Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
4 tablespoons extra-virgin olive oil, divided
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil
2 large garlic cloves, chopped, divided
1 large onion, chopped (about 2 cups)
2 8-ounce packages frozen artichoke hearts, thawed
21/2 cups (or more) low-salt chicken broth or vegetable broth
Preparation
Puree 3 tablespoons oil, cheese, basil, and 1/4 teaspoon chopped garlic in mini processor until smooth. Season pesto with salt and pepper. Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 6 minutes. Add all remaining garlic; stir 30 seconds. Add artichokes and 2 1/2 cups broth. Bring to boil, reduce heat to medium-low, cover, and simmer until artichokes are soft, about 7 minutes. Working in batches, puree soup in blender until almost smooth. Strain into same saucepan, pressing on solids to release liquid. Thin with additional broth by 1/4 cupfuls if desired. Season soup with salt and pepper. Divide among bowls; drizzle with pesto.
Nutrition Per Serving
Analysis is based on using chicken broth
Nutritional analysis per serving: Calories (kcal) 229.47; %Calorie from Fat 67.5; Fat (g) 17.22; Saturated Fat (g) 2.73; Cholesterol (mg) 6.87; Carbohydrates (g) 14.13; Dietary Fiber (g) 7.47; Total Sugars (g) 3.99; Net Carbs (g) 6.66; Protein (g) 6.12
#### Nutritional analysis provided by Bon Appétit
##### Analysis is based on using chicken broth
