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.
Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::6
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 (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
Directions
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.