Artichoke Heart Soup Recipe

Name: Artichoke Heart Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup thinly sliced onion; 4 garlic cloves, minced; 2 celery ribs, with leaves; 14 ounces artichokes, drained; 1 cup chopped tomato; 2 cups peas, fresh, frozen, canned; 8 cups garlic stock or 8 cups vegetable stock; 1 tablespoon lemon juice; 1 -2 tablespoon chopped fresh basil (1/2 teasp. dried); 1 teaspoon salt; ¼ teaspoon black pepper; grated parmesan cheese (optional) or romano cheese (optional); chopped fresh parsley (optional)

Servings: persons

1 tablespoon olive oil
1 cup thinly sliced onion
4 garlic cloves, minced
2 celery ribs, with leaves
14 ounces artichokes, drained
1 cup chopped tomato
2 cups peas, fresh, frozen, canned
8 cups garlic stock or 8 cups vegetable stock
1 tablespoon lemon juice
1 -2 tablespoon chopped fresh basil (1/2 teasp. dried)
1 teaspoon salt
¼ teaspoon black pepper
grated parmesan cheese (optional) or romano cheese (optional)
chopped fresh parsley (optional)

1
Warm the oil in a large nonreactive soup pot and saute' onions and garlic on medium heat for about 5 minutes, until lightly browned, stirring occasionally.
2
Meanwhile, thinly slice the celery to make about 1 cup and cut the artichoke hearts into eighths.
3
When the onions are golden brown, add the artichoke hearts and celery and cook for 5 min., stirring.
4
Stir in the tomatoes and peas and gently simmer for about 5 more minutes.
5
Add the stock, lemon juice, basil, salt, and pepper, increase the heat to medium-high, and cook for about 10 minutes.
6
Top with cheese and parsley.

1044

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup thinly sliced onion, 4 garlic cloves, minced, 2 celery ribs, with leaves, and more.

Yes, Artichoke Heart Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Heart Soup

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