Recipe Details
![](https://www.allrecipes.com/thmb/i6HfeBw9Pqyns-V_07UQD0yB6bg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8634426_Artichoke-Parmesan-Soup_France-Cevallos_4x3-ed02e27d568c4a45a56db1b5750135f0.jpg)
Recipe provided by AllRecipes.com
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.
Makes:6 servings
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
Save to Recipe BookPrintEmail![](/php/img/checkout.jpg)
![](/php/img/checkout.jpg)
Note: An Instacart account is required to proceed to purchase online. If you do not have an Instacart account please click here to create. Once account has been created, you can return to this page to complete the checkout.
Directions
Prep:20 mCook:25 mReady:45 m
- 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.