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.