16/50 Parmesan Artichoke Soup
2 celery ribs, finely chopped
1 small yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
4 T butter
1 large garlic clove, minced
½ c flour
¼ t salt
¼ t black pepper
4 t Vegetarian Better Than Bouillon
4 c water
2 small bay leaves
2 t fresh thyme, minced
2 c half-and-half cream
¾ c shredded Parmesan cheese
4 oz marinated quartered artichoke hearts, drained and chopped
2 T sun-dried tomatoes, chopped
1 In a Dutch oven, sauté celery, onion and carrot in butter until tender, 5–6 minutes. Add garlic; sauté 1 minute longer. Stir in flour, salt and pepper until blended; stir in bouillon; gradually whisk in water. Add bay leaves and thyme. Bring to a boil. Cook and stir for 2 minutes until thickened.
2 Reduce heat to low or remove from heat while stirring in cream, cheese, artichokes and tomatoes. Raise heat and bring to a gentle boil. Lower heat and simmer uncovered 5 minutes until flavors are blended. Discard bay leaves.
This is the soup I didn’t know I was waiting my whole life to try. I loved everything about it. From the original recipe, I subbed in fresh thyme for dried because I had it on hand and half-and-half for heavy cream. I also used sun-dried tomatoes packed in oil because that was all I could find and just gave them a quick rinse before chopping. But everything works and tastes so good together in this soup. The marinated artichokes cut through the cream base and the thyme is perfect. I might be in love with fresh thyme, only time can tell. (Hee-hee!) And instead of making a “bonus” recipe with the leftover ingredients, I’m probably just going to make Parmesan Artichoke Soup again this week as soon as I go to the grocery store for more half-and-half. It’s just that good!
If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.