Spinach Artichoke Soup
For the ultimate cozy comfort food, this creamy spinach artichoke soup turns your fave dip into a hearty soup!
Ingredients
- Olive oil
- 1 large onion, diced
- 2 green bell peppers, diced
- 3 cloves of garlic, minced
- 14 oz. artichoke hearts
- 2 Tbsp. butter
- 2 Tbsp. gluten free flour (I used oat flour)
- 4 c. low-sodium chicken broth
- 9 oz. frozen spinach, thawed
- 8 oz. cream cheese
- 2 c. milk (can use dairy free)
- 1 c. white cheddar cheese, shredded
Instructions
- In a large pot, heat 2 Tbsp. of olive oil over medium heat. Then, sauté the onion and bell peppers for 5-6 minutes. Add the garlic and artichoke hearts. Sauté for 3-4 more minutes.
- Add the butter to the pot and allow to melt. Then, sprinkle in the flour and stir. Allow to cook for 1-2 minutes.
- Next, pour in the chicken broth and stir well. Bring mixture to a boil. Then, cover and reduce the heat. Allow to simmer for about 20 minutes.
- Thaw the Spinach: Place the spinach in a microwave-safe bowl and microwave until thawed. (Follow directions on the package.) Then, place paper towels over a kitchen towel. Spoon the spinach onto the paper towels. Then, wrap and squeeze over the sink, until all excess liquid has been removed.You can also thaw spinach in a colander with warm water. Remove excess water by pressing down on the spinach, while in the colander.
- Remove the lid and stir in the cream cheese. After a few minutes, stir in the milk, spinach, and shredded cheese. Stir and continue cooking over low heat until cream cheese is melted.
- Ladle into bowls and top with more shredded cheese and crackers.