Cream of Artichoke Soup

recipe
Prep: 7 minutes; Cook: 32 minutes

Whole milk adds richness to this soup in the same way half-and-half or cream would--but with significantly fewer calories and less fat.

Yield:

5 servings (serving size: 1 1/4 cups soup, 1 1/2 teaspoons sun-dried tomatoes, and 1 1/2 teaspoons cheese)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.