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Creamy Artichoke Soup Recipe

ByCaroline
Jump to Recipe· 4.7 from 24 reviews

If you’re craving something smooth, comforting, and a little unexpected, I just have to share my **Creamy Artichoke Soup Recipe** with you. It’s that perfect bowl of velvety goodness that feels fancy enough for guests but is super simple for a weeknight meal. Trust me, this soup has been my cozy go-to on chilly evenings, and once you try it, you’ll want to keep it on your rotation.

🤍

Why This Recipe Works

  • Balanced Flavors: The earthy artichokes combined with creamy dairy create a rich but fresh taste.
  • Simple Ingredients: Using pantry staples and canned artichokes makes this super easy and accessible.
  • Velvety Texture: Blending the cooked artichokes and cream ensures a luxuriously smooth soup every time.
  • Flexible Garnishes: Toasted baguette and lemon wedges add texture and brightness without complicating prep.
Creamy Artichoke Soup, artichoke soup recipe, easy artichoke soup, velvety soup recipes, comforting artichoke starter - A white bowl filled with smooth, creamy light beige soup, with two grilled artichoke halves placed in the center on top, sprinkled lightly with black pepper. A vintage silver spoon with the words this …

Ingredients & Why They Work

This Creamy Artichoke Soup Recipe is a beautiful blend of simple, quality ingredients that come together to deliver comfort in a bowl. Picking the right canned artichokes and balancing richness with brightness is key — I’ll share exactly what to look for when you shop.

Creamy Artichoke Soup, artichoke soup recipe, easy artichoke soup, velvety soup recipes, comforting artichoke starter - Flat lay of a small puddle of golden olive oil in a white ceramic bowl, a pat of pale unsalted butter on a white plate, a whole sweet onion with papery skin intact, two whole uncracked garlic cloves, a pinch of coarse kosher salt in a small white bowl, a small white bowl with freshly cracked black pepper, a few fresh pale green artichoke hearts, a small white ceramic bowl filled with light golden vegetable stock, a small white bowl of creamy white heavy cream, a small white bowl of smooth crème fraiche, a few lemon wedges with bright yellow skin and juicy interiors, several thin slices of crusty toasted baguette with a golden brown surface, and a couple of grilled artichoke hearts with char marks arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: Adds a fragrant fruitiness and helps caramelize the onions without overpowering.
  • Unsalted butter: Brings that silky richness and rounds out the savory flavors.
  • Sweet onion: Softens with cooking and adds gentle sweetness to balance the tangy artichokes.
  • Garlic cloves: Essential for depth — just enough punch without being too sharp.
  • Kosher salt & freshly cracked pepper: Season gradually to bring out all flavors naturally.
  • DeLallo Foods Artichoke Hearts: High-quality canned artichokes make all the difference — tender and flavorful with less brine.
  • Vegetable stock: Adds savory liquid base without overwhelming the artichoke’s delicate taste.
  • Heavy cream: Creates the luxuriously creamy texture that makes this soup so comforting.
  • Crème fraiche: For tang and a silky finish that’s less heavy than sour cream.
  • Baguette: Toasted slices add perfect crunch and soak up the creamy soup beautifully.
  • Grilled artichoke hearts: Used as garnish to add a smoky flavor and texture contrast.
  • Lemon wedges: A quick spritz brightens each bite and balances the richness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving and adaptable this Creamy Artichoke Soup Recipe is. You can easily tweak it to suit your tastes or diet without losing that delicious, creamy artichoke flavor. Let me share some of my favorite variations you might want to try.

  • Variation: I sometimes swap out half the heavy cream for whole milk to lighten it up while keeping creaminess, especially in warmer months.
  • Dairy-Free: Use coconut cream instead of heavy cream and crème fraiche for a dairy-free version that’s still rich and smooth.
  • Add Herbs: Fresh thyme or chives stirred in at the end add lovely herbal notes—and I’ve found it elevates leftovers beautifully too.
  • Make it Vegan: Swap butter for a plant-based alternative and use a vegan crème fraiche to keep the texture and tang intact.

Step-by-Step: How I Make Creamy Artichoke Soup Recipe

Step 1: Build Your Flavor Base

Grab a large pot, heat that olive oil and butter over medium-low heat. When the butter is melted and shimmering, toss in your diced sweet onion and minced garlic. Stir gently and let the onions cook until they’re translucent and tender, about 6 to 8 minutes. This slow sweat unlocks the natural sweetness that makes the soup so comforting.

Step 2: Add the Artichokes and Stock

Stir in your drained and rinsed canned artichoke hearts—these are the stars, so make sure they’re well-drained to avoid too much briney flavor. Cook them with the onions for about 5 more minutes to mellow their taste. Then pour in the vegetable stock and bring it all to a boil. Reduce heat and simmer gently for 15 to 20 minutes, allowing the artichokes to soften completely — they’ll almost melt into your pot of soup.

