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Cream of Artichoke Soup

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


  • 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.