Spinach Artichoke Dip Soup

Is a party even a party without spinach artichoke dip? Packed with cream cheese, spinach, artichoke hearts and cheese, the ultimate party dip is always a crowd pleaser—and it’s one of my personal favorites too. But if you’re looking for the same flavors outside of the dip version, it turns out that it’s pretty easy to transform spinach artichoke dip into a flavorful vegetarian soup.

A mixture of cream cheese and half-and-half cream adds plenty of rich, creamy and tangy flavor, and vegetable broth ensures the spinach artichoke dip soup has a light texture. Pantry and freezer staples like frozen chopped spinach and canned artichoke hearts help this soup come together in a flash. Pair a bowl of the soup alongside a hearty sandwich or a fresh green salad for an easy weeknight dinner the whole family will love.

Ingredients for Spinach Artichoke Dip Soup

• Cream cheese: Tangy cream cheese is a key ingredient in spinach artichoke dip, which makes it essential for spinach artichoke dip soup. Use the cream cheese packaged in a box rather than the whipped variety that comes in a tub. You can substitute reduced-fat plain cream cheese for a lighter version. Either way, softening the cream cheese to room temperature is key to making a smooth, lump-free soup. If you didn’t put the block on the countertop far enough in advance, you can soften cream cheese by microwaving the block in five-second intervals.
• Half-and-half: Half-and-half cream is used to thin out the cream cheese and contributes a rich and creamy flavor to the soup. You could substitute whole milk or heavy cream for the half-and-half if you prefer; just avoid using low-fat or skim milk in this creamy soup recipe, as it’s more likely to split when added to the pot.
• Olive oil: Olive oil is used to saute the onion and garlic.
• Onion: The best type of onion for this soup is a yellow or white onion.
• Garlic: Minced garlic adds a pop of pungent flavor to this soup. While jarred minced garlic works in a pinch, use freshly minced garlic for the best flavor. Mince the garlic via your favorite method, whether it’s with a garlic press or a knife.
• Frozen chopped spinach: A box of thawed and drained chopped spinach helps cut down the prep time for this soup. Thaw the spinach overnight in the refrigerator by placing the frozen spinach in a colander set over a bowl. In a pinch, quickly thaw it in the microwave or by running warm water over the frozen spinach until the ice melts. Regardless of the thawing method you use, thoroughly squeeze out the excess moisture or you could end up with watery soup.
• Vegetable broth: Use low-sodium vegetable broth to control the amount of salt in this soup. For a nonvegetarian soup, you could use a low-sodium variety of chicken broth instead.
• Artichoke hearts: For this recipe, use artichoke hearts packed in water rather than marinated in oil. Drain and rinse the artichoke hearts to remove any excess salt. You could also use 12 ounces of thawed frozen artichoke hearts.
• Crushed red pepper flakes: A pinch of crushed red pepper flakes adds a tiny bit of heat to the soup and also gives it a pop of red color.
• Salt and pepper: Season the soup to taste with salt and pepper.
• Parmesan: Use freshly grated Parmesan for the best flavor.
• Lemon juice and zest: Lemon juice and lemon zest add a bright citrus flavor to the soup and enhance the overall flavor.

Directions

Step 1: Make the cream cheese mixture

In a bowl, whisk together the softened cream cheese and half-and-half cream until smooth. Set aside.

Step 2: Make the soup

Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the chopped onion and saute until golden and tender, four to six minutes. Then add the garlic and saute until fragrant, 30 seconds to a minute. Add the thawed chopped spinach and stir to combine. Cook for two to three minutes or until the spinach is warmed through.

Add the vegetable broth and the chopped artichoke hearts. Stir to combine. Season with crushed red pepper flakes, salt and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 10 to 15 minutes. Remove from the heat.

Step 3: Add the cream cheese mixture, Parmesan and lemon

In several batches, whisk the cream cheese mixture into the soup. Then stir in the grated Parmesan, lemon juice and lemon zest. Season to taste with additional salt and pepper.

Spinach Artichoke Dip Soup Variations

• Boost with protein: Stir in cooked shredded rotisserie chicken, chopped bacon or cooked white beans for a protein boost.
• Sprinkle in more spice: Take the heat up another notch by sprinkling in cayenne pepper, paprika, or a dash or two of hot sauce.
• Add some crunch: Top with homemade croutons or toasted bread crumbs to add a bit of crunchy texture to each bite.

How to Store Spinach Artichoke Dip Soup

After allowing the soup to cool, transfer it to an airtight container and refrigerate.

How long does spinach artichoke dip soup last?

Spinach artichoke dip soup lasts in the fridge for up to three days.

What’s the best way to reheat spinach artichoke dip soup?

To help prevent the cheese from separating when reheating spinach artichoke dip soup, reheat the soup slowly. It’s best to do this on the stovetop, so transfer the leftover soup to a large pot and reheat over medium-low heat, stirring occasionally, until warmed through.

Spinach Artichoke Dip Soup Tips

Why did the cream separate in the soup?

Curdling or separation can occur when the fat separates from the water in a dairy product, such as cream. This can happen when the cream is exposed to high temperatures or acidic components. There are a few things you can do to help prevent the cream from separating: First, make sure the soup is not boiling when you add the cream; it should be gently simmering at most. You can also warm the cream mixture a little before adding it to the soup, which will prevent the cream from being “shocked” by the warmer temperature of the soup.

What can you serve with spinach artichoke dip soup?

Serve the soup alongside pita chips or thick slices of crusty bread. For a full meal, serve the soup with a side, such as a fresh salad or a flavor-packed sandwich.