Artichoke Heart Soup

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Cuisine: American, Cajun

Courses: Soup

Difficulty: Beginner

Servings: 12

Calories: 280

Best Season: Fall, Winter

Dietary: Vegetarian

Description

A rich, creamy artichoke heart soup — three cans of artichoke hearts sautéed with butter, onion, garlic, and parsley, simmered in chicken broth with cream of chicken soup and half and half, then finished with Romano and Italian cheeses and Tabasco. A sophisticated, crowd-sized soup that serves 12.

Ingredients

3 cans Artichoke hearts, drained and chopped
1 stick Butter
1 large Onion, chopped
3 Tbsp. Garlic, chopped
1/2 Cups Parsley flakes
6 cans Chicken broth
2 lg. cans Cream of chicken soup
1 qt. Half and half
1 Cup Romano or Parmesan cheese, grated
1/2 Cups 4-cheese Italian blend
1 Tbsp. Tabasco sauce

Instructions

1
Melt butter in a large pot over medium heat. Sauté onion, garlic, and parsley until onion is translucent.
2
Add artichoke hearts and cook for 5 minutes.
3
Add chicken broth, cream of chicken soup, and half and half. Stir to combine. Simmer for 15–20 minutes.
4
Add Romano cheese, Italian blend cheese, and Tabasco. Stir until cheese is melted.
5
Taste and adjust seasoning. Serve hot.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 280kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 55mg19%
Sodium 820mg35%
Total Carbohydrate 16g6%
Dietary Fiber 3g12%
Sugars 4g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This soup is thick and rich — if you prefer a lighter consistency, add additional chicken broth to thin to your desired texture.

Keywords: artichoke heart soup recipe, Sandy English artichoke soup, cream of artichoke soup, Cajun artichoke soup, artichoke Romano soup, creamy artichoke bisque

Read it online: https://thefamilyrecipebook.com/recipe/recipes-artichoke-heart-soup/