Creamy Artichoke Soup

1. 1

   In a large stockpot, heat the oil over medium heat.

2. 2

   Add the onions and saute until soft and translucent, about 3 minutes.

3. 3

   Add the artichoke hearts, season with salt and pepper and saute another 5 minutes.

4. 4

   Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally.

5. 5

   Puree until smooth with a hand blender or in a blender in small batches.

6. 6

   Whisk in 3/4 cup yogurt and season with salt and pepper.

7. 7

   In a small bowl, stir together the pesto sauce and lemon juice.

8. 8

   Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.