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Recipes
September 2008

Artichoke Soup with Pesto

By The Bon Appétit Test Kitchen

1.5

(2)

Recipe information

  • Total Time

    25 minutes

  • Yield

    4 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. 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 sauté 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.

Nutrition Per Serving

One serving contains the following: Analysis is based on using vegetable broth. Calories (kcal) 229.47t % Calories from Fat 66.3 Fat (g) 16.90t Saturated Fat (g) 2.73t Cholesterol (mg) 3.75t Carbohydrates (g) 15.38t Dietary Fiber (g) 7.47t Total Sugars (g) 4.61t Net Carbs (g) 7.91t Protein (g) 5.49t
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