Dinner

Artichoke Soup with Pesto is for Dinner.

Artichoke Soup with Pesto takes 25 minutes to prepare.

Artichoke Soup with Pesto takes 25 minutes to cook.

Artichoke Soup with Pesto makes 4 servings.

The ingredients for Artichoke Soup with Pesto are:

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
2 1/2 cups (or more) low-salt chicken broth or vegetable broth

Here is how you make Artichoke Soup with Pesto:

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 saut? 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.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BRIANJCOOPER1.

The nutritional information for Artichoke Soup with Pesto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 185.4

• Total Fat: 15.8 g
• Cholesterol: 6.1 mg
• Sodium: 701.3 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 3.3 g
• Protein: 4.5 g

The dietary needs meet for Artichoke Soup with Pesto is Vegetarian