Creamy Spinach Artichoke Bisque

In a large stock pot, heat olive oil over medium heat. Add garlic and onion and saute until fragrant, 3-4 minutes. Add vegetable broth and bring to a boil. Add spinach and artichoke hearts and reduce to medium-low. Cook until spinach leaves are wilted, 7-8 minutes.

Remove from heat. Use an immersion blender to blend soup, still in the pot, into a smooth puree. Alternatively, you may transfer small batches of the soup to a blender and blend until smooth. Put soup back in the pot if you used a blender.

Whisk in half-and-half and pepper. Simmer until heated through. Serve immediately, garnished with grated Parmesan cheese. If desired you can use a broiler safe bowl and place the cheese-topped soup under the broiler to melt the cheese.

Nutrition info per 1 1/2 cups: 188 calories, 6.5 g fat, 16 g protein, 12 g carbohydrates, 4 g fiber