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Artichoke Parmesan Soup

Artichoke Parmesan Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 1 tablespoon olive oil
    • 2 (14 ounce) cans artichoke hearts
    • 🧄 2 cloves garlic
    • 1 teaspoon dried thyme
    • 4 cups chicken broth
    • 🧀 1/2 cup grated Parmesan cheese
    • 🍋 1 tablespoon lemon juice
    • 1/2 cup heavy cream

STEPS

1

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.

2

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.

3

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.

NUTRIENTS

Per 1 serving

🔥

212

Calories

  • 8
    Protein
  • 20
    Carbs
  • 13
    Fats

💡 For a vegetarian version, replace chicken broth with vegetable broth.Blend the soup longer for an ultra-smooth texture.Leftover soup can be refrigerated for up to 3 days in an airtight container.Pair the soup with crusty bread for a more filling meal.