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Creamy Artichoke and Vegetable Soup


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  • Author: Chef Billy

Description

A rich and velvety soup featuring tender artichokes and fresh vegetables, blended to perfection for a comforting meal.


Ingredients

Scale

For the Crust:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

1. Prepare the Crust:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
  2. Stir in garlic and cook for 1 minute until fragrant. Add artichoke hearts, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
  3. Use an immersion blender to puree the soup until smooth. Stir in heavy cream, and season with salt and pepper. Heat through for 2-3 minutes. Serve hot, garnished with fresh parsley.

Notes

You can customize the seasonings to taste.