Youâ€™ll want some crusty bread to dip into this stuff!
You could be the most ardent veggie hater in the world and weâ€™re pretty positive youâ€™ll fall head over heels after you take the first bite. This soup is based off of our favorite, classic dip, cheesy spinach and artichoke dip. Oh man, you could have an epic spread of appetizers and dips laid out in front of us and we would make a beeline for the spinach and artichoke dip every time â€“ every time! Thereâ€™s something about the creaminess from the cheese, the brightness from the lemon and spinach, and the bite and tang from the artichokes and garlicâ€¦itâ€™s just so good!
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
Heat butter in a large Dutch oven or stock pot over medium-high heat and sautÃ© onion until softened. 6-8 minutes.
Season with salt and pepper, then add garlic and cook for another 1-2 minutes, or until fragrant, then add spinach and cook for another 5-6 minutes, or until wilted.
Season generously with salt and pepper and cayenne, then sprinkle in all-purpose flour, stirring until everything is evenly coated.
Pour in lemon juice and chicken broth, then add chopped artichokes and bay leaf. Bring mixture to a boil, then reduce heat to low and simmer for 15 minutes.
Stir in heavy cream and cream cheese cubes, then stir until cream cheese is melted and soup is smooth, then stir in parmesan cheese.
Once melted and incorporated, transfer soup to serving bowls and serve hot.