artichoke soup

Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! See notes for vegan.

Artichoke Soup 

olive oil

½ of a large white onion, big dice

garlic cloves, rough chopped

celery stalks, sliced

potatoes (diced) or sub cauliflower, or more artichoke hearts

artichoke hearts

veggie broth

¼ teaspoon kosher salt

sage leaves thyme

lemon,

pepper

Sauté the onion in olive oil, over medium-high heat in a medium pot, stirring for 2-3 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, salt and sage (or thyme). Bring to a boil, cover, lower heat and simmer until potatoes are very tender, about 15 minutes.

Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!

Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.

Taste, and adjust salt. Season with pepper.

Serve in bowls with a sprig of thyme a swirl of sour cream ( see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, croutons, toasted pinenuts, vegan cheesy sprinkle.

I loved this recipe.  I had to use quartered canned artichokes, as my local grocers do not carry frozen artichoke hearts.  I shall try it with frozen, if I can ever find them.  I also increased the simmering time so to make the blender part easier.

Delicious! I used a mix of veggie/chicken/ and cannellini bean  stock, sage, cauliflower and Monterey brand  vacuum packed artichoke hearts from Whole Foods. Very creamy and the artichoke flavor was not overwhelmed by the other ingredients. 
Thanks!

So simple and fresh. I made this using canned artichoke hearts, as frozen or fresh were not available. 
Super simple fast fresh Monday meal.

Easy to follow recipe and all the flavours were perfect. I can’t believe I’ve never used sage in my cooking before. I even added some truffle oil. It came out creamy and everyone thought it was a lot of work for me when I said I made artichoke soup but it wasn’t. (I bought the packages of artichokes at Whole Foods). I added The swirl of yogurt and sprigs of thyme. My teenage daughter thought it looked so fancy. My 2 year old refuses everything and he kept asking for more! We had it with sourdough bread. I felt so satisfied after :)

Never thought of making soup out of artichokes, but what a good idea! I made this soup with 2 cans of artichoke-hearts and without the potato. To finish it of with truffle oil turned out spectacular. It made a great lunch! I learn so much from your blog! I tell everyone about it. You're having a true fan!!! Thank you!

This soup! So easy and delicious. Never thought to try frozen artichoke hearts-delish!

I bought some artichokes because they looked pretty. I used 4 artichokes, and 4 youtube videos to work out what I was doing to get to the 'heart'! Worth it. I wandered off and almost all my liquid was boiled down after 20mins (the extra five was the time it took me to assemble the blender) so when blended up I had an incredible dip (which I'll also make again). Added some extra boiling water and I was back to soup, a squeeze of lemon and incredible. So much flavour. Thank you!

My family loved it. Easy to make and delicious

This soup was amazing!! I followed the steps just as written and I have zero complaints .
I’ve also printed 8 more of your recipes to make in the next weeks, so as a new vegetarian, thank you for all the inspiring content!

This is my favorite soup recipe! I’ve made it half a dozen times so far and every time I’m in bliss eating it. I usually follow the recipe but I often omit celery since we don’t often have it.

Delicous! I made this in my Ace Blender and it was great!

Thank you so much for this recipe. My husband and I absolutely loved this soup. So creamy, tasty, and easy to make.Fantastic

The texture was good but I am not a fan of this soup. Artichoke is a really difficult flavor to cook with as it clashes with all kinds of things. The potato and artichoke really don’t mesh we’ll for me.

Very good on my first attempt! Basically a nice cream of artichoke soup. Went great with the como bread I got at the store. The only thing I think I was missing was some sort of contrast -- like a nut to top it with. I'm not sure what would work well here. I don't think pepitas would go. Maybe pine nuts?

My husband and I both LOVED this recipe and will definitely be making it again. I only made a few tweaks… upped the onion some and added about 18 oz of artichoke since we wanted it to taste extra “artichokey”. I upped the stock to 4 cups to be sure the liquid covered everything in the pot. Ours needed extra salt which I added at the purée phase. 
To serve I toasted some sliced baguette brushed with olive oil and a pinch of salt and first placed that in the bowl. Then added soup, a dollop of creme fraiche and the truffle oil drizzle. So good!
I had leftovers that I ate cold the next day and just topped off in some toasted almonds and it was almost as good.

This is a silky and smooth artichoke soup that’s creamy, refreshing and full of lemon hints. It’s simple to make, cosy yet also luxurious and elegant!Recipe yields 4 servings (1 cup each)

Artichoke Soup

Tablespoons (30 grams) butter (or olive oil)

½ onion, peeled and diced

leek,

celery rib, chopped

garlic cloves, minced

artichoke hearts,

(250 grams) large potato, peeled and diced

salt

black pepper,

(80 ml) low-fat cream (full-fat is fine too)

lemon juice

parsley,

Mince the garlic, peel and dice the onion, the potato, and the leek. Cut the artichokes into halves, but reserve the petals from 1 artichoke heart for later.

Melt the butter in a large pot/Dutch oven over medium heat. Add onion, leek, celery, garlic, plus a pinch of salt and pepper. Sauté for 5 minutes, stirring occasionally.

Add potatoes, artichokes, broth, salt and pepper. Bring to the boil, reduce the heat to a simmer, cover with a lid and cook for about 15 minutes. Stir occasionally.

Stir in the cream, and cook for a few minutes. Turn the heat off and let it cool slightly.

Blend the soup quickly using a stand blender or hand blender. If you use a stand blender, be careful and make sure you work in batches (it&#39;s still hot!), and don&#39;t over blend (it&#39;s ok if the texture is not super smooth).

Return the soup to the pot, stir in the lemon juice, the parsley, and taste and adjust the consistency and the seasoning if needed.

Divide the soup into 4 bowls and serve with chopped parsley, freshly ground black pepper,and lemon wedges for extra lemon juice if desired. Don&#39;t forget crusty bread or crispy croutons!

Top 2 artichoke soup recipes from across the web

The most viewed artichoke soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Artichoke Soup

Artichoke Soup

Top 2 artichoke soup recipes from across the web

The most viewed artichoke soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Artichoke Soup

Artichoke Soup

The most viewed artichoke soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine