Creamy Asiago and Artichoke Soup
Indulge in a bowl of velvety comfort with this Creamy Asiago and Artichoke Soup, a luxurious blend of earthy artichoke hearts, rich Asiago cheese, and fragrant garlic. Perfectly balanced with the light tang of heavy cream and a touch of seasoning, this soup is both hearty and refined. The star ingredients—shredded Asiago cheese and tender artichokes—create a flavor-packed experience, while a smooth purée ensures every spoonful is irresistibly creamy. Quick to make in just 45 minutes, this recipe is ideal for cozy weeknight dinners or elegant entertaining. Serve it with crusty bread for dipping, and garnish with fresh parsley for a pop of color and freshness. Whether you’re seeking a new way to enjoy artichokes or a showstopping soup recipe, this dish delivers comfort and elegance in every bite.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 14-ounce can Canned artichoke hearts, drained and roughly chopped
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 cup Asiago cheese, shredded
- 2 tablespoons All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 loaf Crusty bread (optional, for serving)
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the chopped onion and sauté until softened and translucent, about 5-6 minutes.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the chopped artichoke hearts to the pot and cook for 2-3 minutes, allowing them to warm through.
Sprinkle the flour over the mixture and stir well to coat everything evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the chicken or vegetable broth, whisking constantly to avoid lumps. Bring the mixture to a simmer.
Reduce the heat to low and stir in the heavy cream. Allow the soup to gently simmer for 10 minutes, stirring occasionally.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until creamy.
Return the soup to the pot (if using a countertop blender) and stir in the shredded Asiago cheese. Cook over low heat, stirring constantly, until the cheese has melted completely.
Season the soup with salt and pepper, adjusting to taste.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve with crusty bread for dipping.
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 8640 mg | 376% | |
| Total Carbohydrate | 263.2 g | 96% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 12.5 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1156 mg | 89% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1289 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
