Silky, rich, and delicately flavored — Cream of Artichoke Soup is a comforting and elegant dish that highlights the subtle nuttiness of artichokes with a smooth, velvety finish.
Origin Cream of Artichoke Soup
Artichokes have been a staple in Mediterranean cuisine for centuries. This creamy soup is particularly beloved in French and Italian kitchens, often served as a starter in spring or early summer when artichokes are in season.
What I Love About This Recipe
It’s refined yet simple — the kind of dish that feels fancy but comes together easily. It has a soothing texture and a gentle, earthy flavor that pairs beautifully with a warm baguette or herbed croutons.
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Cream of Artichoke Soup
4
servings30
minutes40
minutes250
kcalIngredients
2 tbsp olive oil or butter
1 small onion, chopped
2 garlic cloves, minced
1 (14 oz) can or 1½ cups cooked artichoke hearts (packed in water, drained)
2 cups vegetable or chicken broth
1 cup heavy cream or half-and-half
Salt and pepper, to taste
Optional: juice of ½ lemon, fresh thyme, or Parmesan for garnish
Directions
- In a large saucepan, heat olive oil or butter over medium heat. Add onion and garlic, cooking until softened (about 5 minutes).
- Stir in chopped artichoke hearts and broth. Bring to a simmer and cook for 10–15 minutes.
- Use an immersion blender or transfer to a blender and blend until smooth. Return to pot if needed.
- Stir in heavy cream. Heat gently, but don’t boil. Season with salt, pepper, and a splash of lemon juice if desired.
- Serve hot, garnished with fresh herbs, a swirl of cream, or grated Parmesan.
Notes
- Use fresh artichokes if available, but canned or frozen work just as well.
- Make it vegan by using olive oil and a plant-based cream.
- Great as a starter for spring dinners or Easter brunch.
