Best 7 Creamy Asiago And Artichoke Soup Recipes

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Indulge in the delectable Creamy Asiago and Artichoke Soup, a symphony of flavors that will tantalize your taste buds. This irresistible soup is crafted with a velvety blend of artichokes, leeks, garlic, and onions, simmered in a rich broth infused with white wine and Parmesan cheese. The addition of Asiago cheese lends a nutty and sharp flavor, while heavy cream creates a luscious, creamy texture. This culinary masterpiece is not only a feast for the palate but also a visual delight, adorned with vibrant green artichokes and a sprinkle of fresh parsley.

In addition to the Creamy Asiago and Artichoke Soup, this comprehensive article offers a diverse collection of equally enticing recipes. Embark on a culinary journey with the hearty and comforting Chicken Noodle Soup, a classic dish brimming with tender chicken, flavorful vegetables, and a savory broth. If you're craving a taste of the Mediterranean, the Minestrone Soup awaits you, a vibrant and colorful medley of vegetables, beans, and pasta, bathed in a flavorful tomato broth.

For those seeking a luscious and creamy indulgence, the Creamy Tomato Soup beckons, offering a velvety blend of ripe tomatoes, aromatic herbs, and a touch of cream. And if you desire a spicy kick, the Spicy Black Bean Soup is your perfect choice, featuring a harmonious blend of black beans, corn, and a medley of zesty spices, simmered in a rich broth.

Whether you're a seasoned chef or a novice in the kitchen, this article has something for every palate. Delve into the world of soups and discover the boundless possibilities of flavor and nourishment.

Let's cook with our recipes!

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Steps:

  • Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  • Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
  • Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAMY CAULIFLOWER SOUP WITH ARTICHOKE HEARTS, ASIAGO AND BACON!



Creamy Cauliflower Soup With Artichoke Hearts, Asiago and Bacon! image

Make and share this Creamy Cauliflower Soup With Artichoke Hearts, Asiago and Bacon! recipe from Food.com.

Provided by KerfuffleUponWincle

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

5 cups fresh cauliflower (1 large head, core and leaves removed, then chopped)
2 (14 1/2 ounce) cans chicken broth
1/2 cup heavy cream
1/4 teaspoon nutmeg (freshly grated)
1/4 teaspoon pepper (freshly ground)
1 (12 -14 ounce) can artichoke hearts (drained and chopped)
1/2 cup asiago cheese (shredded)
6 slices bacon (cooked crisp, drained and crumbled)

Steps:

  • Cook bacon until crisp; drain on paper towels and set aside.
  • Simmer cauliflower in chicken broth until tender (about 10 minutes). Puree in blender until it is as smooth as you'd like. Return to pot.
  • Add seasonings and heavy cream; heat through over very low heat.
  • Top individual servings with artichoke hearts, shredded Asiago cheese, and crumbled bacon.

Nutrition Facts : Calories 181.8, Fat 12.3, SaturatedFat 6.1, Cholesterol 32.6, Sodium 586.1, Carbohydrate 12.5, Fiber 6.7, Sugar 2.7, Protein 7.7

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Sandra Lee

Time 45m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

TUSCAN TOMATO ARTICHOKE SOUP



Tuscan Tomato Artichoke Soup image

A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.

Provided by megbus01

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 (15 ounce) can artichoke hearts, drained and chopped
1 (15 ounce) can Italian-style diced tomatoes
1 cup vegetable broth
½ cup chopped roasted red bell peppers
1 teaspoon dried basil
1 teaspoon herbes de Provence
salt and ground black pepper to taste
¾ cup nonfat half-and-half
½ cup grated Parmesan cheese

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
  • Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
  • Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.7 g, Cholesterol 11.1 mg, Fat 10.6 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 3.1 g, Sodium 1309.6 mg, Sugar 7.3 g

CREAMY ARTICHOKE AND ASIAGO PASTA



Creamy Artichoke and Asiago Pasta image

One of my close-but-not-quite recipe ideas from RSC #11. A nice, family pasta dish with a creamy sauce. Use it as a meatless meal or pair it with a robustly-flavored meat.

