SPINACH DIP SOUP

Spinach Dip Soup image

Provided by Betty Crocker Kitchens

Time 25m

Yield 12

Number Of Ingredients 9

1/4 cup butter or margarine
1 medium onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 container (16 oz) spinach dip
1 jar (12 oz) sliced roasted red bell peppers, drained, chopped
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
12 slices (1/4 inch thick) baguette, toasted
3/4 cup shredded Parmesan cheese (3 oz)

Steps:

In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 4 minutes, stirring occasionally, until tender.
Stir in broth, spinach dip, roasted peppers and spinach; cook until thoroughly heated. Top each serving with toasted baguette slice. Sprinkle with cheese.

Nutrition Facts : Calories 351, Carbohydrate 25 g, Fat 4 1/2, Fiber 1 1/2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 826 mg