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

Artichoke Soup Recipe

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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.


Units Scale
  • 2 tablespoons olive oil (or use butter if you prefer)
  • 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 (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!


  1. 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).
  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