This artichoke Parmesan soup, a tangy, comforting delight, is made with tender artichoke hearts and savory Parmesan cheese. It’s perfect for a cozy night in or a quick, delicious meal.
Artichoke Parmesan Soup
This artichoke Parmesan soup, a tangy, comforting delight, is made with tender artichoke hearts and savory Parmesan cheese. It’s perfect for a cozy night in or a quick, delicious meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 14 ounce cans quartered artichoke hearts drained and roughly chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- salt and freshly ground black pepper to taste
Instructions
- Heat olive oil over medium heat in a large pot. Add onion and cook and stir until softened, about 5 minutes. Add artichoke hearts, garlic, and thyme, and cook for another 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Cook, uncovered, for about 10 minutes.
- Stir in Parmesan cheese and lemon juice. Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot. Discard any fibrous artichoke pieces that remain stuck to the blades, or strain for a smoother soup.
- Stir in heavy cream; season with salt and pepper. Simmer, stirring occasionally, until soup is heated through and flavors have melded together, another 4 to 5 minutes. Garnish with extra Parmesan cheese.
