- 1 (10.5-ounce) can condensed cream of celery soup
- 1 (12-ounce) can low-sodium chicken broth
- 1 (12-ounce) jar water-packed artichoke hearts
- 1 pinch cayenne pepper
- 1/2 cup cream
- Salt and pepper
In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot.