Classic Creamy Soups Archives - RecipeWikki https://recipewikki.com/tag/classic-creamy-soups/ Wikipedia of Awesome Taste Mon, 07 Jul 2025 06:19:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Classic Creamy Soups Archives - RecipeWikki https://recipewikki.com/tag/classic-creamy-soups/ 32 32 Cream of Artichoke Soup https://recipewikki.com/cream-of-artichoke-soup/ Mon, 07 Jul 2025 06:19:09 +0000 https://recipewikki.com/?p=8157 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 […]

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]]> 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.

Also Read : Wasabi Shrimp Sushi Cups

Cream of Artichoke Soup
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Cream of Artichoke Soup

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

250

kcal

Ingredients

  • 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.

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