Cream of Artichoke Soup Recipe

This Cream of Artichoke Soup is a velvety, rich, and flavorful soup that’s both comforting and elegant. Made with tender artichokes, fresh herbs, and cream, this soup is perfect for chilly days or as a starter for a special dinner. The mild, slightly nutty flavor of artichokes pairs beautifully with the creaminess of the soup, making it a crowd-pleasing dish.

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Why You’ll Love This Cream of Artichoke Soup Recipe

• Rich & Creamy: The smooth, creamy texture of this soup is luxurious and comforting.
• Elegant Flavor: The subtle, earthy flavor of artichokes shines through in this soup, making it perfect for a refined appetizer or light meal.
• Easy to Make: With simple ingredients and straightforward steps, this soup comes together quickly.
• Nutritious: Artichokes are a great source of fiber, vitamins, and antioxidants, making this soup both delicious and wholesome.

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Key Ingredients for Cream of Artichoke Soup

1. Artichokes

• You can use fresh artichokes, frozen, or canned artichoke hearts for convenience. If using fresh, you’ll need to trim and cook them before adding them to the soup.

2. Onion & Garlic

• These aromatics add depth and flavor to the soup, giving it a savory base.

3. Chicken or Vegetable Broth

• The broth serves as the liquid base of the soup, providing savory flavor and complementing the artichokes. Use vegetable broth for a vegetarian version.

4. Heavy Cream

• Heavy cream adds richness and creaminess to the soup, creating a luxurious texture. You can also use half-and-half for a lighter option.

5. Butter & Olive Oil

• A combination of butter and olive oil is used to sauté the aromatics, adding flavor and richness to the soup.

6. Fresh Herbs

• Fresh thyme or parsley adds a fragrant, herbal note that enhances the earthy flavor of the artichokes.

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How to Make Cream of Artichoke Soup

This creamy artichoke soup is easy to make and results in a rich, velvety dish that’s perfect for any occasion. Here’s how to make it:

Step 1: Prep the Artichokes

• If using fresh artichokes, trim the tough outer leaves, cut off the top third of the artichoke, and trim the stem. Cut the artichokes in half and remove the fuzzy choke. Boil or steam the artichokes until tender, about 20-30 minutes, then scoop out the hearts. If using canned or frozen artichoke hearts, simply drain or thaw them.

Step 2: Sauté the Aromatics

• In a large pot, heat 2 tablespoons of butter and 1 tablespoon olive oil over medium heat. Add 1 chopped onion and sauté until softened, about 5 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant.

Step 3: Add the Artichokes & Broth

• Add the prepared artichoke hearts to the pot along with 4 cups of chicken or vegetable broth. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.

Step 4: Blend the Soup

• Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, blend the soup in batches, then return it to the pot. For a chunkier texture, blend only half the soup and leave some artichoke pieces whole.

Step 5: Add the Cream & Herbs

• Stir in 1/2 cup of heavy cream and 1 teaspoon of fresh thyme (or parsley). Simmer for another 5 minutes to heat through. Season the soup with salt and pepper to taste.

Step 6: Serve

• Ladle the soup into bowls and garnish with a drizzle of olive oil, extra cream, or fresh herbs. Serve hot with crusty bread on the side.

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Tips for Making the Best Cream of Artichoke Soup

1. Use Fresh or Frozen Artichokes

• Fresh artichokes give the soup the best flavor, but frozen or canned artichoke hearts are a convenient and time-saving option.

2. Blend to Your Preferred Texture

• For a smooth, creamy soup, blend the entire mixture. If you prefer a chunkier texture, only blend half of the soup and leave some artichoke pieces whole.

3. Add Fresh Herbs

• Fresh herbs like thyme, parsley, or tarragon add a fragrant, herbal note that complements the artichokes. Stir them in at the end for the freshest flavor.

4. Don’t Overdo the Cream

• While the cream adds richness, be careful not to overpower the delicate flavor of the artichokes. Start with 1/2 cup and add more if desired.

5. Serve with Crusty Bread

• This creamy soup pairs beautifully with a slice of warm, crusty bread or garlic bread for dipping.

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Recipe Variations

1. Lemon Artichoke Soup

• Add the zest and juice of 1 lemon for a bright, tangy flavor that pairs wonderfully with the creamy artichokes.

2. Artichoke & Spinach Soup

• Add a handful of fresh spinach to the soup just before blending for a nutritious and vibrant green version of the soup.

3. Vegan Cream of Artichoke Soup

• Substitute coconut milk or a dairy-free cream for the heavy cream, and use vegetable broth to keep the soup vegan and dairy-free.

4. Artichoke & Potato Soup

• Add diced potatoes to the soup along with the artichokes for a heartier, thicker soup. The potatoes add extra creaminess when blended.

5. Artichoke & Mushroom Soup

• Sauté sliced mushrooms with the onions and garlic for an earthy, umami-rich addition to the soup.

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FAQs: Cream of Artichoke Soup

1. Can I Use Canned Artichokes?

• Yes! Canned artichoke hearts work perfectly in this recipe and are a time-saving option. Just drain them before adding to the soup.

2. Can I Freeze Cream of Artichoke Soup?

• Yes, but keep in mind that soups with cream can sometimes separate when reheated. If freezing, leave out the cream and add it when reheating the soup.

3. How Do I Store Leftovers?

• Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring in extra broth or cream if needed.

4. Can I Make This Soup Ahead of Time?

• Yes! You can make the soup a day ahead and store it in the refrigerator. The flavors will develop even more, making it even tastier when reheated.

5. What Can I Serve with Artichoke Soup?

• Serve the soup with crusty bread, a fresh green salad, or a light protein like grilled chicken or shrimp for a complete meal.

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