Description
A delicious and creamy artichoke soup made with fresh ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can artichoke hearts, drained and chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup parmesan cheese, grated (optional)
Instructions
- In a soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the chopped artichoke hearts, vegetable broth, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and let cool slightly. Blend the soup until smooth using a blender or immersion blender.
- Return the blended soup to the pot, stir in the heavy cream, and heat through without boiling.
- Ladle the soup into bowls and garnish with chopped parsley and grated parmesan cheese if desired.
Notes
- This soup can be served with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg