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!
Ingredients:
Makes 6 servings
- 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
Directions:
- 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.
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
Directions:
- 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.
Drain the can of artichoke hearts and roughly chop.
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 to taste.
Remove from heat and blend with an immersion blender
(or pour into a blender) until smooth and creamy.
Be sure to blend well or it will be stringy.
Slice a baguette and top with a drizzle
of olive oil and a sprinkle of Parmesan cheese.
Toast in the oven until crunchy.
Serve in a soup bowl with a couple Parmesan bread slices on the side.
Smooth, creamy, and a tasty soup for a cold, rainy day!
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