Name: Spinach Artichoke Dip Soup
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 1 (8-ounce) package. cream cheese, at room temperature -; 1 cup heavy cream -; 2 tablespoons unsalted butter -; 1 1/4 cups chopped yellow onion (from 1 medium onion) -; 2 teaspoons minced garlic (from 4 medium cloves) -; 1 teaspoon kosher salt -; 1 (10-ounce) bag frozen spinach, thawed in a colander (let moisture drip out as it thaws but no need to squeeze out excess) -; 4 cups chicken broth -; 2 (12-ounce) jars marinated quartered artichoke hearts, drained and coarsely chopped (about 2 1/2 cups) -; 3/4 cup grated Parmesan cheese, plus more for serving -; Freshly ground black pepper, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Artichoke Dip Soup

1. 1 (8-ounce) package. cream cheese, at room temperature -

2. 1 cup heavy cream -

3. 2 tablespoons unsalted butter -

4. 1 1/4 cups chopped yellow onion (from 1 medium onion) -

5. 2 teaspoons minced garlic (from 4 medium cloves) -

6. 1 teaspoon kosher salt -

7. 1 (10-ounce) bag frozen spinach, thawed in a colander (let moisture drip out as it thaws but no need to squeeze out excess) -

8. 4 cups chicken broth -

9. 2 (12-ounce) jars marinated quartered artichoke hearts, drained and coarsely chopped (about 2 1/2 cups) -

10. 3/4 cup grated Parmesan cheese, plus more for serving -

11. Freshly ground black pepper, for serving -

How to cook deliciously - Spinach Artichoke Dip Soup

1. Stage

Blend the cream and cream cheese: With a sturdy spoon or rubber spatula, blend the cream cheese and heavy cream together in a medium bowl until combined and smooth; set aside.

2. Stage

Cook the aromatics: Melt the butter in a large pot over medium heat. Add the onion and cook, stirring often, until softened, about 4 minutes. Add the garlic and salt, and cook, stirring often, until the garlic is fragrant and starts to brown, about 1 minute.

3. Stage

Add the spinach, artichokes, and broth: Add the spinach and cook, stirring often to break up any clumps, until separated and warmed through, about 3 minutes. Add the chicken broth and artichoke hearts and stir to combine. Bring to a boil over medium heat and cook until the artichokes and spinach are completely warmed through and the broth is slightly reduced, about 2 to 3 minutes. Remove from heat.

4. Stage

Add the cream cheese mixture and Parmesan cheese: Working in three batches and making sure the pot is no longer on the heat, stir in the cream cheese mixture until blended. Add the Parmesan cheese and stir to combine.

5. Stage

Serve: Ladle into bowls and serve warm with additional Parmesan cheese and a few grinds of fresh black pepper. Refrigerate leftovers in an airtight container for up to one week. Love the recipe? Leave us stars and a comment below!