CREAMY SPINACH ARTICHOKE SOUP
Rich and creamy spinach artichoke soup made with chicken broth, heavy cream, spinach, artichokes, spices, and cream cheese. Perfect for a cold winter's day!
Provided by Melissa Stadler, Modern Honey
Categories Soup
Time 40m
Number Of Ingredients 12
Steps:
- In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.
- Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.
- Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
- Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling.
- Stir in parmesan cheese.
- Season according to taste. Sprinkle with parmesan cheese shavings.
ARTICHOKE SOUP
Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! See notes for vegan.
Provided by Sylvia Fountaine
Categories soup
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Sauté the onion in olive oil, over medium-high heat in a pot, stirring for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, optional cashews, salt and sage (or thyme).
- Bring to a boil, cover, lower heat and simmer until potatoes are very tender about 15 minutes.
- Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!
- Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
- Taste, and adjust salt and lemon to taste.
- Season with pepper.
- Serve in bowls with a sprig of thyme a swirl of sour cream or vegan sour cream (see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, or add croutons, toasted pinenuts, vegan cheesy sprinkle.
Nutrition Facts : ServingSize 1½ cup serving- with ¼ cup sour cream added to the batch, Calories 179 calories, Sugar 3.8 g, Sodium 586.7 mg, Fat 8.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 23.3 g, Fiber 7.6 g, Protein 5.3 g, Cholesterol 5 mg
CREAMY ARTICHOKE SOUP WITH PARMESAN SKINS
Artichoke makes this soup ultra silky and the crispy skins add a hit of crunch and flavour - perfect as a starter for dinner with friends
Provided by Jane Hornby
Categories Soup, Starter
Time 1h
Number Of Ingredients 10
Steps:
- Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.
- Melt the butter in a large saucepan, and add the onion, potato, and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.
- Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.
- Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over, and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary and roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.
Nutrition Facts : Calories 371 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
CREAM OF CHICKEN AND ARTICHOKE SOUP
After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.
Provided by CJ'sMom
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h8m
Yield 8
Number Of Ingredients 17
Steps:
- Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
- Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
- Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
- Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 285 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g
CREAM OF ARTICHOKE SOUP
My dd's most favorite food in all the world is artichokes. Because of this we took an old recipe for another cream of veggie soup and revamped it for artichokes.
Provided by Chef Buggsy Mate
Categories Vegetable
Time 1h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven, combine olive oil and butter over medium heat.
- stir until butter melts.
- saute onion and celery in oil mix until onion is translucent.
- stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
- cover and cook about 30 minutes or until vegetables are tender.
- remove from heat.
- puree vegetables in batches in a food processor or blender.
- return to dutch oven.
- stir in half and half and cheese.
- serve warm.
Nutrition Facts : Calories 207.7, Fat 12.6, SaturatedFat 5.8, Cholesterol 24.3, Sodium 724, Carbohydrate 17.2, Fiber 9.3, Sugar 2.9, Protein 9.1
30 BEST CREAMY SOUPS
These creamy soup recipes are so comforting and delicious. From tomato to broccoli cheddar to vegetable, there's a soup for everyone on this list!
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a creamy soup in 30 minutes or less!
Nutrition Facts :
CREAMY ARTICHOKE SOUP
This creamy artichoke soup is full of artichoke hearts, cream and creme fraiche. It's rich and hearty but also light in flavor - perfect for late winter.
Provided by How Sweet Eats
Categories Soup
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat a large pot over medium-low heat and add the olive oil and butter. Add the onions and garlic. Cook, stirring often, until the onions are translucent, about 6 to 8 minutes. Stir in the artichoke hearts and cook for another 5 minutes.
- Add the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer the soup until the artichokes are very tender, about 15 to 20 minutes. They will begin to fall apart and almost melt into the soup.
- Very carefully transfer the soup to a blender (place a towel on top!) and blend until smooth. Pour the soup back into the pot.
- Stir the cream and crème fraiche into the soup. Bring the mixture to a simmer and let it cook for about 30 minutes - it will reduce a bit. Taste the soup and season it with more salt and pepper if needed. If it tastes too briney, you can stir in a bit more cream or crème fraiche (I'd go with ¼ cup).
- Serve the soup with a toast baguette slice on top. Add a grilled artichoke heart. Place a lemon wedge on the side for spritzing!
CREAMY ASIAGO AND ARTICHOKE SOUP
Make and share this Creamy Asiago and Artichoke Soup recipe from Food.com.
Provided by Stephanie Z.
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil and butter in a Dutch oven or pot over medium heat.
- Add the shallots and garlic; saute for about 5 minutes. Add the flour and stir to coat.
- Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. Salt to taste.
- Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes.
- Purée the soup (An immersion blender works well here!).
- If desired, you can freeze the soup at this point.
- When ready to serve, heat the soup and whisk in the cream and asiago cheese.
- Simmer until cheese is melted and soup just begins to bubble.
CREAMY ARTICHOKE SOUP
Provided by Sandra Lee
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large stockpot, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches. Whisk in 3/4 cup yogurt and season with salt and pepper.
- In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.
CREAMY SPINACH & ARTICHOKE SOUP
This spinach and artichoke soup gets its creamy, cheesy goodness from the PHILADELPHIA Neufchatel Cheese and KRAFT Grated Parmesan Cheese. Slurping encouraged.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, about 1 cup each
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan on medium heat. Add celery, onions and garlic; cook 8 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook 3 min., stirring constantly.
- Add 2-1/2 cups milk, then broth, stirring after addition with whisk until mixture is well blended. Cook 10 min. or until thickened, stirring constantly. Add artichokes and spinach; mix well. Bring to boil, stirring frequently.
