Artichoke Soup with Pesto

1. 1

   Puree 3 tablespoons oil, cheese, basil, and 1/4 teaspoon chopped garlic in mini processor until smooth.

2. 2

   Season pesto with salt and pepper.

3. 3

   Heat 1 tablespoon oil in heavy large saucepan over medium-high heat.

4. 4

   Add onion and saute until soft, about 6 minutes.

5. 5

   Add all remaining garlic; stir 30 seconds.

6. 6

   Add artichokes and 2 1/2 cups broth.

7. 7

   Bring to boil, reduce heat to medium-low, cover, and simmer until artichokes are soft, about 7 minutes.

8. 8

   Working in batches, puree soup in blender until almost smooth.

9. 9

   Strain into same saucepan, pressing on solids to release liquid.

10. 10

    Thin with additional broth by 1/4 cupfuls if desired.

11. 11

    Season soup with salt and pepper.

12. 12

    Divide among bowls; drizzle with pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.