Parmesan Artichoke Soup

Soups

This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese.

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TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 12 servings (3 quarts).

4 celery ribs, finely chopped
1 medium onion, finely chopped
1/2 cup finely chopped carrot
1/2 cup butter, cubed
3 garlic cloves, minced
1 cup all-purpose flour
4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
3 bay leaves
1 quart heavy whipping cream
1-1/2 cups shredded Parmesan cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/4 cup sun-dried tomatoes (not packed in oil), chopped

1. In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened.
2. Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves.