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 A simple healing bowl of Artichoke Soup – comforting, affordable and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable! Can be made with fresh, frozen or canned artichoke hearts. 

Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! #feastingathome #artichokes #artichoke #artichokesoup #vegan #keto

This simple, adaptable recipe for Artichoke Soup has been happening quite a lot in the last few weeks. I love the pretty light green color, deep earthy flavor and silky creamy texture, a perfect contrast to crusty whole-grain bread.

Using frozen artichoke hearts turns this into a very quick 30-minute dinner, which feels elegant and luxurious. But feel to use fresh hearts if accessible!

Keep this totally vegan or swirl in sour cream or yogurt for extra richness. Either way, you are sure to love how the earthy artichoke flavor really comes through!

Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! #feastingathome #artichokes #artichoke #artichokesoup #vegan #keto

Here I’ve sautéed onion, garlic and celery. Add broth, artichoke hearts and a cup of potatoes and either fresh thyme or sage. When the potatoes are tender, blend it up until silky smooth.

Make sure to blend long enough so that all the silky fibers disappear, which takes a full minute of blending.

Artichoke Soup Recipe ! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! #feastingathome #artichokes #artichoke #artichokesoup #vegan #keto

Swirl in a little sour cream and a squeeze of lemon, or keep the artichoke totally vegan.

A little truffle oil elevates the artichoke soup even further, especially if going the vegan route.

Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! #feastingathome #artichokes #artichoke #artichokesoup #vegan #keto

Serve the Artichoke Soup with a loaf of good crusty bread, and you have a deep earthy and satisfying meal.

Garnish the soup with a swirl of sour cream (or yogurt), truffle oil, a sprig of thyme, black finishing salt, toasted pinenuts, croutons, or try this vegan cheesy sprinkle!

Black finishing salt adds a beautiful contrast to the light green soup.

Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! #feastingathome #artichokes #artichoke #artichokesoup #vegan #keto

Artichoke Soup, so simple, so easy! One of my favorites!

Frozen artichokes hearts are found in most grocery stores and at Trader Joes, which makes this recipe a snap! I always keep some in my freezer for dinner emergencies. They really do come in handy! And of course, if you have access to fresh artichokes near you, absolutely, use fresh, which always elevates the flavor.

Happy cooking,


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Artichoke Soup- a simple easy recipe that is vegan-adaptable.

Artichoke Soup

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: soup, vegan
  • Method: stove-top
  • Cuisine: northwest


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.


Units Scale
  • 2 tablespoons olive oil
  • 1 large white onion, big dice
  • 46 garlic cloves, rough chopped
  • 2 celery stalks, sliced
  • 1 cup potatoes, thinly sliced or diced- or sub cauliflower, or more artichoke hearts
  • 1 x 12ounce bag frozen artichoke hearts ( or sub fresh hearts, or jarred, see notes)
  • 3 cups veggie broth
  • 1/3 cup cashews- optional ( see notes)
  • 1 1/4 teaspoon kosher salt
  • 6 sage leaves or 1 tablespoon fresh thyme
  • a squeeze of lemon, to taste
  • pepper to taste

Garnish: ¼ cup sour cream (or yogurt), truffle oil, a sprig of thyme, black finishing salt, toasted pinenuts, croutons, vegan cheesy sprinkle!


  1. Sauté the onion in olive oil, over medium-high heat in a pot, stirring for 3-4 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, optional cashews,  salt and sage (or thyme).
  2. Bring to a boil, cover, lower heat and simmer until potatoes are very tender about 15 minutes.
  3. 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!!!
  4. Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
  5. Taste, and adjust salt and lemon to taste.
  6. Season with pepper.
  7. Serve in bowls with a sprig of thyme a swirl of sour cream or vegan sour cream (see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, or add croutons, toasted pinenuts, vegan cheesy sprinkle.


If skipping the dairy, feel free to add 1/3 cup raw cashews to the soup while it is simmering for extra richness, then blend these with the soup.

If using canned artichoke hearts- make sure they are canned in water. If all you have is marinated artichokes, rinse them really well before using– they are way more acidic, so you may not need the lemon.

Feel free to use 12 ounces of fresh artichoke hearts (a scant, 3 cups). An inch of stem is perfectly ok, just make sure to slice thinly. Scoop out all the silky fibers. Cut into small pieces so they cook fast.

For a burst of extra green vibrant color, add a handful of fresh baby spinach ( or some fresh Italian parsley) to the blender when blending into a puree. ( I did not do this in the photo’s above, but have in the past.)

For the pretty sour cream swirl on the top, use a tiny whisk and whisk water with sour cream or yogurt to thin by half. Swirl it in right before serving using a spoon.


  • Serving Size: 1½ cup serving- with ¼ cup sour cream added to the batch
  • Calories: 179
  • Sugar: 3.8 g
  • Sodium: 586.7 mg
  • Fat: 8.8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 23.3 g
  • Fiber: 7.6 g
  • Protein: 5.3 g
  • Cholesterol: 5 mg

Keywords: artichoke soup, vegan artichoke soup, creamy artichoke soup, artichoke soup recipes, artichoke soup keto,

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Recipe rating


  1. Velouté chic agrémenté de lard fumé, très réconfortant par ce froid, j’ai adoré et mon mari aussi .

  2. I make this soup every 3 to 4 weeks and absolutely love it! It is creamy, artichokey and very satisfying. I make bone broth from the Costco rotisserie chicken and use that, and then I also top it with hot Italian sausage sprinkled on. Not vegan then of course but so delicious. I’ve also made it strictly vegan and then put crumbled mushrooms on top also very delicious. I substitute tarragon for the spice

  3. My husband and I both really enjoyed this. I made a quick version with two cans of artichoke hearts and one can of potatos. It is very smooth and with a nice flavour, which he found sweet and I found anything but sweet.

  4. Delicious! I made this for the first time last night and we all LOVED it! Didn’t change a thing and served with a drizzle of thinned Greek yogurt. The lemon juice adds such a lovely brightness to the soup. An absolute winner, thanks!

  5. 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.

  6. 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?

    1. Toasted pinenuts would be great! Or Even the Vegan Cheesy Sprinkle. I’ll note it. 🙂

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

  8. 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.

  9. This looks delicious! Cant wait to try. I’m curious, though – why the high sodium level (1006mg)? I’m vegan so I’ll use vegetable broth. Is the chicken broth the source of salt?

  10. 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!

  11. 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!

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

    1. Sorry for the delay. Great question, and I’m not sure. Did you try it? Curious! Let me know if it worked.

  13. I don’t understand the rave reviews. This soup tastes mostly of celery and is a most unappetizing shade of khaki.

  14. 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!

      1. If they are marinated in olive oil and vinegar- you will need to rinse well in water. If packed in water you should be fine Venus!

  15. 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 🙂

    1. So glad you liked it Darla! One of my current favorites right now, we’ve made it 4 times in the last few weeks! So simple, but oh so satisfying! Especially with good bread. 😉

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

        1. I think that would be ok and long as you do a short cook, like 4-5 minutes on high pressure. Just enough to get the potatoes soft.

  17. 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.

  18. 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.

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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