Ingredients for Artichoke Spinach Soup
- 10 oz chopped spinach
- 14 oz quartered artichoke hearts
- 4 cups vegetable stock
- 1 medium yellow onion, chopped
- 2 tablespoons butter
- 1 cup half and half
- 10.75 oz condensed cream of mushroom soup
- Feta cheese, crumbled, for garnish
- Salt and pepper, to taste
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How to Make Artichoke Spinach Soup
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 chopped medium yellow onion and sauté until softened, about 5 minutes.
- In a large pot, combine 4 cups of vegetable stock, 10 oz of chopped spinach, and 14 oz of quartered artichoke hearts. Bring to a boil.
- Add the sautéed onions to the pot. Reduce heat to a simmer.
- Gradually whisk in 10.75 oz of condensed cream of mushroom soup until smooth.
- Slowly whisk in 1 cup of half and half. Simmer for 5-7 minutes, stirring occasionally, until heated through.
- If the soup is too thick, add a little more half and half until you reach your desired consistency.
- Season with salt and pepper to taste.
- Remove from heat. Ladle into bowls and garnish with crumbled feta cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
12g
Fat
35g
Carbs
7g
