Artichoke Soup with Pesto

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Artichoke Soup with Pesto calories by ingredient


Very tasty and rich soup, great on a chilly day. Very tasty and rich soup, great on a chilly day.
Number of Servings: 4


    4 tablespoons extra-virgin olive oil, divided
    3 tablespoons grated Parmesan cheese
    2 tablespoons chopped fresh basil
    2 large garlic cloves, chopped, divided
    1 large onion, chopped (about 2 cups)
    2 8-ounce packages frozen artichoke hearts, thawed
    2 1/2 cups (or more) low-salt chicken broth or vegetable broth


Canned artichoke hearts work just fine with this, we halved the recipe and used just 1 can. You can also blend the pesto in with the soup and it works well.


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.