Parmesan Artichoke Soup
 
Prep time
Cook time
Total time
 
A lighten up version inspired by the Nordstrom Cafe favorite.
Author:
Recipe type: Soup
Serves: 10 Servings[img:1]
Ingredients
  • 1 TBS. olive oil
  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • 2 cups carrots, diced
  • 1 cup red pepper, diced
  • 3 cloves garlic, minced
  • 1 Tbs. dried thyme
  • ¾ Tsp. salt
  • ½ Tsp. pepper
  • 2 Tbs. tomato paste
  • 2 Tbs. flour
  • 1 Tbs. corn starch
  • 8 cups chicken stock
  • 1 15 oz. can of artichokes, drained and chopped – reserve liquid
  • 2 bay leaves
  • 1 can low-fat evaporated milk
  • ½ cup shredded Parmesan cheese
  • ¼ cup sun-dried tomatoes, chopped (not in oil)
  • 2 cups diced chicken breast
  • ¼ cup instant mashed potatoes flakes (I used Trader Joe’s Garlic Butter)
Instructions
  1. In large stock pot heat the the olive oil and sauté the onion, celery, carrots and red pepper until tender. Add the garlic, thyme, salt, pepper and tomato paste - stir to incorporate, then cook 1 minute longer.
  2. Mix the flour and corn starch together, sprinkle over the top of the vegetables, then stir and cook for an additional minute.
  3. Gradually add chicken stock and artichoke liquid. Stir continuously until incorporated. Add 2 bay leaves. Cook until soup comes to a boil.
  4. Reduce heat. Whisk in can of evaporated milk (shake well before opening). Add Parmesan cheese. Keep whisking until cheese is well incorporated. Add chopped artichokes, sun-dried tomatoes and cooked chicken. Simmer uncovered for 10 minutes until flavors are blended.
  5. Sprinkle potato flakes on top of soup, stir to incorporate. In a few minutes the soup should thicken into a hearty chowder. Cook an additional 10 minutes. If you like the soup even thicker, add additional potato flakes one tablespoon at a time. Discard bay leaves before serving.
Recipe by Seasonal Muse at https://www.seasonalmuse.com/parmesan-artichoke-soup/