Creamy Artichoke & Roasted Garlic Soup
INGREDIENTS
- Reese Chopped Artichokes
- Roasted Garlic
- Vegetable Broth
- Cream
- 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
- Roast the garlic: Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 375°F (190°C) for 30-40 minutes until caramelized.
- Sauté the base: In a pot, sauté chopped onion in olive oil until softened.
- Add the artichokes and broth: Stir in chopped artichokes and vegetable broth. Bring to a simmer.
- Blend with cream: Add cream and roasted garlic cloves (squeezed from their skins). Blend until smooth using an immersion blender or regular blender.
- Season: Adjust seasoning with salt, pepper, and optional herbs like thyme.
- Serve: Garnish with a drizzle of cream, parsley, or croutons if desired.