Parmesan Artichoke Soup Recipe

Parmesan Artichoke Soup Recipe
Parmesan Artichoke Soup Recipe photo by Taste of Home
Publisher Photo

Parmesan Artichoke Soup Recipe

Be the first to add a review
Publisher Photo
This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. —Malee Jergensen, Murray, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

Ingredients

  • 4 celery ribs, finely chopped
  • 1 medium onion, finely chopped
  • 1/2 cup finely chopped carrot
  • 1/2 cup butter, cubed
  • 3 garlic cloves, minced
  • 1 cup all-purpose flour
  • 4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cartons (32 ounces each) reduced-sodium chicken broth
  • 3 bay leaves
  • 1 quart heavy whipping cream
  • 1-1/2 cups shredded Parmesan cheese
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
  • 1/4 cup sun-dried tomatoes (not packed in oil), chopped

Directions

In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves. Yield: 12 servings (3 quarts).
Originally published as Parmesan Artichoke Soup in Taste of Home Winning Recipes 3 2012, p61

Nutritional Facts

1 cup: 473 calories, 43g fat (25g saturated fat), 136mg cholesterol, 936mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 9g protein.

  • 4 celery ribs, finely chopped
  • 1 medium onion, finely chopped
  • 1/2 cup finely chopped carrot
  • 1/2 cup butter, cubed
  • 3 garlic cloves, minced
  • 1 cup all-purpose flour
  • 4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cartons (32 ounces each) reduced-sodium chicken broth
  • 3 bay leaves
  • 1 quart heavy whipping cream
  • 1-1/2 cups shredded Parmesan cheese
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
  • 1/4 cup sun-dried tomatoes (not packed in oil), chopped
  1. In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened.
  2. Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves. Yield: 12 servings (3 quarts).
Originally published as Parmesan Artichoke Soup in Taste of Home Winning Recipes 3 2012, p61

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forParmesan Artichoke Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review