Creamy Artichoke Soup
A smooth and comforting soup that highlights the delicate flavor of artichokes in a rich, velvety broth.
recipesbynani.comThis creamy artichoke soup is one of my favorite ways to warm up on a chilly afternoon. It feels fancy enough for a dinner party but is simple enough to whip up for a cozy weeknight meal at home.
My top tip for this recipe is to use high quality vegetable stock because it really makes the artichoke flavor shine. Don't worry if you only have canned artichoke hearts, as they work perfectly well and save you so much prep time in the kitchen.
🧺 Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cans artichoke hearts, drained and chopped
- 1 large potato, peeled and diced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley for garnish
👩🍳Instructions
- 1
Melt the butter in a large pot over medium heat.
- 2
Add the onion and cook until it is soft and translucent, which should take about five minutes.
- 3
Stir in the garlic and cook for another minute until fragrant.
- 4
Add the chopped artichoke hearts and the diced potato to the pot.
- 5
Pour in the vegetable broth and bring the mixture to a gentle boil.
- 6
Turn the heat down to low and simmer for about twenty minutes or until the potatoes are very tender.
- 7
Use an immersion blender to carefully puree the soup until it is smooth.
- 8
Stir in the heavy cream and season with salt and pepper to your liking.
- 9
Serve warm with a sprinkle of fresh parsley on top.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. This soup tastes even better the next day after the flavors have had time to blend. Serve it with a slice of crusty bread for dipping.
Made this recipe? Let us know how it went.
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