It can be difficult finding ways to celebrate vegetables during the cold winter months. I do find myself in a rut sometimes without the plethora of beautiful warm-weather fresh veggies. This Artichoke Bisque is tasty, healthy, and requires minimal on-hand fresh vegetables.
Frozen vegetables come to the rescue in this delicious bisque. They are a great option anytime of year because they are frozen right after harvest and retain much of their nutritional content.
The crouton garnish provides a great textural variance to this dish and I love making them at home in my air-fryer. You can season them to your liking, and they are much healthier than their store-bought counterparts.
Artichoke Bisque with Air-Fried Croutons
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Loading...A rich and creamy soup that's dairy-free, gluten-free, and packed with veggies.
Ingredients
- Artichoke Bisque :
- 1 tbsp olive oil
- 1 small onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 32 oz. veggie stock
- 20 oz. bag frozen quarter artichoke hearts
- 1 1/4 cup frozen shelled edamame
- 1 bay leaf
- 1 tbsp Italian seasoning
- 1/2 tsp crushed red pepper
- Salt & pepper
- Ari-Fried Croutons:
- 2 cups bread of choice, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Instructions
For Soup:
Heat olive oil in a soup pot on medium-high heat. Add the onion and celery and sauté until softened about 5 minutes. Then add in the garlic and cook another minute.
At this point add in all the other ingredients, bring to boil, then cover and reduce heat to low. Simmer, stirring occasionally for 20 minutes.
Remove bay leaf.
Blend soup with an immersion blender until smooth then taste and adjust for seasoning.
For Croutons:
Preheat air-fryer to 390 degrees.
As it warms up, mix bread, oil, and seasonings until well combined.
Place in air-fryer basket and cook for 5-7 minutes, until toasted.
Notes
You will need either an immersion or stand blender to achieve the creamy consistency of this bisque.
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