Artichoke Soup with Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 tablespoons extra-virgin olive oil, divided3 tablespoons grated Parmesan cheese2 tablespoons chopped fresh basil2 large garlic cloves, chopped, divided1 large onion, chopped (about 2 cups)2 8-ounce packages frozen artichoke hearts, thawed2 1/2 cups (or more) low-salt chicken broth or vegetable broth
Puree 3 tablespoons oil, cheese, basil, and 1/4 teaspoon chopped garlic in mini processor until smooth. Season pesto with salt and pepper. Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 6 minutes. Add all remaining garlic; stir 30 seconds. Add artichokes and 2 1/2 cups broth. Bring to boil, reduce heat to medium-low, cover, and simmer until artichokes are soft, about 7 minutes. Working in batches, puree soup in blender until almost smooth. Strain into same saucepan, pressing on solids to release liquid. Thin with additional broth by 1/4 cupfuls if desired. Season soup with salt and pepper. Divide among bowls; drizzle with pesto.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BRIANJCOOPER1.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BRIANJCOOPER1.
Nutritional Info Amount Per Serving
- Calories: 185.4
- Total Fat: 15.8 g
- Cholesterol: 6.1 mg
- Sodium: 701.3 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 3.3 g
- Protein: 4.5 g
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