Artichoke Spinach Soup

"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)."
 
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photo by Kim127 photo by Kim127
photo by Kim127
photo by Zurie photo by Zurie
photo by Zurie photo by Zurie
Ready In:
35mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. I made this recipe but tried to keep the Cholestrol Low by omitting the milk and cheese and cutting the cream cheese to one tablespoon. It was wonderful !!!!
     
  2. What a unique idea! I love spinach and artichoke dip - so it's no wonder that I love this soup too!! I used low-fat ingredients and didn't have any trouble. The texture was really great, rich and thick. I pureed all of the artichokes since I didn't think my DS would appreciate chunks. DH kept says 'this is so good.' I loved the taste and the fact that with the reduced fat ingredients it was really a light and filling soup! Well done!!
     
  3. While I thought the flavor or this was pretty good, there was something that just did not work for DH and me. Maybe a bit more seasoning. The bacon bits did add a great kick of flavor and I think some seasoned croutons would be great served with this. Good luck Chef!
     
  4. Reviewed for RSC #13. I confess I had my doubts about this recipe! But when we tasted the final product, I wondered who the chef was (at this point we don't have the names yet!). Because, from an unpromising list of ingredients a very tasty soup emerged! This chef puts flavours together well! I didn't change anything except to add some black pepper. A little seasoning salt would add to the flavour. I shortened her method by combining steps 4,5 and 6, and simply adding in all the ingredients. I did not actually simmer the soup, just heated it up, stirring, to melt the cheese, and then I pureed it in a processor. I saved a few artichokes to chop up for garnish, and grilled some streaky bacon to add as extra garnish (see photo's). I did not puree the soup until completely smooth, so it retained a lovely texture and the various flavours still came through. The soup was beautifully foamy after processing. A last note: this soup is very rich, and I think this recipe, as a dinner starter or appetizer, will easily serve 8 people, served in small cups. However, as a meal, only bread need to be added. Thank you chef, it was great!
     
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