I created this silky soup one rainy afternoon when I had a craving for a warm bowl of creamy soup for lunch. We cook and eat a lot of soup in our home but unfortunately I didn’t have any soup on hand. But I did have cream cheese {my favorite} and chicken broth and after looking through the pantry I found a can of artichoke hearts. And this folks was how a delicious soup recipe was created!

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Cream of Artichoke Soup

Makes 6 servings

Ingredients

8 ounce Cream Cheese spread {I like Chive and Onion or the hard to find Spinach and Artichoke}
14 ounce can of artichoke hearts drained and chopped
3 cups chicken broth {or substitute vegetable broth for vegetarian}
1 shallot minced
3 tbsp butter
salt and pepper to taste
1 baguette sliced,
toasted and topped with olive oil and Parmesan cheese

Instructions

In a saucepan, add butter and melt over medium heat.
Add shallots and cook for a couple minutes until golden, stirring occasionally.
Pour in chicken broth and let simmer on med low for about 5 minutes.
Mix in Cream Cheese spread and let melt and combine.
Finally, add chopped artichoke hearts.
Season with salt and pepper.
Remove from heat and blend with an immersion blender (or pour into a blender) until smooth and creamy. Blend well!
Serve in a soup bowl with a couple Parmesan bread slices on the side.

I originally used Spinach and Artichoke Cream Cheese spread for this recipe but I believe {sniff, sniff} it has been discontinued.
Plain cream cheese will work but I like the Chive and Onion flavor the best.