Ingredients

• 1 tablespoon olive oil
• 1 onion
• 2 , 14 ounce
• 2 cloves garlic
• 1 teaspoon dried thyme
• 4 cups chicken broth
• 0.5 cups grated Parmesan cheese
• 1 tablespoon lemon juice
• 0.5 cups heavy cream
• salt and freshly ground black pepper to taste

Instructions

1. 1 Heat olive oil over medium heat in a large pot. Add onion and cook and stir until softened, about 5 minutes. Add artichoke hearts, garlic, and thyme, and cook for another 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Cook, uncovered, for about 10 minutes.
2. 2 Stir in Parmesan cheese and lemon juice. Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot. Discard any fibrous artichoke pieces that remain stuck to the blades, or strain for a smoother soup.
3. 3 Stir in heavy cream; season with salt and pepper. Simmer, stirring occasionally, until soup is heated through and flavors have melded together, another 4 to 5 minutes. Garnish with extra Parmesan cheese.

Nutrition per serving