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.
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!
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.
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.
Serve the Artichoke Soup with a loaf of good crusty bread, and you have a deep earthy and satisfying meal.
Black finishing salt adds a beautiful contrast to the light green soup.
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.
More recipes you may like:
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- Creamy Vegan Mushroom Artichoke Pasta
- Instant Pot Chicken Artichoke Soup with Wild Rice
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.
- 2 tablespoons olive oil
- 1 large white onion, big dice
- 4–6 garlic cloves, rough chopped
- 2 celery stalks, sliced
- 1 cup potatoes, thinly sliced or diced- or sub cauliflower, or more artichoke hearts
- 1 x 12-ounce bag frozen artichoke hearts ( or sub fresh hearts, or jarred, see notes)
- 3 cups veggie broth
- 1/3 cup cashews- optional ( see notes)
- 1 ¼ teaspoon kosher salt
- 6 sage leaves or 1 tablespoon fresh thyme
- a squeeze of lemon, to taste
- pepper to taste
- 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).
- 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 and lemon to taste.
- Season with pepper.
- 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
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