Mediterranean Diet Creamy Spinach Artichoke Soup Recipe Is How to Soup In Summer (30 Minutes) by Jan Mostrom
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Today, even though we are in the heart of summer, its a bit cool and my craving for soup emerged again. This spinach artichoke soup recipe hit the spot and is a tasty vegetarian lunch or dinner that isn’t too heavy for summer.
To make this Mediterranean Diet-inspired soup recipe you need to grab the following gluten-free ingredients from your fridge and pantry: cream cheese, whole milk, extra-virgin olive oil, yellow onion, fresh garlic, frozen spinach, low-sodium vegetable broth, canned or frozen artichoke hearts, Parmesan cheese and lemons for juicing. (Check out the health benefits of artichokes and the health benefits of spinach.)
Serve this creamy high-fiber, high-protein artichoke spinach soup recipe for lunch or dinner. Don’t forget to add some fresh bread or biscuits to really round out this light, but filling, Mediterranean meal.
Cuisine: American / Mediterranean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 8 ounces cream cheese (regular or reduced-fat), at room temperature
- 1 cup whole milk
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups chopped yellow onion
- 4 garlic cloves, minced
- 10 ounces (1 box) frozen spinach, thawed and squeezed day (If you love spinach add two boxes)
- 4 cups low-sodium vegetable broth
- 12 ounces (1 bag) frozen artichoke hearts, thawed, or 28 ounces (2 cans) artichoke hearts, drained and chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon lemon juice
Here's how to make it:
- Put the cream cheese and milk into a mixing bowl. Stir to combine. Set aside.
- Place a soup pot over medium heat. Add the olive oil and heat for 1 to 2 minutes. Add the onion to the pot, stir and cook for 4 to 5 minutes, or until the onions are translucent. Add garlic to the pot and stir for 1 minute.
- Put the spinach into the pot. (Make sure to press out any extra moisture in a mesh strainer or colander before using.) Stir for 3 to 4 minutes to heat it through.
- Add the vegetable broth and artichokes and stir to mix well. Cook for about 3 to 4 minutes without stirring to heat everything all the way through. Turn off heat. (For some spice, add crushed red pepper flakes.)
- Pour the cream cheese mixture in thirds to the soup pot, mixing well in between batches. Add the Parmesan, lemon juice and a pinch of salt and black pepper.
- Serve in bowls topped with a sprinkle more of Parmesan, if desired, and enjoy. Store any leftover soup in an airtight container in the fridge. Reheat in the microwave.
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