Spinach and Artichoke Dip Soup

  • 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
  1. Heat butter in a large Dutch oven or stock pot over medium-high heat and sauté onion until softened. 6-8 minutes.
  2. 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.
  3. Season generously with salt and pepper and cayenne, then sprinkle in all-purpose flour, stirring until everything is evenly coated.
  4. 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.
  5. Stir in heavy cream and cream cheese cubes, then stir until cream cheese is melted and soup is smooth, then stir in parmesan cheese.
  6. Once melted and incorporated, transfer soup to serving bowls and serve hot.