Ingredients:

  • 4 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 14 oz artichoke hearts, drained and chopped
  • 5 oz fresh baby spinach, roughly chopped
  • 4 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup half-and-half
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the diced onion and cook until translucent and soft (about 4-5 minutes). Stir in the minced garlic and sauté for another 60 seconds until it smells fragrant.
  2. Stir in the flour and cook for 2 minutes. Note: This removes the raw flour taste from your Spinach Artichoke Dip Soup.
  3. Slowly pour in the vegetable broth while whisking constantly. This prevents lumps from forming in the base.
  4. Add the chopped artichoke hearts and bring the mixture to a gentle simmer for 10 minutes. The broth should be bubbling softly, not boiling violently.
  5. Stir in the chopped spinach and cook until wilted (about 2 minutes).
  6. Reduce the heat to low. This is the most important part to prevent the dairy from curdling.
  7. In a separate small bowl, mash the softened cream cheese with the half and half until smooth.
  8. Slowly whisk this cream cheese mixture into the soup. Stir continuously until the soup is a uniform, creamy pale green.
  9. Turn off the heat. Fold in the Parmesan cheese, lemon juice, and lemon zest. Stir gently until the cheese is melted and the flavor is bright.