ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cream of Artichoke Soup

Yield 5 servings (serving size: 1 1/4 cups soup, 1 1/2 teaspoons sun-dried tomatoes, and 1 1/2 teaspoons cheese)
Prep: 7 minutes; Cook: 32 minutesWhole milk adds richness to this soup in the same way half-and-half or cream would--but with significantly fewer calories and less fat.

Ingredients

  • 2 tablespoons butter
  • 3 cups frozen country-style shredded hash brown potatoes (such as Ore-Ida)
  • 2 cups frozen chopped onion
  • 1/2 cup matchstick-cut carrot
  • 2 teaspoons minced garlic
  • 1 (9-ounce) package frozen artichoke hearts, thawed
  • 3 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 2 1/2 tablespoons chopped drained oil-packed sun-dried tomatoes
  • 2 1/2 tablespoons shredded fresh Parmigiano-Reggiano or Parmesan cheese

Nutrition Information

  • calories 195
  • fat 7.8 g
  • satfat 4.4 g
  • protein 7.8 g
  • carbohydrate 24.7 g
  • fiber 5.1 g
  • cholesterol 19 mg
  • iron 0.7 mg
  • sodium 604 mg
  • calcium 118 mg

How to Make It

  1. Melt butter in a large saucepan over medium-high heat. Add hash brown potatoes and next 4 ingredients; sauté 6 minutes or until vegetables are tender. Add broth, pepper, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

  2. Place half of potato mixture in a blender, and process until smooth. Pour puréed soup into a bowl, and repeat procedure with remaining half of potato mixture. Return puréed soup to pan; stir in milk. Cook over medium-high heat 2 minutes or until thoroughly heated. Ladle soup into individual bowls; top with sun-dried tomatoes, and sprinkle with cheese. Serve immediately.

Oxmoor House Healthy Eating Collection