Creamy Artichoke Soup

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

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

Directions

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Creamy Spinach and Artichoke Chicken Skillet

Quick Creamy Tomato Soup

Hot Spinach and Artichoke Dip

Almost-Famous Spinach-Artichoke Dip

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Creamy Artichoke Soup

Artichoke, Onion, and Potato Hash

Cheesy Onion Artichoke Dip