Roasted Artichoke Soup...

Roasted Artichoke Heart Soup...

Roasted Artichoke Heart Soup

You're gonna LOVE this...

This soup was fantastic. It was very cold outside and I wanted something WARM!

I went to the pantry and started searching for something warm to eat. The artichoke hearts caught my eye and a recipe popped in my head!

 Roasted Artichoke Heart Soup:

4 cups of chicken broth, low sodium *(less sodium/salt in this recipe the better)

1/2 cup of heavy cream

2 cans of mushroom soup, condensed

3 jars of water packed artichoke hearts, drained and leaves removed.

Roasted in 1 tablespoon of butter. (*Use hearts only)

2 small onions or 1 large, chopped fine, saute in 1 tablespoon of butter

Marsala Wine, 2 tablespoons

2 tablespoons of butter, divided

Garlic Pepper, to taste

*(not garlic salt...accidentally grabbed the wrong spice bottle for the photo)

Bacon, 6-8 slices, cooked & crumbled. Use as garnish for soup.

 Chop onion, fine

Saute onions in 1 tablespoon of butter, 2 tablespoons of Marsala Wine.

Season onions with garlic pepper (to taste).

 Mmmmmm this smells wonderful! Add to the stock pot when done.

 Bacon, cook until crisp and set aside. Later crumble and use for soup topping.

 In a stock pot put 4 cups of low sodium chicken broth, 2 cans of cream of mushroom condensed soup, and 1/2 cup of heavy whipping cream. Cream together. Cook over medium heat. Stir often. 

 Add grilled onions to the soup stock and stir.

 After the artichokes have been drained & trimmed of leaves, place in a fry pan with 1 tablespoon of butter. Cook artichokes until roasted. 

 Add artichokes to the stock pot and stir. Reduce to a low heat and cook for 25-30 minutes.

 Yum....Almost ready to eat!

This soup is so GOOD, I can't wait to make it again....SOON!

Don't forget the BACON! 

This Gourmet Soup has Style...