Spinach Artichoke Dip Soup

Total Time Prep: 10 min. Cook: 30 min.
Yield 8 servings
Test Kitchen Approved
This spinach artichoke dip soup transforms creamy and cheesy spinach artichoke dip into a rich, veggie-packed, bright and brothy soup.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup half-and-half cream
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 4 cups reduced-sodium vegetable broth
  • 1 jar (12 ounces) marinated quartered artichoke hearts, drained, coarsely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest

Directions

  1. In a large bowl, whisk together softened cream cheese and half-and-half until smooth; set aside.
  2. Heat olive oil in a large soup pot over medium-high heat. Add onion; cook until golden and tender, 4-6 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir in spinach; cook until warmed through, 2-3 minutes. Stir in vegetable broth, artichokes, crushed red pepper flakes, salt and pepper. Bring to a boil; reduce heat to low. Simmer 10-15 minutes; remove from the heat.
  3. Working in batches, whisk the cream cheese mixture into the soup. Stir in Parmesan, lemon juice and lemon zest.

Nutrition Facts

1 serving: 266 calories, 21g fat (10g saturated fat), 48mg cholesterol, 652mg sodium, 12g carbohydrate (4g sugars, 5g fiber), 6g protein.

Spinach artichoke dip lovers, this soup is for you! We transformed the classic party dip into warm, comforting bowls you can have for dinner. —Susan Bronson, Rhinelander, Wisconsin
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC