Creamy Artichoke Soup is loaded with artichokes hearts, vegetable broth, onions, garlic, and a potato, then pureed into a creamy texture. An awesome soup! This is so delicious even my picky daughter Maria who always resists to tasting anything new, (especially because she doesn’t like artichokes) loved it after one spoonful. Remove the cheese and it’s Vegan!
Creamy Artichoke Soup is a no-fuss soup with a smooth and creamy texture. It is high in flavor and in nutrition, without all the calories and fat.
So good for you, trust me – this is one soup you’ll have to try!
Artichokes, as you know are loaded with high antioxidants and are high in fiber. It’s another ideal way to use your artichokes and to get your family to eat more of this healthy green vegetable.
For this recipe, I recommend using frozen artichokes hearts instead of the fresh ones, simply because it eliminates all the work and you can get the same flavor and texture using the frozen ones.
Plus, using frozen artichoke hearts helped me cut the labor and time to practically nothing – making this soup super easy to whip up for dinner.
And, needless to say, if you prefer to use fresh artichokes and you are a newbie here, you may want to check out our tutorial on How To Clean Artichokes.
In addition, I prefer to use a low-sodium vegetable broth with this recipe. It adds not only so much flavor to the soup but I can control the amount of salt preferred.
Another good tip to balance the flavor with our soups is to add in a potato from time to time. It lightens the flavor, while enhances the texture to a creamier consistency. NO cream is ever needed!
For even more flavor, I even toss in a tablespoon of grated Pecorino cheese. But you can leave it out if you want this soup to be dairy-free.
Creamy Artichoke Soup is so heavenly creamy, and flavorful – everyone will ask for the recipe!
This is a wonderful soup to serve as a light starter during any busy weeknight. It’s even elegant enough to serve guests at a dinner party.
Creamy artichoke soup can be whipped up in 25 minutes or less, and can easily be made ahead and reheat just before serving.
With it’s rich and creamy texture along with an amazing flavor, you’ll agree with us when we say it’s definitely restaurant-worthy!
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A FUN FACT:
The English word “artichoke” was borrowed during the sixteenth century from the northern Italian word articiocco, and the standard modern Italian word today is carciofo. For more information and nutrition facts on artichokes, check out Wikipedia Artichoke!
For More Delicious Artichoke Heart Recipes, try these:
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 1 onion- sliced
- 2 garlic cloves- sliced
- 1 Tbsp. extra-virgin olive oil
- 1 (12-ounce) bag frozen artichoke hearts, rinsed (I used Trader Joe's)
- 1/4 tsp. salt
- 3 cups low-sodium vegetable broth
- 1/2 cup water
- 1 medium size baking potato-chopped into small pieces
- dash of cayenne pepper
- 1 Tbsp. grated Pecorino cheese, and extra for serving
- fresh thyme, to garnish
- In a medium sauce pan, sauté onion and garlic in olive oil on low heat. Simmer for about 3 to 4 minutes, until the onions are softened and translucent. Add in the artichokes and salt. Cover and simmer on low heat for 2 minutes. Stir occasionally, this will allow the artichokes to infuses with the onions and garlic.
- Pour in vegetable broth, water, and add in the chopped potato, and cayenne pepper. Bring to a boil. Cover again, and lower heat to simmer the soup for 20 minutes. Set aside to cool for a while before you blend or puree.
- Once the soup cools down. Pour into a blender, or you can use an immersion hand blender and puree into a smooth and creamy texture. If using a blender, pour soup back into the pot. Before serving, stir in one tablespoon of grated Pecorino cheese. Taste and season with salt to taste.
- Ladle soup into bowls and garnish with a sprinkle of fresh thyme on top. Serve with extra grated pecorino cheese at the table.
- Serves 4
That’s it friends!
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HAPPY and HEALTHY COOKING!! 🙂
Thanks for stopping by!
xo Anna and Liz