Are you ready to experience a soup that will blow you away? Introducing Spinach and Artichoke Dip Soup, a rich and creamy creation that will leave you craving for more. Even if you’re not the biggest fan of vegetables, we guarantee that this soup will win you over with its incredible flavors and textures.

Inspired by the classic spinach and artichoke dip, this soup combines the creaminess of cheese, the brightness of lemon and spinach, and the tangy bite of artichokes and garlic. It’s like dipping a piece of crusty bread into a bowl of pure deliciousness!

So, how did we transform the dip into a soup without compromising its rich and creamy nature? It’s all about the ingredients. We start with the essentials: spinach, artichokes, onion, garlic, lemon juice, and a hint of cayenne for a little kick. Then, we add four cups of chicken or vegetable broth, one and a half cups of heavy cream, a block of cream cheese, and a cup of Parmesan cheese. The result? A soup that’s bursting with flavor and perfect for those cozy fall and winter evenings.

This Spinach and Artichoke Dip Soup is not just another soup recipe. It has earned a special place in our recipe repertoire, and we’re confident it will become a favorite in your household too. The abundance of vegetables, combined with the indulgent cheese and cream, creates a truly incredible taste that you don’t want to miss.

Recipe

Serves: 6-8
Preparation time: 30 minutes

Ingredients:

• 1 (9 oz.) package frozen spinach
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon cayenne (optional)
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 1 1/2 cups heavy cream
• 1 (8 oz.) package cream cheese, room temperature, cubed
• 1 cup Parmesan cheese, grated, plus extra for garnish
• Kosher salt and freshly ground pepper, to taste

Preparation:

1. Heat the butter in a large Dutch oven or stock pot over medium-high heat. Sauté the onion until softened, about 6-8 minutes. Season with salt and pepper.
2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Then, add the frozen spinach and cook for 5-6 minutes until wilted.
3. Season generously with salt, pepper, and cayenne. Sprinkle in the all-purpose flour, stirring until everything is evenly coated.
4. Pour in the lemon juice and chicken broth. Add the chopped artichokes and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
5. Stir in the heavy cream and cream cheese cubes. Keep stirring until the cream cheese is melted and the soup is smooth. Stir in the grated Parmesan cheese.
6. Once everything is melted and incorporated, transfer the soup to serving bowls and serve hot. Top with extra Parmesan cheese for an added boost of flavor.

This recipe has been adapted from Modern Honey, ensuring that you get nothing but the best. So, grab your favorite bread and get ready to experience the ultimate creamy comfort in every spoonful. Spinach and Artichoke Dip Soup is here to warm your soul and tantalize your taste buds. Enjoy!