- Yields: about 2 quarts
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon high-heat oil
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons Herbes de Provence
- 1 teaspoon celery seed
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 3 (14-ounce) cans artichoke hearts, drained
- 2 cups vegetable stock
- 2 cups low-fat milk
- 1/2 cup cream
- 1 bay leaf
Directions
Heat oil in a large soup pot over medium heat. Cook onions, celery, carrots, garlic, thyme, Herbes de Provence, celery seed, cayenne pepper, salt and pepper until soft, 8 to 10 minutes.
Add artichoke hearts, vegetable stock, milk, cream and bay leaf. Bring to a simmer and cook for 30 minutes. Remove bay leaf and carefully blend soup with an immersion blender or in batches in a blender or food processor. Adjust seasoning and serve.
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