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Parmesan Artichoke Soup

This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. —Malee Jergensen, Murray, Utah
  • Total Time
    Prep: 25 min. Cook: 30 min.
  • Makes
    12 servings (3 quarts)

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

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