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Creamy Spinach Artichoke Soup with Cream Cheese

Creamy spinach artichoke soup simmers in a Dutch oven with tender artichoke hearts and spinach, then gets finished with cream cheese, heavy cream, Parmesan, and lemon juice. The result is rich and smooth with a bright, savory finish.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp butter
  • 1 yellow onion medium, finely chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 can (14 oz) artichoke hearts drained and chopped
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed dry
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp lemon juice

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds, stirring.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the artichoke hearts.
  7. Bring to a gentle simmer over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
  8. Stir in the spinach, salt, and pepper and cook for 2 minutes, until the spinach is heated through.
  9. Reduce the heat to low and whisk in the cream cheese until fully melted and smooth, about 3–5 minutes.
  10. Stir in the heavy cream and Parmesan and heat over low for 2–3 minutes, until steaming; do not boil.
  11. Stir in the lemon juice and serve.

Notes

For the smoothest texture, soften the cream cheese before adding it. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy can become grainy. For a vegetarian version, use vegetable broth instead of chicken broth.