Creamy Artichoke Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 243
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 31
- Dietary Fiber
- 12
- Sugar
- 8
- Protein
- 11
- Cholesterol
- 4
- Sodium
- 1277
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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
- 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.