She called her version "low fat". I did not use low fat cream cheese, but the real deal. I think it would taste great either way. I also used a 14 oz can of artichoke hearts because I can not get enough of them. Lastly, Alex will not eat feta cheese. I LOVE feta! I put romano on his soup, but it definitely tasted better with feta on mine!
Alex ate this soup with french bread, while I ate it with tortilla chips. Hope you enjoy this yummy soup during this cold weather!
All the ingredients ready to go.
Low Fat Creamy Spinach Artichoke Soup
From: Souper Jenny Cooks
2 Cloves minced garlic (I did 3 because we were down to the center of the bulb with the smaller cloves)
1 medium yellow onion, chopped
25 oz. frozen chopped spinach
8 oz. can chopped artichokes
2 quarts vegetable broth
6 oz of low fat cream cheese (or the real kind:))
1/2 cup crumbled feta
Heat oil over medium high and add chopped onion and garlic. Saute for about 5 minutes.
This is the most amazing smell, garlic and onion cooking!
Side note: I do not recommend using a non-stick pan over medium heat due to the potential risk factors for cancer. You can research this more if you would like. Unfortunately, I did not have a pot that was large enough for this soup that was not non-stick. It is my goal to acquire some cast iron pots soon.
Add frozen spinach, artichoke hearts, and vegetable broth. Bring to a boil and let simmer for about 30 minutes.
Cut cream cheese and add to soup. Puree in a food processor or blender until well blended.
We own a VitaMix which if you are not careful will puree anything you put in it. My first batch looked like baby food, so I was more careful with the second batch and left it a little chunkier.
Serve with crumbled feta on top.