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Spinach and Artichoke Dip Soup

Indulge in Comfort with Spinach and Artichoke Dip Soup

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Warm up your soul with a bowl of our hearty Spinach and Artichoke Dip Soup! This delightful twist on the classic appetizer takes all the creamy, cheesy goodness of spinach and artichoke dip and transforms it into a comforting soup that’s perfect for chilly days or cozy nights at home. Bursting with flavor from tender spinach, tangy artichoke hearts, and rich cheeses, this soup is sure to become a new favorite in your recipe collection. Join us as we dive into the details of crafting this delicious dish and explore its keto and low-carb variations.

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Ingredients:

  • 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

Instructions:

1. Prepare the Vegetables:

  • Thaw the frozen spinach according to package instructions and squeeze out any excess moisture.
  • Drain and chop the artichoke hearts, finely chop the yellow onion, and mince the garlic cloves.

2. Sauté the Aromatics:

  • In a large pot or Dutch oven, melt the butter over medium heat.
  • Add the chopped onion and minced garlic, and cook until softened and fragrant, about 5-6 minutes.

3. Make the Roux:

  • Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a roux.
  • Cook the roux for 1-2 minutes, or until golden brown and aromatic.

4. Add the Broth and Spices:

  • Slowly pour in the chicken or vegetable broth, stirring continuously to prevent lumps from forming.
  • Add the bay leaf, cayenne (if using), and freshly squeezed lemon juice to the pot, and bring the mixture to a gentle simmer.

5. Incorporate the Creamy Base:

  • Reduce the heat to low and stir in the heavy cream, cubed cream cheese, and grated parmesan cheese until smooth and creamy.
  • Allow the soup to simmer gently for 10-15 minutes, stirring occasionally, until heated through and slightly thickened.

6. Add Spinach and Artichokes:

  • Stir in the thawed spinach and chopped artichoke hearts, allowing them to warm through in the soup.

7. Season to Taste:

  • Taste the soup and adjust the seasoning with kosher salt and freshly ground pepper, as needed.

8. Serve and Enjoy:

  • Ladle the Spinach and Artichoke Dip Soup into bowls and garnish with extra grated parmesan cheese, if desired.
  • Serve hot with crusty bread or your favorite crackers for dipping.

Cook’s Notes and Variations:

  • Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian-friendly version of this soup.
  • Extra Creamy Texture: For an even richer soup, substitute half-and-half or whole milk for the heavy cream.
  • Spicy Kick: Increase the amount of cayenne pepper for a spicier flavor profile, or add a pinch of red pepper flakes for extra heat.

Frequently Asked Questions (FAQs):

Q: Can I use fresh spinach instead of frozen? A: Yes, you can use fresh spinach in place of frozen. Simply wilt the fresh spinach in the pot with the sautéed onions and garlic before adding the broth.

Q: Can I make this soup ahead of time? A: Absolutely! This soup reheats well, making it perfect for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Q: Is there a dairy-free version of this soup? A: You can make a dairy-free version by using plant-based alternatives for the butter, heavy cream, cream cheese, and parmesan cheese.

Keto and Low-Carb Versions:

For Keto Version:

  • Substitute almond flour or coconut flour for the all-purpose flour to reduce the carb content.
  • Use full-fat coconut milk or almond milk instead of heavy cream for a keto-friendly option.

For Low-Carb Version:

  • Follow the keto version suggestions above, and adjust the ingredients according to your preferred macros.

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In conclusion, our Spinach and Artichoke Dip Soup is a delightful fusion of flavors that will warm you from the inside out. Whether you’re enjoying it as a comforting meal on a chilly evening or serving it as a crowd-pleasing appetizer at your next gathering, this soup is sure to leave a lasting impression. With its creamy texture, vibrant colors, and bold flavors, it’s a versatile dish that’s perfect for any occasion. So, gather your ingredients, fire up the stove, and get ready to savor every spoonful of this delicious creation!

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