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.
Ingredients
- 8 ounces cream cheese softened
- 1 cup half-and-half cream
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 4 cups reduced-sodium vegetable broth
- 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
Instructions
- In a large bowl, whisk together softened cream cheese and half-and-half until smooth; set aside.
- 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.
- Working in batches, whisk the cream cheese mixture into the soup. Stir in Parmesan, lemon juice and lemon zest.