Creamy Artichoke Soup

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
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