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Spinach Artichoke Dip Soup

Spinach Artichoke Dip Soup

This spinach artichoke dip soup transforms creamy and cheesy spinach artichoke dip into a rich, veggie-packed, bright and brothy soup.

Calories
205
Carbohydrates
11g
Protein
26g
Potassium
755mg
Fiber
2g
Sugar
3g

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup half-and-half cream
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 4 cups reduced-sodium vegetable broth
  • 1 jar (12 ounces) marinated quartered artichoke hearts, drained, coarsely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest

Direction

  1. In a large bowl, whisk together softened cream cheese and half-and-half until smooth; set aside.
  2. Heat olive oil in a large soup pot over medium-high heat. Add onion; cook until golden and tender, 4-6 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir in spinach; cook until warmed through, 2-3 minutes. Stir in vegetable broth, artichokes, crushed red pepper flakes, salt and pepper. Bring to a boil; reduce heat to low. Simmer 10-15 minutes; remove from the heat.
  3. Working in batches, whisk the cream cheese mixture into the soup. Stir in Parmesan, lemon juice and lemon zest.

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