Provided by 3KillerBs

Categories     Potluck

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb rotini pasta
1 (12 ounce) jar marinated artichoke hearts
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1/2 onion, finely chopped
1/2 teaspoon dried basil
1/2 cup dry white wine
1 1/2 cups milk
1/4 cup all-purpose flour
1/2 cup asiago cheese
2 tablespoons fresh parsley, chopped
salt and pepper
1/2 teaspoon cayenne chili pepper flakes (optional)
additional parsley (to garnish)

Steps:

  • Cook rotini according to package directions. Keep hot.
  • Drain and chop artichoke hearts.
  • In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
  • Add artichokes. Heat gently, stirring often.
  • Add basil and white wine.
  • Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
  • Stir in Asiago and parsley. Taste and adjust seasonings.
  • Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.

Nutrition Facts : Calories 430.4, Fat 8.1, SaturatedFat 2.3, Cholesterol 8.5, Sodium 90.3, Carbohydrate 71.8, Fiber 5.9, Sugar 2.5, Protein 14.6

CREAMY ARTICHOKE SOUP WITH PARMESAN SKINS



Creamy artichoke soup with Parmesan skins image

Artichoke makes this soup ultra silky and the crispy skins add a hit of crunch and flavour - perfect as a starter for dinner with friends

Provided by Jane Hornby

Categories     Soup, Starter

Time 1h

Number Of Ingredients 10

juice ½ lemon
500g Jerusalem artichokes
2 tsp vegetable oil
25g butter
1 onion , roughly chopped
1 floury potato (about 140g/5oz), such as King Edward, roughly chopped
600ml vegetable stock or chicken stock
3 tbsp whipping or double cream , plus a little extra to serve (optional)
1-2 tbsp finely grated parmesan (or vegetarian alternative)
1 rosemary sprig, leaves only, finely chopped

Steps:

  • Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.
  • Melt the butter in a large saucepan, and add the onion, potato, and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.
  • Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.
  • Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over, and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary and roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.

Nutrition Facts : Calories 371 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

ASIAGO CHEESE AND ARTICHOKE DIP



Asiago Cheese and Artichoke Dip image

Looking for a distinctive appetizer? Then check out this great dip made using Asiago cheese and artichoke. Serve with breadsticks for a delicious snack.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 16

Number Of Ingredients 9

1 package (8 oz) fat-free cream cheese
1/2 cup fat-free sour cream
2 tablespoons fat-free half-and-half or evaporated fat-free milk
1/4 teaspoon salt
3/4 cup shredded Asiago cheese (3 oz)
1 can (14 oz) artichoke hearts, drained, chopped
4 medium green onions, chopped (1/4 cup)
2 tablespoons chopped fresh parsley
Crisp breadsticks or crackers

Steps:

  • Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish.
  • Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

Tips:

  • To save time, use pre-cooked or canned artichoke hearts. However, if you have fresh artichokes, here's how to prepare them: Cut off the stem and the top 1/3 of the artichoke. Using a spoon, scoop out the fuzzy choke from the center. Cut the artichoke into quarters and remove any remaining fuzzy bits. Place the artichoke quarters in a bowl of cold water acidulated with lemon juice to prevent them from browning.
  • If you don't have Asiago cheese, you can substitute Parmesan or Romano cheese.
  • For a thicker soup, add more flour or cornstarch to the roux.
  • To make the soup ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
  • To freeze the soup, let it cool completely and then transfer it to freezer-safe containers. Freeze the soup for up to 3 months. When you're ready to serve, thaw the soup overnight in the refrigerator or at room temperature for several hours. Then, reheat the soup over medium heat until warmed through.

Conclusion:

This creamy Asiago and artichoke soup is a delicious and easy-to-make dish that's perfect for a quick lunch or dinner. It's also a great way to use up leftover artichokes. With its creamy texture, rich flavor, and cheesy goodness, this soup is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!

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