Creamy One-Pot Spinach and Artichoke Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups vegetable broth
• 8 ounces cream cheese, softened and cubed
• 1 cup heavy cream
• 14 ounces canned artichoke hearts, drained and chopped
• 5 ounces fresh baby spinach, chopped
• 1 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. 1

   Melt the butter in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Soften onion
2. 2

   Add the garlic and cook, stirring, until fragrant, about 30 seconds.

   0:30 · Cook garlic
3. 3

   Sprinkle in the flour and stir constantly to form a paste, cooking for 1 minute to remove the raw flour taste.

   1:00 · Cook flour paste
4. 4

   Slowly whisk in the vegetable broth, scraping the bottom of the pot to prevent lumps, until smooth.

5. 5

   Bring the mixture to a gentle simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.

   5:00 · Simmer to thicken
6. 6

   Reduce heat to low and whisk in the cream cheese until fully melted and smooth.

   2:00 · Melt cream cheese
7. 7

   Stir in the heavy cream, chopped artichoke hearts, red pepper flakes, salt, and black pepper.

8. 8

   Simmer gently over low heat for 10 minutes to let the flavors meld, stirring occasionally.

   10:00 · Simmer soup
9. 9

   Add the chopped spinach and Parmesan cheese, stirring until the spinach wilts and the cheese melts, about 3 minutes.

   3:00 · Wilt spinach
10. 10

    Taste and adjust seasoning with additional salt and pepper as needed, then ladle into bowls and serve hot.