Cream of Artichoke Soup

Cream of Artichoke Soup is a luxurious and velvety soup that highlights the delicate, nutty flavor of fresh artichokes. Perfect as an elegant appetizer or a comforting main dish, this recipe starts with tender artichokes simmered in a rich base of sautéed onions, garlic, and your choice of chicken or vegetable stock. The mixture is blended to creamy perfection and finished with a generous splash of heavy cream for an irresistibly smooth texture. A squeeze of fresh lemon juice prevents the artichokes from browning, while garnishes like chopped parsley and optional parmesan cheese add a pop of freshness and savory depth. Ready in just over an hour, this soup is a delightful harmony of wholesome ingredients and sophisticated taste—a surefire way to impress at your next meal. Perfect for artichoke lovers and soup enthusiasts alike, this creamy artichoke soup is a must-try for your dinner rotation!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 whole fresh artichokes
• 2 tablespoons lemon juice
• 3 tablespoons unsalted butter
• 1 large, diced yellow onion
• 3 cloves, minced garlic
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons, chopped (for garnish) fresh parsley
• 0.25 cup, grated (optional garnish) parmesan cheese

Directions

Step 1

Prepare the artichokes by trimming off the tough outer leaves and cutting off the top third of each artichoke. Remove the stems and scoop out the fuzzy choke from the center using a spoon. Cut the artichokes into quarters.

Step 2

As you work, place the trimmed artichokes in a bowl of water with the lemon juice to prevent them from browning.

Step 3

Heat the butter in a large, heavy-bottomed pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5-6 minutes.

Step 4

Add the minced garlic to the pot and cook for another minute, stirring constantly to avoid burning.

Step 5

Drain the artichoke quarters and add them to the pot. Stir well to coat the artichokes in the butter, onions, and garlic.

Step 6

Pour in the chicken or vegetable stock and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 30 minutes, or until the artichokes are very tender.

Step 7

Remove the pot from the heat and allow the soup to cool slightly. Then, use an immersion blender or a countertop blender to puree the soup until smooth (work in batches if using a countertop blender).

Step 8

Stir in the heavy cream and return the soup to low heat. Warm through without bringing it to a boil.

Step 9

Season the soup with salt and black pepper to taste. Adjust as necessary.

Step 10

Ladle the soup into bowls and garnish each with chopped parsley and grated parmesan cheese, if desired. Serve immediately.

Nutrition Facts

Serving size	(2238.8g)

Amount per serving	% Daily Value*
Calories	1733.6

Total Fat 126.8g	0%
Saturated Fat 74.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 355.2mg	0%
Sodium 6826.3mg	0%
Total Carbohydrate 108.5g	0%
Dietary Fiber 48.2g	0%
Total Sugars 15.7g
Protein 42.6g	0%

Vitamin D 0IU	0%
Calcium 695.7mg	0%
Iron 9.9mg	0%
Potassium 3606.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 9.8%

Carbs: 24.9%