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Parmesan Artichoke Soup with Crusty bread

Parmesan Artichoke Soup with Crusty Bread

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine Italian, Mediterranean
Servings 4 generous bowls

Equipment

  • Large soup pot or Dutch oven Ideal for sautéing and simmering the soup evenly.
  • Blender or immersion blender To puree the soup until smooth. A standard blender works just as well, though you'll need to blend in batches.
  • Sharp knife and cutting board For prepping the leek, garlic, and artichoke hearts.
  • Ladle For serving the soup.
  • Baking sheet For toasting the bread.

Ingredients
  

For the Soup

  • 2 tablespoons olive oil
  • 1 medium leek white and light green parts only, cleaned and thinly sliced
  • 3 garlic cloves minced
  • 1 14-ounce can of artichoke hearts in water, drained and chopped
  • 1 small Yukon gold potato peeled and diced (for creaminess)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes optional, for a little heat
  • 4 cups low-sodium chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese plus more for garnish
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • Juice of 1/2 lemon to brighten up the flavor
  • 2 tablespoons chopped fresh parsley optional garnish

For the Crusty Bread

  • 1 small rustic sourdough or artisan baguette
  • 2 tablespoons olive oil
  • 1 garlic clove peeled and halved

Instructions
 

Sauté the Aromatics

  1. Heat the olive oil in a large soup pot over medium heat. Add the sliced leeks and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for another minute until fragrant.

Build the Base

  1. Add the chopped artichoke hearts, diced potato, thyme, and crushed red pepper flakes. Stir well to coat everything in the oil and aromatics.

Simmer

  1. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce heat and simmer uncovered for about 20 minutes, or until the potatoes are fork-tender. This brothy soup base will develop rich flavor quickly thanks to the artichoke and leeks.

Blend Until Creamy

  1. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer to a blender in batches and puree until velvety. This step transforms it into a creamy artichoke soup with a luscious, silky texture.

Stir in the Parmesan and Cream

  1. Return the blended soup to low heat. Stir in the Parmesan cheese until melted, then pour in the heavy cream. Let it gently warm through for 5 minutes. Add the lemon juice, and season with salt and pepper to taste.

Toast the Bread

  1. While the soup simmers, preheat your oven to 375°F. Slice the bread and place on a baking sheet. Drizzle with olive oil and toast for about 8-10 minutes, flipping halfway through, until golden and crisp. Rub each slice with the cut side of the garlic clove for extra flavor.

Serve

  1. Ladle the hot soup into bowls and garnish with extra Parmesan and chopped parsley if using. Serve with the garlic-rubbed crusty bread on the side.