Creamy Artichoke Soup is packed with artichokes, onions, garlic, and potato. Its rich velvety texture will surprise everyone who tastes it. A delicious soup, even my kids who do not eat artichokes loved it after one spoonful, and it is ready in 25 minutes. Simple, healthy, and No Cream! Plus, it’s vegan, keto-friendly, and dairy-free.
Everyone who tries this creamy artichoke soup – loves it!
It is a no-fuss, simple recipe that creates a smooth and creamy texture.
Best part? It’s high in flavor and in nutrition, without all the calories and fat.
So good for you, trust me – this soup is a keeper!
Reasons to love Artichokes…
Artichokes, as you know are loaded with high antioxidants, and vitamin C, plus high fiber and protein.
Frozen Artichoke Hearts vs Fresh Whole Artichokes…
- Frozen Artichokes: Using frozen artichokes hearts instead of using fresh whole ones, will eliminate all the work to clean and prep them. Besides, with this recipe, you 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.
- Fresh Artichoke Hearts: if you prefer to use fresh artichokes, you can, but they will need more time to cook and simmer. Also, if you are a newbie here, check out our tutorial on How To Clean Artichokes.
This soup is made with a simple saute of onion and garlic and artichokes hearts then simmered with veggie stock and potato.
In the end, the soup is pureed into a velvety smooth texture, and grated cheese is added for additional flavor.
The result is a deliciously thick, rich, and creamy artichoke soup that is loaded with the comforting flavors of artichoke.
How to Make Creamy Artichoke Soup?
To make this delicious artichoke soup you will only need a handful of ingredients, a soup pot, and 25 minutes. Gather all your ingredients, and let’s get started!
- Frozen Artichoke Hearts: depending on how many servings you will need, one 12-ounce package of artichoke hearts will work.
- Other Veggies: you will also need, fresh garlic cloves, and one onion as the start of the soup.
- Potato: one medium-size baking potato is added to balance out the flavor and for additional creaminess texture.
- Liquids: some water and low-sodium vegetable broth or stock work best.
- Cheese: a sprinkle of grated pecorino cheese for an extra flavor. But omit it for dairy-free and vegan diets, and serve it at the table for others to add for extra flavor.
- Extra Virgin Olive Oil: a small amount to saute the veggies for a few minutes, and before the liquids are added.
Great Tips for Success…
- In addition to simmering with water, I prefer to use a low-sodium vegetable broth with this recipe. It not only gives this soup additional flavor, but it allows the control of the amount of salt preferred.
- Another good tip to balance flavor with soup and texture is to add in a potato from time to time. It lightens the flavor while enhancing the texture to a creamier consistency. NO cream is ever needed!
- For even more flavor, I tossed 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.
This soup is ready in 25 minutes or less. You can make-ahead, and reheat it just before serving.
It’s another ideal way to use your artichokes and to get your family to eat more of this healthy green vegetable.
Scroll down for our full recipe card, and nutritional facts. And don’t forget to rate the recipe below and tag us on Instagram @2sistersrecipes!
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For More Delicious Artichoke Heart Recipes, try these:
- Easy Artichoke Heart Fritters
- Easy Roasted Artichoke Hearts with Lemon-Garlic Aioli
- Artichoke Hearts Steamed with Olives, Capers & Garlic
- Easy Artichoke Gratin
- 1 onion- sliced
- 2 garlic cloves- sliced
- 1 Tbsp. extra-virgin olive oil
- 1 (12-ounce) bag of 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
- Optional: 1 Tbsp. grated Pecorino cheese, and extra for serving
- fresh thyme, to garnish
- In a medium saucepan, 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 infuse with the onions and garlic.
- Pour in vegetable broth, and 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. (Final step is optional) 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
Each serving contains: Calcium: 44 mg calcium, Iron: 2 mg, Potassium: 476 mg.
Serving Size:1 serving
Amount Per Serving: Calories: 110Total Fat: 3.6gSaturated Fat: .5gCholesterol: 0mgSodium: 281mgCarbohydrates: 16.6gFiber: 5.2gSugar: 1.3gProtein: 5.1g