Creamy Artichoke & Roasted Garlic Soup
VegetarianINGREDIENTS
- 1 can Reese chopped artichokes
- 5 heads roasted garlic
- 3 cups vegetable broth
- 1 cup cream
- 1 onion
DESCRIPTION
Starting the meal with this soup introduces a comforting, warm dish that’s perfect for cold weather. Roasted garlic infuses the soup with a deep, caramelized flavor that pairs beautifully with the creamy, mild taste of artichokes.
DIRECTIONS
- Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 375°F for 30-40 minutes until caramelized.
- In a pot, sauté chopped onion in olive oil until softened.
- Stir in chopped artichokes and vegetable broth. Bring to a simmer.
- Add cream and roasted garlic cloves (squeezed from their skins). Blend until smooth using an immersion blender or regular blender.
- Adjust seasoning with salt, pepper, and optional herbs like thyme.
- Garnish with a drizzle of cream, parsley, or croutons if desired.