Creamy Artichoke Soup

Name: Creamy Artichoke Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup frozen chopped onions, thawed; 2 (14-ounce) cans artichoke hearts, coarsely chopped; 1 (32-ounce) box low-sodium vegetable broth; 1 cup lowfat yogurt, divided; Salt and freshly ground pepper; 2 tablespoons prepared pesto sauce; 1 1/2 tablespoons lemon juice

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 servings

Ingredients

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2 tablespoons olive oil

1 cup frozen chopped onions, thawed

2 (14-ounce) cans artichoke hearts, coarsely chopped

1 (32-ounce) box low-sodium vegetable broth

1 cup lowfat yogurt, divided

Salt and freshly ground pepper

2 tablespoons prepared pesto sauce

1 1/2 tablespoons lemon juice

Directions

In a large stockpot, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches. Whisk in 3/4 cup yogurt and season with salt and pepper.
In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.