Artichoke Soup with Pesto

• 4 tablespoons extra-virgin olive oil, divided
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 2 large garlic cloves, chopped, divided
• 1 large onion, chopped (about 2 cups)
• 2 8-ounce packages frozen artichoke hearts, thawed
• 21/2 cups (or more) low-salt chicken broth or vegetable broth

1. Puree 3 tablespoons oil, cheese, basil, and 1/4 teaspoon chopped garlic in mini processor until smooth.
2. Season pesto with salt and pepper.
3. Heat 1 tablespoon oil in heavy large saucepan over medium-high heat.
4. Add onion and saute until soft, about 6 minutes.
5. Add all remaining garlic; stir 30 seconds.
6. Add artichokes and 2 1/2 cups broth.
7. Bring to boil, reduce heat to medium-low, cover, and simmer until artichokes are soft, about 7 minutes.
8. Working in batches, puree soup in blender until almost smooth.
9. Strain into same saucepan, pressing on solids to release liquid.
10. Thin with additional broth by 1/4 cupfuls if desired.
11. Season soup with salt and pepper.
12. Divide among bowls; drizzle with pesto.

extravirgin olive oil, parmesan cheese, fresh basil, garlic, onion, frozen artichoke, chicken broth

Taken from www.epicurious.com/recipes/food/views/artichoke-soup-with-pesto-243391 (may not work)