Creamy Artichoke Parmesan Soup Recipe

This Creamy Artichoke Parmesan Soup is a luxurious and heartwarming dish, perfect for chilly evenings or anytime you crave a comforting classic. The artichokes lend a subtle sweetness and a unique texture, while the Parmesan cheese adds a rich, savory depth of flavor. The creamy broth ties everything together, making this soup an irresistible indulgence.
This recipe is surprisingly easy to make, requiring minimal prep work and only one pot. Whether you're a seasoned cook or a beginner in the kitchen, you can whip up this delicious soup with confidence. Plus, it's a crowd-pleaser, sure to be enjoyed by all ages.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 large artichokes, trimmed and chopped (or 2 (14-ounce) cans artichoke hearts, drained)
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup dry white wine (optional)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute, until fragrant.
2. If using fresh artichokes, add them to the pot and cook for 5 minutes, stirring occasionally. If using canned artichoke hearts, add them now.
3. Pour in the chicken broth and white wine (if using). Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the artichokes are tender.
4. Remove the pot from the heat and stir in the heavy cream, Parmesan cheese, and thyme. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
5. Season with salt and pepper to taste. Garnish with additional Parmesan cheese and serve hot.