Cream of Artichoke Soup Recipe – Velvety Homemade Soup with Artichoke Hearts & Herbs
This Cream of Artichoke Soup is a silky, flavorful blend of tender artichoke hearts, aromatic herbs, and rich cream—perfect for chilly evenings or elegant starters. With its earthy depth and velvety texture, this soup feels indulgent yet wholesome. Serve it with crusty bread or a sprinkle of parmesan for a restaurant-worthy experience at home. It’s easy to make, naturally gluten-free, and ideal for anyone who loves comforting soups with a gourmet twist.
Equipment
- Large pot
- Knife and cutting board
- Blender (immersion or countertop)
- Ladle
- Measuring Cups and Spoons
Ingredients
- 2 tbsp olive oil or butter
- 1 leek, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 cups artichoke hearts (fresh, canned, or frozen)
- 1 medium potato, peeled and diced (optional)
- 4 cups vegetable or chicken broth
- ½ cup heavy cream or dairy-free alternative
- ¼ cup mascarpone, parmesan, or crème fraîche (optional)
- 1 tsp fresh thyme
- Salt and pepper to taste
- 1 tbsp lemon juice
- Chopped chives or parsley for garnish
Instructions
- Sauté Aromatics: Heat oil in a large pot. Add leek, onion, and garlic. Cook until soft, about 5–7 minutes.
- Add Artichokes & Potato: Stir in artichokes and potato. Cook for 2 minutes.
- Simmer: Pour in broth. Add thyme. Simmer for 20–25 minutes until vegetables are tender.
- Blend: Use an immersion blender or transfer to a countertop blender in batches. Blend until smooth.
- Finish: Stir in cream and optional cheese. Add lemon juice, salt, and pepper. Simmer for 5 more minutes.
- Serve: Garnish with herbs. Serve warm with crusty bread or a lemon wedge.
Notes
- For vegan version: use olive oil, coconut cream, and nutritional yeast.
- Frozen artichokes offer great flavor and convenience.
- Add white beans or shredded chicken for protein.
- Adjust thickness by adding more broth or blending less.
- Soup stores well for 4 days and freezes up to 2 months (add cream after reheating).