Ingredients
Vegetables and Aromatics:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 1 cup diced tomatoes
Main Ingredients:
- 1 can (14 oz) artichoke hearts, drained and quartered
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
Seasoning:
- Salt and black pepper to taste
Garnish:
- Fresh parsley, chopped
- Additional Parmesan cheese
Instructions
Step 1: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots, cooking for 5-7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add the Base Ingredients
Pour in the diced tomatoes and stir well. Add the drained and quartered artichoke hearts, cooking for 2-3 minutes to incorporate the flavors.
Step 3: Simmer the Soup
Add the chicken or vegetable broth to the pot, along with the oregano, thyme, and red pepper flakes. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Step 4: Blend the Soup
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
Step 5: Add Cream and Cheese
Stir in the heavy cream and Parmesan cheese, cooking on low heat until the cheese is melted and the soup is creamy. Add the lemon juice and season with salt and pepper to taste.
Step 6: Serve
Ladle the soup into bowls and garnish with freshly chopped parsley and additional Parmesan cheese.