This Creamy Italian Artichoke Soup is rich, smooth, and bursting with the flavors of tender artichoke hearts, potatoes, broth, onions, garlic, parmesan cheese, and fresh herbs. It’s cold weather comfort food! Whether you're hosting a dinner party or just craving something cozy, this soup is a winner. Watch the video as we blend and create a simple puree of artichoke hearts in broth with potatoes and just a touch of cream to create a velvety smooth soup. Top the soup with fresh parmesan cheese, parsley and golden, crispy bread strips for an unbelievable taste. This soup will leave you feeling satisfied and warmed from the inside out.
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Ingredients:
12oz. frozen artichoke hearts, partially thawed
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 medium potato, peeled and diced
4 cups vegetable or chicken broth
1/4 cup heavy cream
1/4 cup freshly grated Parmesan cheese plus more for garnish
1/4 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Juice of 1/2 lemon
Fresh parsley, chopped, for garnish
3 slices bread
2 tbsp. butter
Crusty bread for serving
Recipe:
Partially thaw frozen artichokes and roughly chop them into smaller pieces. Set aside.
In a large pot, heat 2 tablespoons of olive oil and add the finely chopped onions.
Sauté for 5 minutes over medium low heat or until the onion is soft and translucent.
Add the minced garlic. Sauté for 1-2 minutes until fragrant.
Stir in the chopped artichokes and diced potato, cooking for another 5 minutes to let the flavors develop.
Pour in the vegetable or chicken broth and add the dried thyme.
Bring the mixture to a boil, then reduce the heat, cover, and let simmer for 20 minutes, or until the potatoes and artichokes are very tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, leave some artichoke pieces intact.
If using a regular blender, blend in batches.
Return the soup to the stove on low heat. Stir in the heavy cream, grated Parmesan cheese, and lemon juice. Season with salt and freshly ground black pepper to taste. Let it heat through for another 3-4 minutes, stirring occasionally.
Remove the crusts from the bread. Cut the bread into ½” strips.
Heat the butter in a skillet and fry the bread strips until golden.
Ladle the soup into bowls and garnish with bread strips, parmesan cheese and freshly chopped parsley.
Serve hot with crusty bread on the side.
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