There’s a reason there are five different recipes on this blog with the spinach & artichoke combo. It’s Kelly. She is a big fan of the spinach & artichoke combination. Kelly developed a taste for this vegetable duo in high school. Catherine (a close friend & roommate) would bring spinach & artichoke dip back to school with her after a weekend at home and share it with Kelly. Kelly was hooked on it. I started making the dip for Kelly when she lived close by during law school.
After making the basic dip recipe a few times, I branched out into ones with a bit of a twist. Our two favorite versions of Spinach & Artichoke Dip made it onto the blog, Boursin Spinach & Artichoke Dip and Five Cheese Spinach & Artichoke Dip. I eventually searched for other creative concoctions using these two veggies. There’s a calzone & a casserole, as well as a Spinach & Artichoke Stuffed Mushroom appetizer. I was thrilled to find a soup rendition of this favored dip and pleased to present it as the finale of Soup Month!
Spinach & Artichoke Dip Soup
Spinach & Artichoke Dip Soup (adapted from bhg.com) Total Time Required: 45 minutes, Servings: 4 – 6, Yield: 5 cups of soup
Ingredients:
- 1/2 a lemon
- 1 tablespoon butter
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup half-and-half
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 14-ounce can artichoke hearts, drained and chopped
- 10-ounces frozen chopped spinach, thawed and well-drained
- 4 ounces cream cheese, cut up and softened
- toasted bread for serving, if desired
Directions:
Zest the lemon half to get 1 teaspoon of zest, then squeeze it to get 1-1/2 tablespoons of juice.
In a Dutch oven, melt the butter over medium heat. Add the onions and garlic and cook for 4 to 5 minutes, until the onions are tender, stirring occasionally.
Saute the onions & garlic.
Add the broth, half-and-half, salt, and crushed red pepper flakes to the pot.
Add in the broth, half-and-half, and seasonings.
Bring the soup to boiling. Add the artichoke hearts, spinach, and cream cheese to the pot.
When the soup comes to a boil, add the spinach, artichoke hearts, and cream cheese to the pot.
Cook and stir until the cream cheese is melted and the mixture is creamy.
Stir until the cream cheese is melted and the soup is creamy.
Stir in the lemon zest and juice.
The lemon zest and juice are added at the end.
If desired, top servings of the soup with toasted bread.
A favored dip turned into a soup!
Stay warm out there and enjoy some excellent soup! ~Linda
Spinach & Artichoke Dip Soup (adapted from bhg.com) Total Time Required: 45 minutes, Servings: 4 – 6, Yield: 5 cups of soup
Ingredients:
- 1/2 a lemon
- 1 tablespoon butter
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup half-and-half
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 14-ounce can artichoke hearts, drained and chopped
- 10-ounces frozen chopped spinach, thawed and well-drained
- 4 ounces cream cheese, cut up and softened
- toasted bread for serving, if desired
Directions:
Zest the lemon half to get 1 teaspoon of zest, then squeeze it to get 1-1/2 tablespoons of juice. In a Dutch oven, melt the butter over medium heat. Add the onions and garlic and cook for 4 to 5 minutes, until the onions are tender, stirring occasionally. Add the broth, half-and-half, salt, and crushed red pepper flakes to the pot.
Bring the soup to boiling. Add the artichoke hearts, spinach, and cream cheese to the pot. Cook and stir until the cream cheese is melted and the mixture is creamy. Stir in the lemon zest and juice. If desired, top servings of the soup with toasted bread.