Artichoke Parmesan Soup as served by Il Bistro Italiano in Grand Junction, Colorado, as seen on Diners, Drive-ins, and Dives, season 34.
Recipe courtesy of Il Bistro Italiano

Artichoke Parmesan Soup

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 5 to 6 servings



  1. Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
  2. Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
  3. Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn’t stick to the bottom of the pan!
  4. Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don’t overdo it, because a bit of cornstarch goes a long way.
  5. Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn’t form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.

Cook’s Note

To make the soup extra special, add some Parmesan crisps as a garnish. To make the crisps, you need a silicone baking mat, but apart from that, it’s pretty easy. Heat the oven to 375 degrees F; place the silicone mat on a cookie sheet and spread 1 cup grated Parmesan (the same kind you use for the soup; Italian Grana Padano or Parmigiano-Reggiano are the best choices); pat the cheese down to form a rough circle about 8 inches wide and 1/8 inch thick; bake for 8 minutes. Let cool. Snap into shards and sprinkle on top of the soup for extra texture.