A rich and velvety soup blending spinach, artichokes, cream cheese, and parmesan into a smooth, comforting meal.

2 tablespoons butter

1 medium onion, chopped

4 garlic cloves, minced (or 3/4 teaspoon garlic powder)

1 (9-ounce) package frozen chopped spinach

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons all-purpose flour (optional)

4 cups vegetable broth

1 (14-ounce) can artichoke hearts, drained and roughly chopped

1 to 1 1/2 cups heavy cream

1 (8-ounce) package cream cheese

1 cup grated parmesan cheese, plus 1/2 cup for garnish

Cook Mode Prevent your screen from going dark

1. Melt butter and cook onion until softened.

2. Add garlic and cook briefly.

3. Stir in spinach and heat through.

4. Season and add flour if using.

5. Pour in broth and add artichokes; simmer.

6. Reduce heat and stir in heavy cream.

7. Add cream cheese and melt until smooth.

8. Mix in parmesan, adjust seasoning, and serve.

For a gluten-free version, omit the flour. Add more broth to thin the soup if needed. Fresh spinach may be substituted.