Active Time:

30 mins

Total Time:

30 mins

Servings:

8

Nutrition Profile:

Sesame-Free

Nut-Free

Soy-Free

High-Fiber

Vegetarian

Egg-Free

Gluten-Free

Jump to Nutrition Facts

Ingredients:

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

- 1 cup of whole milk

- 2 tablespoons of extra-virgin olive oil

- 1 1/2 cups of chopped yellow onion

- 2 tablespoons of minced garlic

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

- 4 cups of lower-sodium vegetable broth

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

- 1/4 cup of grated Parmesan cheese, plus more for serving

- 1 tablespoon of lemon juice

- 1/2 teaspoon of salt

- 1/4 teaspoon of pepper

Directions:

1. Whisk the softened cream cheese and milk together in a medium bowl until smooth, which should take about 2 minutes.

2. Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook, stirring often, until they become softened and slightly translucent, which should take about 4 minutes. Then, add the minced garlic and cook, stirring often, until it becomes fragrant, which should take about 1 minute.

3. Add the thawed and drained spinach to the pot and cook, stirring often to break up any clumps, until the spinach is separated and warmed through, which should take about 3 minutes.

4. Add the vegetable broth and thawed and chopped artichoke hearts to the pot, stirring to combine. Bring the mixture to a boil over medium heat. Allow it to cook, undisturbed, until the artichokes and spinach are completely warmed through and the broth is slightly reduced, which should take about 3 minutes. Remove the pot from the heat.

5. Working in 3 batches, whisk in the reserved cream cheese and milk mixture until it is melted and creamy, which should take about 2 minutes per batch. Add the grated Parmesan cheese, lemon juice, and salt, stirring until the cheese is melted.

6. Ladle the soup into 8 bowls. Sprinkle with pepper and serve warm with additional Parmesan, if desired.