| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 cup frozen chopped onions, thawed
- 2 (14-ounce) cans artichoke hearts, coarsely chopped
- 1 (32-ounce) box low-sodium vegetable broth
- 1 cup lowfat yogurt, divided
- Salt and freshly ground pepper
- 2 tablespoons prepared pesto sauce
- 1 1/2 tablespoons lemon juice
Instructions
- In a large stockpot, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches. Whisk in 3/4 cup yogurt and season with salt and pepper.
- In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 243 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 12 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 4 mg |
| Sodium | 1277 mg |
Reviews
I followed the recipe, adding salt and pepper with each ingredient and tasting each step of the way. At first it was a little tart, but with the added salt and pepper I got it perfect. I also salted a couple of cloves of garlic with the onions. Very easy and love the soup. 🙂
My family liked this soup a lot. I added some garlic, thyme, and nutmeg. I added the pesto without the lemon juice and garnished with some chopped grilled asparagus. It was fancy, but so easy. I will make this again. Don’t be afraid to add your own stamp to recipes.
This soup was very tart. Far too much lemon juice. I would not make again. A waste of money and time.
People, rating it low when y’all didn’t make the recipe your own? This is easy low-cal awesome soup. Be BOLD…Jazz it up to suit your taste!! That’s how I added a lot of flavor, but that requires COOKING!! Loved the proportions of this recipe, added fresh herbs, doubled the yogurt, about 1/2 a cup of fresh parmesan, a clove of garlic, lemon and Worchstershire sauce. FANTASTIC. That’s why it’s called COOKING, add flavors to taste & your sensibilities. My family LOVED it, said it tasted like the stuffed artichokes I make for Easter every year.
This was not very good. I had to really jazz it up for my family to even eat it. I put cheese and green onions and chips on tops. It was a soup I will not use again.
This soup was ok. I thought it would be tastier. It actually had a bite to it. It is good for low calorie, but not sure if I would make it again.
Probably won’t make this again, it was pretty bland. I did use fat free yogurt rather than low fat but I can’t imagine that would have made that big of a difference in taste. It sounded really good, we love artichokes and artichoke hearts but there wasn’t much flavor in this.
this ia a very easy and tasty soup i uses my blender so i cooled the soup a bit first before somothing the soup. so if you are an artichoke lover make this soup
great for my low calorie diet.