Description
Culinary magic happens with this creamy spinach artichoke soup from Mediterranean kitchens. Rich flavors blend seamlessly, promising comfort in each spoonful that will delight and nourish you.
Ingredients
Scale
- 4 cups/1 liter fresh spinach, chopped
- 1 (14 oz/396 g) can artichoke hearts, drained and chopped
- 1 cup/240 ml shredded mozzarella cheese
- ½ cup/120 ml grated parmesan cheese
- 4 cups/1 liter low-sodium chicken broth (or vegetable broth)
- 1 cup/240 ml heavy cream (or half-and-half for a lighter version)
- ½ lemon, juice
- 2 tbsps/30 ml unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsps/30 ml all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp crushed red pepper flakes (optional, for heat)
Instructions
- Foundation Preparation: Melt butter in a large pot over medium heat, sautéing onions until translucent and softened, creating an aromatic base for the soup.
- Aromatics Enhancement: Add minced garlic and quickly bloom its intense flavor into the butter, releasing its characteristic fragrance throughout the pot.
- Thickening Process: Sprinkle flour into the mixture, whisking meticulously to form a smooth roux that will provide the soup’s luxurious, velvety texture.
- Liquid Integration: Slowly pour chicken broth while continuously whisking to eliminate potential lumps, establishing a seamless liquid foundation.
- Vegetable Incorporation: Introduce artichoke hearts and spinach leaves, allowing them to gently wilt and infuse the broth with their vibrant, earthy essence.
- Creamy Transformation: Reduce heat and fold in heavy cream, Parmesan, mozzarella, salt, black pepper, and red pepper flakes, stirring until cheeses melt completely and create a harmonious, rich consistency.
- Flavor Refinement: Simmer the soup, enabling ingredients to meld together while developing a deep, complex flavor profile.
- Final Touch: Splash lemon juice to brighten the soup’s richness, then adjust seasoning to achieve a perfectly balanced taste.
- Serving Presentation: Ladle into bowls and accompany with crusty bread or garlic toast for a complete, comforting culinary experience.
Notes
- Optimize Butter Sautéing: Use unsalted butter for precise salt control and prevent overseasoning, ensuring a clean, balanced flavor foundation that allows artichoke and spinach to shine.
- Prevent Roux Lumps: Whisk flour continuously and add broth gradually, creating smooth consistency without clumpy texture, which maintains soup’s elegant, creamy profile.
- Cheese Melting Technique: Remove pot from direct heat when adding cheeses, allowing gentle melting without potential separation or graininess, preserving silky, luxurious texture.
- Dietary Adaptation Options: Substitute heavy cream with coconut milk for dairy-free version, use vegetable broth instead of chicken broth for vegetarian preference, and replace flour with cornstarch for gluten-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer.
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 390
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 85 mg