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:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- 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.
- 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.