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Creamy Artichoke Soup

A velvety, flavorful soup made with tender artichokes, aromatic vegetables, and cream. Perfect for lunch, dinner, or entertaining.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Vegetarian
Calories: 210

Ingredients
  

Soup
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 lb artichoke hearts chopped, fresh or canned
  • 2 medium potatoes peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut cream for dairy-free
  • 1 tsp lemon juice
  • to taste salt and pepper
  • 2 tbsp Parmesan cheese optional
  • for garnish fresh parsley chopped
  • optional croutons or toasted bread

Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Immersion blender

Method
 

  1. Chop onions, garlic, artichokes, and potatoes. Drain canned artichokes if using.
  2. Heat olive oil in a large pot over medium heat. Sauté onions and garlic for 3–4 minutes until fragrant.
  3. Add artichokes and potatoes. Cook 3–5 minutes, stirring occasionally.
  4. Pour in vegetable broth. Bring to boil, reduce heat, and simmer 20–25 minutes until vegetables are tender.
  5. Blend soup until smooth using an immersion blender or countertop blender.
  6. Stir in heavy cream, lemon juice, salt, and pepper. Heat gently without boiling.
  7. Serve hot with parsley garnish, optional Parmesan, and croutons.

Notes

For a chunkier texture, reserve some artichokes and stir in after blending.