- Whisk Neufchatel and remaining milk in small bowl until blended. Add to soup along with the Parmesan; cook and stir on medium-low heat 2 to 3 min. or until heated through.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CREAMY ARTICHOKE SOUP
An easy-to-make soup topped with a dollop of mascarpone cheese and chopped chives.
Provided by Giada De Laurentiis
Categories appetizer,cheese,dinner,soup,vegetables
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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CREAMY ARTICHOKE SOUP - 2 SISTERS RECIPES BY ANNA …
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4.8/5 (4)Estimated Reading Time 4 minsServings 4Total Time 30 mins
- In a medium sauce pan, sauté onion and garlic in olive oil on low heat. Simmer for about 3 to 4 minutes, until the onions are softened and translucent. Add in the artichokes and salt. Cover and simmer on low heat for 2 minutes. Stir occasionally, this will allow the artichokes to infuses with the onions and garlic.
- Pour in vegetable broth, water, and add in the chopped potato, and cayenne pepper. Bring to a boil. Cover again, and lower heat to simmer the soup for 20 minutes. Set aside to cool for a while before you blend or puree.
- Once the soup cools down. Pour into a blender, or you can use an immersion hand blender and puree into a smooth and creamy texture. If using a blender, pour soup back into the pot. Before serving, stir in one tablespoon of grated Pecorino cheese. Taste and season with salt to taste.
- Ladle soup into bowls and garnish with a sprinkle of fresh thyme on top. Serve with extra grated pecorino cheese at the table.
CREAMY ARTICHOKE SOUP RECIPE | MYRECIPES
From myrecipes.com
- Bring a large pot of water to a boil and add salt. Drain hearts and add to boiling water; cook until tender. Drain.
- In a pan over medium-high heat, melt butter. Add onion and stir until golden. Stir in flour; cook, stirring often, 3 to 5 minutes. Add chicken broth and the artichoke hearts; stir until mixture boils and thickens, 15 to 20 minutes.
CREAMY ARTICHOKE SOUP RECIPE | EAT SMARTER USA
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4/5 (1)Total Time 1 hr 15 minsServings 4
CREAMY ARTICHOKE SOUP WITH PARMESAN AND SOUR CREAM
From adorefoods.com
5/5 (2)Category LunchCuisine ItalianTotal Time 30 mins
- In a large saucepan over medium heat, melt the butter. Add chopped shalt and minced garlic and sauté for a couple of minutes. Add sliced leeks, salt and pepper and stir. Add potatoes and cook for 5 minutes, stirring often. Add artichoke hearts to the saucepan and stock, decrease the heat to medium-low and cook covered for approximately 15-20 minutes, stirring occasionally.
- Turn off the heat and puree the mixture with a blender until smooth. Taste and adjust seasoning if desired.
- Saddle warm soup into bowls, add a teaspoon of sour cream, sprinkle some grated parmesan and fresh thyme on top and serve!
CREAMY ARTICHOKE SOUP* - SIMPLY SOUPERLICIOUS
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Estimated Reading Time 2 mins
- Bring chicken stock to a boil. Add bacon, balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
EASY CREAMY JERUSALEM ARTICHOKE SOUP - VEGGIE DESSERTS
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4.7/5 (7)Total Time 45 minsCategory SoupCalories 123 per serving
- Heat the butter in a large pan over a medium heat. Add the onions, jerusalem artichokes and cook, stirring often, until it all begins to brown and caramelise - about 15 minutes.
- Remove a few tablespoons of the browned jerusalem artichokes and onion to reserve as a garnish, if desired.
- Stir in the garlic and cook for a further minute, then add the vegetable stock and milk. Bring to the boil, then reduce the heat and simmer for 10 minutes.
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CREAMY ARTICHOKE SOUP WITH CRISPED PROSCIUTTO RECIPE ...
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Servings 12Calories 119 per servingTotal Time 1 hr
- Heat olive oil in a large stockpot over medium heat. Add leek and garlic; cook 30 seconds, stirring frequently. Add potato; cook 4 minutes, stirring frequently. Add artichokes and stock; bring to a simmer. Cover and simmer 25 minutes or until vegetables are tender, stirring occasionally.
- Reduce heat to medium-low. Stir in half-and-half, salt, and 1/4 teaspoon pepper. Remove from heat; let stand 5 minutes. Transfer soup to a blender. Remove center piece from blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth.
- Return soup to pan over medium-low heat. Stir in butter and vinegar. Cook until warm, stirring frequently. Ladle soup into 12 serving bowls. Sprinkle evenly with remaining 1/4 teaspoon black pepper and thyme. Garnish with crisped prosciutto.
CREAMY ARTICHOKE AND SUNCHOKE SOUP - FOOD AND WINE
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4/5 Total Time 1 hr 10 minsServings 4-6
- Squeeze the lemon juice into a bowl of cold water and add the lemon halves. Using a sharp knife, halve the artichokes crosswise. Discard the tops. Working with 1 artichoke at a time, pull off all the outer green leaves until you reach the tender yellow leaves. Trim off the dark green skin. Scrape out the hairy choke with a teaspoon, then quarter the heart and drop it into the lemon water.
- In a large enameled cast-iron casserole, heat the olive oil. Add the pancetta, onion, carrot, celery and garlic and cook over high heat, stirring occasionally, until softened, 5 to 6 minutes. Drain the artichokes and sunchokes and add them to the casserole along with the marjoram and thyme and cook, stirring, for 3 minutes. Add the white wine and boil until almost evaporated.
- Add 4 cups of chicken stock to the casserole and simmer until the vegetables are tender, about 30 minutes. Discard the herb sprigs. Add the heavy cream and bring to a simmer.
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