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Artichoke soup with pesto


Bon Appetit 2008
4 servings

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  • 4 Tbsp olive oil, divided
  • 3 Tbsp grated parmessan
  • 2 Tbsp chopped basil
  • 2 large garlic cloves, chopped, divided
  • 1 large onion, chopped (about 2 cups)
  • 2 8-oz packages frozen artichoke hearts
  • 2 1/2 cup chicken or vegetable broth



Step 1

Puree 3 Tbsp olive oil, cheese, basil, and 1/4 tsp chopped garlic in mini processor until smooth. Season pesto with salt and pepper. Heat 1 Tbsp oil in heavy large saucepan over medium-high heat. Add onion and saute until soft, about 6 min. Add garlic and stir for 30 seconds. Add artichoke and broth. Bring to a boil, reduce heat to medium-low, cover and simmer until artichokes are soft (about 7 min). Working in batches, puree soup in blender until almost smooth. Strain into same saucepan, pressing solids to release liquid. Thin with additional broth by 1/4 cupfuls if desired. Season soup with salt and pepper. Season individual bowls with pesto.

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