Spinach Artichoke Dip Soup (Low Carb and Gluten Free)
Try this Spinach Artichoke Dip Soup (Low Carb and Gluten Free) recipe, or contribute your own.
Try this Spinach Artichoke Dip Soup (Low Carb and Gluten Free) recipe, or contribute your own.
- salt and pepper to taste
- 2 cups water
- 1/2 tsp garlic powder
- 2 tbsp sour cream
- 1 tbsp butter
- 1/2 c heavy cream
- 1/2 small onion roughly chopped
- 4 cups baby spinach leaves
- 2 cups canned artichoke hearts drained
- 2 slices provolone cheese
- 2 oz dubliner or cheddar cheese
- 1 tsp sriracha hot sauce
- (h & h or milk if not low carb)
- Carbohydrate 3.57411625052972 g
- Cholesterol 39.7668750292367 mg
- Fat 12.8877053207466 g
- Fiber 0.928400019526482 g
- Protein 5.14282031290148 g
- Saturated Fat 8.06671594264673 g
- Serving Size 1 1 Serving (215g)
- Sodium 198.433799499137 mg
- Sugar 2.64571623100324 g
- Trans Fat 0.761975625448001 g
- Calories 147 calories
Step-by-step
- Add all ingredients to a blender. Puree.
- Pour into a medium saucepan and simmer for about 10 - 15 minutes.
- Taste and adjust seasoning. If you want a richer flavor you can add another Tablespoon of butter right before serving. Told you it was easy!
The ingredient list leaves out how raw aromatics react when blended directly with dairy before cooking. Raw onion requires careful sizing so the blades catch every fiber without leaving sharp chunks. Simmering the blended mixture for 10 to 15 minutes drives off the raw sulfur compounds of the onion while thickening the heavy cream and melted cheeses.
- Chop the small onion to under half-inch cubes before blending to ensure the blades pulverize the vegetable entirely.
- Maintain a gentle simmer below 200 degrees Fahrenheit once the soup is in the saucepan to prevent the dairy solids from separating.
- Stir in an optional tablespoon of butter immediately before serving to gloss the surface and add richness.
- Store leftovers in an airtight glass container for up to three days, noting that reheating requires low heat to keep the cheese emulsion intact.
Second-day portions actually taste better as the garlic powder and sriracha fully hydrate into the fats. Reheat cooled batches gently on the stovetop over medium-low heat, whisking constantly to mend any minor separation in the heavy cream.
