Keto Spinach Artichoke Soup
Keto Spinach Artichoke Soup is a rich and creamy low-carb dish that combines spinach, artichokes, and cheese into a comforting, flavorful soup. Perfect for those on a ketogenic diet or anyone craving a hearty, nutritious meal, this soup comes together quickly and is perfect for cozy dinners or meal prepping. With its velvety texture and delicious flavors, it’s sure to be a new favorite!
Equipment
- Large Soup Pot or Dutch Oven – 1 (for cooking the soup)
- Immersion Blender – 1 (for blending the soup to desired texture)
- Stirring Spoon – 1 (for stirring the soup)
- Ladle - 1 (For serving the soup)
Ingredients
- 4 cups Fresh Spinach chopped
- 1 can or 1.5 cups Artichoke Hearts, drained and chopped
- 1 cup Heavy Cream
- 4 oz Cream Cheese softened
- ½ cup Parmesan Cheese freshly grated
- 3 cloves Garlic minced
- 3 cups Chicken or Vegetable Broth low-sodium recommended
- 1 tbsp Olive Oil or Butter
- Salt and Pepper to taste
Instructions
- Prepare the Vegetables: Chop the spinach and artichoke hearts. Mince the garlic. Set everything aside.
- Sauté Garlic and Spinach: In a large soup pot, heat the olive oil or butter over medium heat. Add the minced garlic and sauté for 1-2 minutes. Add the chopped spinach and cook for 3-4 minutes until wilted.
- Add Broth and Cream: Pour in the chicken or vegetable broth and heavy cream. Stir to combine and bring to a simmer.
- Blend the Soup: Use an immersion blender to blend the soup until it reaches your desired consistency. Alternatively, blend in batches using a regular blender.
- Stir in Cheese and Seasoning: Add the softened cream cheese and Parmesan cheese to the soup. Stir until fully melted and combined. Season with salt and pepper to taste.
- Simmer: Let the soup simmer for 3-5 minutes to allow the flavors to meld.
- Serve and Garnish: Ladle the soup into bowls. Optionally, garnish with extra Parmesan cheese or a drizzle of olive oil. Serve immediately.
Notes
- Consistency: Adjust the soup’s thickness by adding more broth if needed. If you prefer a thicker soup, let it simmer a little longer to reduce.
- Freezing: This soup can be stored in the freezer for up to 3 months. Let it cool completely before freezing, and reheat on the stove when ready to serve.
- Make It Dairy-Free: Replace the cream cheese and heavy cream with coconut cream or a non-dairy alternative for a dairy-free version.
- Adding Protein: You can add grilled chicken, bacon, or crumbled sausage for an extra protein boost. For a vegetarian option, try tofu or tempeh.