A comforting creamy fall soup filled with spinach, artichoke, celery, mushrooms, onions, and carrots. This creamy spinach artichoke soup will be perfect for chilly autumn days.
Ingredients
1 ½ tablespoons olive oil
1 large onion, chopped
1 large carrot, diced
1 ½ cups mushrooms, sliced
2 stalks celery, chopped
3 cups vegetable broth
1 ½ tablespoons dried thyme
1 - 13.5 ounce can artichoke hearts, drained and chopped (about 2 cups)
3 cups fresh spinach
½ - 1 teaspoon salt, to taste
4 tablespoons cornstarch (or tapioca starch or flour)
1 ½ cup 2% milk
¼ cup heavy cream (optional)
Directions:
In a medium pot, add olive oil and heat for about a minute.
Add onions, and cook for about 5 minutes until they’re tender.
Next, add mushrooms, carrots and celery. Cook until these are soft and tender, about 7-8 minutes.
Stir in the broth and dried thyme.
Add the artichoke hearts and spinach. Allow the soup to simmer for about 5 minutes. Season the soup with salt to taste.
In a small bowl, mix together cornstarch and a little bit of milk until the cornstarch has dissolved.
Slowly stir in the cornstarch mixture. This will help thicken the soup a little bit. Stir in the rest of the milk and heavy cream. The heavy cream makes the soup creamier, but it is completely optional.
Serve the soup warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/09/22/creamy-spinach-artichoke-soup/