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Creamy Artichoke and Spinach Soup with Sun-Dried Tomatoes

A rich and creamy soup that combines artichokes, spinach, and sun-dried tomatoes for a comforting bowl of flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Comfort Food, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small onion, diced Essential for flavor base.
  • 3 cloves garlic, minced For aromatic goodness.
  • 2 cups fresh spinach Greens for nutrition.
Star Ingredients
  • 1 can artichoke hearts, drained and chopped (14 oz) The star of the show.
  • 1 cup sun-dried tomatoes, chopped Adds umami flavor.
Liquids
  • 4 cups vegetable broth Alternatively, chicken broth can be used.
  • 1 cup heavy cream For creaminess.
Seasoning
  • to taste salt Essential for flavor.
  • to taste pepper Essential for flavor.
  • a drizzle olive oil For sautéing.

Method
 

Cooking the Base
  1. In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  2. Add minced garlic and stir for another minute until fragrant.
Add Spinach
  1. Toss in the fresh spinach and stir until wilted.
Combine Main Ingredients
  1. Fold in the chopped artichoke hearts and sun-dried tomatoes, letting them cook together for a couple of minutes.
Simmer
  1. Pour in the vegetable broth and bring to a simmer, cooking for 10-15 minutes.
  2. Lower the heat and stir in the heavy cream.
Season and Serve
  1. Sprinkle with salt and pepper to taste. Serve warm.

Notes

For added flavor, consider using fresh herbs like basil or dill. Store leftovers in the fridge for up to 3 days. The soup can be frozen for up to 3 months.