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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! See notes for vegan.


  • 2 tablespoons olive oil
  • ½ of a large white onion, big dice
  • 4 garlic cloves, rough chopped
  • 2 celery stalks, 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 veggie broth
  • 1 ¼ 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!


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.


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.

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 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.

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

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