Creamy Spinach and Artichoke Soup for a Comforting Meal

If you love spinach-artichoke dip, this creamy soup version is a must-try. Packed with the same bold flavors and a touch of brightness from fresh lemon juice, it’s a cozy yet nutritious meal. Enjoy it with crusty whole-grain bread or sprinkle with crushed pita chips for a satisfying crunch.

Ingredients

• 1 (8-ounce) package reduced-fat cream cheese, softened

• 1 cup whole milk

• 2 tablespoons extra-virgin olive oil

• 1 ½ cups chopped yellow onion

• 2 tablespoons minced garlic

• 1 (10-ounce) package frozen spinach, thawed and drained

• 4 cups lower-sodium vegetable broth

• 1 (12-ounce) package frozen artichoke hearts, thawed and coarsely chopped

• ¼ cup grated Parmesan cheese, plus more for serving

• 1 tablespoon lemon juice

• ½ teaspoon salt

• ¼ teaspoon black pepper

Directions

1. In a medium bowl, whisk the cream cheese and milk together until smooth, about 2 minutes.

2. Heat olive oil in a large pot over medium heat. Add the onion and cook, stirring often, until softened and translucent, about 4 minutes.

3. Stir in the garlic and cook for another minute until fragrant.

4. Add the spinach and cook, breaking up any clumps, for about 3 minutes until heated through.

5. Pour in the vegetable broth and add the chopped artichoke hearts. Stir well, bring to a boil, and let it simmer for about 3 minutes to allow the flavors to meld.

6. Reduce heat to low and gradually whisk in the cream cheese mixture in three batches, stirring until fully incorporated and creamy.

7. Add the Parmesan cheese, lemon juice, salt, and black pepper. Stir until the cheese is melted and everything is well combined.

8. Ladle into bowls, sprinkle with additional Parmesan if desired, and serve warm.

This comforting soup is not just delicious but also packed with nutrients. Spinach is rich in iron, folate, and vitamin K, while artichokes are a great source of fiber and antioxidants. For a heartier meal, pair it with a side of whole-grain toast or a fresh green salad.

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