Creamy Artichoke Soup

• 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

1. In a large stockpot, heat the oil over medium heat.
2. Add the onions and saute until soft and translucent, about 3 minutes.
3. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes.
4. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally.
5. Puree until smooth with a hand blender or in a blender in small batches.
6. Whisk in 3/4 cup yogurt and season with salt and pepper.
7. In a small bowl, stir together the pesto sauce and lemon juice.
8. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.

olive oil, onions, vegetable broth, lowfat yogurt, salt, pesto sauce, lemon juice

Taken from www.foodnetwork.com/recipes/sandra-lee/creamy-artichoke-soup-recipe.html (may not work)