Artichoke Parmesan Soup

Jayde Kohler

Updated on May 9, 2024

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.

Nutrition Facts (per serving)

212	Calories
13g	Fat
20g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 212
% Daily Value *
Total Fat 13g	16%
Saturated Fat 6g	31%
Cholesterol 33mg	11%
Sodium 902mg	39%
Total Carbohydrate 20g	7%
Dietary Fiber 8g	28%
Total Sugars 3g
Protein 8g	16%
Vitamin C 11mg	13%
Calcium 128mg	10%
Iron 1mg	7%
Potassium 477mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.