This soup recipe was sent in by our good friend Tony D. who was making soup on a cold night and found that he had no cream. He looked in the refrigerator and found a cup of our Chunky Spinach Artichoke & Parmesan Dip. Being adventurous and skilled in the kitchen, wanting to offer some of his warm and delicious soup to his girlfriend when she arrived after work and not wanting to go to the store in the seriously cold weather, Tony substituted our dip for the cream. Voila! A delicious, warm and creamy soup that is now his favorite! We’ve made some minor changes so that you can make this delicious recipe with Chunky Spinach Artichoke & Parmesan Dip or Chunky Artichoke & Jalapeño Dip. Enjoy!
4 Tablespoons butter
1 1/2 lb. fresh broccoli crowns, cut into small florets
1 large onion, chopped
1 carrot, chopped
3 Tablespoons all-purpose flour
4 cups chicken broth
1 cup Artichoke & Jalapeño Dip; Spinach Artichoke & Parmesan Dip; or other favorite La Terra Fina Classic or Greek Yogurt Dip (except Fiesta Dip)
Salt and pepper
Croutons, for serving
Melt the butter in a small stockpot over medium-high heat. Add the broccoli, onion and carrot and cook, stirring occasionally, until the onion is translucent, 6 to 8 minutes. Sprinkle in the flour and cook, stirring occasionally, until the flour is light brown, 1 to 2 minutes. Add the broth and bring to a boil over high heat. Reduce to a simmer and cook until the broccoli is very tender, about 5 minutes.
Stir in the dip. Use a food processor, blender or immersion blender to puree the soup. Add salt and pepper to taste.
Serve garnished with croutons.
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