A delicious recipe for Artichoke Soup– made with simple ingredients! It is sumptuous and flavorful, perfect for entertaining, or easy enough for weeknights.
This simple Artichoke Soup recipe has been happening quite a lot in the last few weeks. I love the pretty light green color and silky, creamy texture, a perfect contrast to our sourdough bread.
Using frozen artichoke hearts makes this a very quick 30-minute dinner, which feels elegant and luxurious. But feel free to use fresh artichoke hearts if so inclined. Canned artichoke heart in water will do in a pinch.
This artichoke soup recipe tastes deliciously earthy, nutty, and complex, with a subtle sweetness. The artichoke flavor is accompanied by the richness of other ingredients such as onions, garlic, and potatoes, which add depth to the soup.
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! Love artichokes? Here are a couple more delicious soups to check out- Tomato Artichoke Soup with Fennel and Tarragon and Instant Pot Chicken Artichoke Soup with Wild Rice.
Table of Contents
Why You Will Love Artichoke Soup!
- Flavorful: Artichokes have a deep earthy flavor that shines in this soup. It adds a unique and delicious taste that will leave you wanting more.
- Creamy Texture: The addition of potatoes gives this soup a smooth and velvety texture, making it incredibly satisfying to eat.
- Versatile: This recipe is adaptable to different dietary preferences. It can be made vegan by skipping the optional sour cream or yogurt swirl, or you can add it for extra richness. You have the flexibility to customize it according to your preferences.
- Easy to Make: This soup comes together in just 35 minutes, making it a quick and convenient option for a weeknight dinner. If you use frozen artichoke hearts, it can be prepared even faster.
- Health Benefits: Artichokes are packed with vitamins, minerals, and antioxidants that offer numerous health benefits, such as improving digestion and promoting heart health. This soup allows you to enjoy the nutritional advantages of artichokes in a delicious and convenient way.
Ingredients IN Artichoke Soup Recipe
- Artichoke Hearts: This recipe can be made with fresh, frozen, or canned artichoke hearts (in water). If you can find fresh artichokes, they will provide the best flavor, but frozen or canned artichoke hearts work well too. Make sure to thaw frozen artichokes before using them in the soup.
- Onion, Garlic, Celery: These aromatic vegetables add depth of flavor to the soup. Sauté them until they are softened and fragrant before adding the other ingredients. Feel free to use leeks instead of onion.
- Broth or stock: Use homemade vegetable stock (or store-bought veggie broth) to keep the soup vegan. You can also use chicken broth or mushroom broth for added flavor.
- Potatoes: Adding potatoes gives the soup a creamy and velvety texture. Use Yukon Gold or Russet potatoes and cut them into small cubes for quicker cooking.
- Fresh Herbs: Fresh thyme or sage leaves add an earthy and aromatic taste to the soup. You can choose whichever herb you prefer or use a combination of both.
- Sour Cream or Yogurt: If you want to add richness to the soup, you can swirl in a dollop of sour cream or yogurt. This is optional and can be skipped to keep the soup vegan, or try vegan sourcream.
- Lemon: A squeeze of lemon juice brightens the flavors of the soup and adds a hint of acidity. Adjust the amount of lemon juice according to your taste preference.
- Truffle Oil: For an extra touch of luxury and depth of flavor, drizzle some truffle oil on top of the soup. This step is optional, especially if you’re keeping the soup vegan.
- Garnishes: You can garnish the soup with various options such as a swirl of sour cream or yogurt, toasted pine nuts, croutons, parmesan cheese, or a sprinkle of vegan cheesy sprinkle. Black finishing salt is also a great option to enhance the visual appeal of the soup.
See the recipe card below for a full list of ingredients and measurements.
How to make Artichoke soup
1. Sauté onion, garlic and celery in a large soup pot over medium heat. Add vegetable broth, artichoke hearts, a cup of potatoes and either fresh thyme or sage.
2. Simmer until potatoes are fork-tender.
3. Blend until smooth. Make sure to blend long enough so that all the silky fibers disappear, which takes a full minute of blending. I find a high blender works best here, more so than an immersion blender.
Variations
- To add richness, swirl in a little sour cream and a squeeze of lemon, or keep the artichoke totally vegan.
- To elevate, a little truffle oil elevates the artichoke soup even further, especially if going the vegan route.
Serving Suggestions
Serve the Artichoke Soup with a swirl of sour cream or yogurt or a drizzle of truffle oil along with a loaf of good crusty bread, and you have a deep, earthy and satisfying meal.
To add delicious texture, sprinkle with toasted pinenuts, croutons, toasted bread crumbs, or try this vegan cheesy sprinkle!
Black finishing Salt or Urfa Biber adds a beautiful dark contrast to the light green soup.
Storing Artichoke Soup
This artichoke soup recipe will keep up to 4 days in an airtight container in the refrigerator. Freeze (without the dairy) for up to 3 months.
Artichoke Soup FaQs
Yes, you can definitely use canned artichoke hearts in this soup. Just make sure to drain and rinse them before adding them to the soup. However, fresh or frozen artichoke hearts will provide a better flavor and texture.
While this recipe focuses on the flavors of artichokes, you can certainly add other vegetables to the soup if you’d like. Some options to consider are spinach, kale, carrots, or peas. Just make sure to adjust the cooking time accordingly.
Yes, you can make the soup in advance and store it in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat, stirring occasionally, until warmed through.
To make the soup creamier, you can add a dollop of sour cream, yogurt, or coconut milk. Alternatively, you can blend a small portion of the soup and then mix it back into the pot to create a thicker consistency.
What to serve with Artichoke Soup
More soup recipes you may enjoy
- Tomato Artichoke Soup with Fennel and Tarragon
- 25 Delicious Vegetarian & Vegan Soup Recipes
- Instant Pot Chicken Artichoke Soup with Wild Rice
Artichoke Soup, so simple, so easy! One of my favorites!
Frozen artichoke hearts are available in most grocery stores and at Trader Joe’s, making 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 Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: soup, vegan
- Method: stove-top
- Cuisine: northwest
Description
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 dairy-free.
Ingredients
- 2 tablespoons olive oil (or use butter if you prefer)
- 1 large white onion, big dice
- 4–6 garlic cloves, rough chopped
- 1 1/2 cups celery, sliced thin
- 1 cup potatoes, thinly sliced or diced, or sub more artichoke hearts
- 3 cups artichoke hearts (12-ounce bag frozen artichoke hearts, or sub fresh hearts or jarred, see notes)
- 3 cups veggie broth (or chicken stock)
- 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
- black 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!
Instructions
- Sauté the onion in olive oil, over medium-high heat in a large pot, stir 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.
Notes
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.
Nutrition
- 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
This soup is delicious. I used three cans of artichoke hearts and no potato. Because I have a fairly crappy blender I first use my immersion blender then put it in the regular blender. It was still quite fibrous so I used my muley and came out with a perfectly smooth soup. I love your recipes and have made many of them.
Glad you persevered and enjoyed! Appreciate your kind review.
About how many fresh artichokes does it take to make 12 ounces? My grocer doesnt carry frozen ‘chokes and Ive always wanted to try prepping fresh ones but you cant weigh out the hearts in the store.
That is a really good question. I’m not sure? You’ll need about 3 cups- and you can use part of the stem ( near the heart) if you slice it very thinly. Don’t use it if it is very fibrous. I guess it depends oh how big the artichokes are?