Enhance nutritional profile by adding protein like shredded rotisserie chicken or white beans directly into the soup for a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 213 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 35 mg