Cream of Artichoke Soup

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

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Nutritional Information

Amount per serving
  • Calories: 195
  • Fat: 7.8g
  • Saturated fat: 4.4g
  • Protein: 7.8g
  • Carbohydrate: 24.7g
  • Fiber: 5.1g
  • Cholesterol: 19mg
  • Iron: 0.7mg
  • Sodium: 604mg
  • Calcium: 118mg


  • 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


  1. 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. 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.
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