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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
  • 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!


  • 2 tablespoons olive oil
  • ½ of a large white onion, big dice
  • 4 garlic cloves, rough chopped
  • 2 celery stocks, sliced
  • 1 cup potatoes (diced) or sub cauliflower, or more artichoke hearts
  • 1 x 12 ounce bag frozen artichoke hearts ( or sub fresh hearts, see notes)
  • 3 cups broth- veggie or chicken
  • 1 ¼ teaspoon kosher salt
  • 6 sage leaves or 1 tablespoon fresh thyme
  • squeeze of lemon, to taste
  • pepper to taste

Garnish: ¼ cup sour cream ( or yogurt), truffle oil, sprig of thyme, black finishing salt


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 minutes. 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.


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

Feel free to use 12 ounces of fresh artichoke hearts ( a scant, 3 cups). A 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 baby spinach ( 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.

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