Step 3: Blend Until Velvety Smooth

This step is key. Carefully transfer your soup in batches to a blender—cover the lid with a kitchen towel to avoid splatters—and blend until it’s completely smooth. Pour it back into the pot and get ready for the magic.

Step 4: Stir in the Creamy Goodness

Now stir in the heavy cream and crème fraiche. The crème fraiche adds that little tang that rounds everything out. Bring the soup to a gentle simmer, let it cook for about 30 minutes so it reduces slightly and thickens up—this step builds the richness you love. Taste your soup and adjust salt and pepper as needed. If it still feels a bit too briny, adding a touch more cream or crème fraiche (about ¼ cup) will soften the edges perfectly.

Step 5: The Finishing Touches

Serve hot with a toasted baguette slice topped by a smoky grilled artichoke heart. Don’t forget a lemon wedge on the side for a quick spritz—it brightens every spoonful and adds a fresh lift that’s irresistible.

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Tips from My Kitchen

  • Drain Artichokes Thoroughly: I learned the hard way that not rinsing canned artichokes leads to a too-salty soup—rinse and pat them dry for best results.
  • Simmer, Don’t Boil: Keeping the heat low during simmering prevents the cream from curdling and keeps the soup silky smooth.
  • Blend in Batches: Blending in smaller portions helps avoid hot splashes and ensures an even, creamy texture.
  • Adjust Brightness Last: Save your lemon spritz and seasoning tweaks for the very end, so you can perfectly balance all the flavors in your bowl.

How to Serve Creamy Artichoke Soup Recipe

Creamy Artichoke Soup, artichoke soup recipe, easy artichoke soup, velvety soup recipes, comforting artichoke starter - A white bowl filled with a smooth, creamy beige dip that has gentle swirl patterns on its surface, lightly sprinkled with coarse black pepper bits, is placed on a white marbled texture. In the background, there are toasted round pieces of bread with a golden crust on a baking tray, and two lemon wedges with bright yellow flesh are nearby. The overall scene has a soft and light tone, with hints of texture and natural light. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a huge fan of topping the soup with a grilled artichoke heart from the jar—it adds a smoky, tender bite that’s heaven. Plus, a wedge of lemon on the side to spritz over the soup just brightens everything up. A sprinkle of chopped fresh chives or parsley is a great way to add color and a fresh pop, too.

Side Dishes

Crusty toasted baguette slices are my go-to—they soak up the creamy soup perfectly. I’ve also paired it with a crisp green salad or some roasted veggies when I want a heartier meal. When I entertain, a light white wine on the side brings the whole experience together.

Creative Ways to Present

For dinner parties, I like serving the soup in small, rustic mugs or petite bowls with a tiny skewer of grilled artichokes on top for an elegant touch. Adding a drizzle of quality olive oil or truffle oil right before serving also wows my guests every time.

Make Ahead and Storage

Storing Leftovers

I usually store leftover artichoke soup in airtight containers in the fridge for up to 3 days. When reheating, add a splash of cream or stock to loosen it if it thickened overnight — it comes back to life beautifully.

Freezing

Freezing creamy soups can be tricky, but this one holds up really well. I freeze portions in freezer-safe containers and thaw overnight in the fridge. Just a gentle reheat on the stove and maybe a little added cream keeps it tasting fresh and luscious.

Reheating

When reheating, I prefer warming gently on the stove over low heat, stirring often. This prevents scorching and ensures the soup stays silky. If it looks too thick, a splash of veggie stock or cream smooths it back out perfectly.

FAQs

  1. Can I use fresh artichokes for this Creamy Artichoke Soup Recipe?

    Absolutely! If you have fresh artichokes, cook and tenderize them fully before adding to the soup, as canned artichokes are already soft. Just be prepared for a bit more prep time, but fresh artichokes will bring an amazing depth of flavor.

  2. How do I prevent the soup from being too salty?

    Rinsing the canned artichokes thoroughly is crucial to remove excess brine. Also, season your soup gradually, tasting as you go. If it ends up too salty, adding extra cream or vegetable stock can balance it out.

  3. Can I make this soup vegan or dairy-free?

    Yes! Swap butter for olive oil and use coconut cream or other plant-based cream alternatives instead of heavy cream and crème fraiche. The texture might be slightly different, but the soup remains delicious and creamy.

  4. What’s the best way to blend hot soup safely?

    Blend in small batches and cover the blender lid with a kitchen towel to avoid hot splatters. Keep the vent open or slightly tilt the lid to let steam escape safely.

  5. Can I prepare this soup in advance?

    Yes, this soup actually tastes even better the next day. Just store it in the fridge and gently reheat when ready to serve. You can also freeze if you want to save it longer.

Final Thoughts

This Creamy Artichoke Soup Recipe holds a special place in my recipe box because it’s one of those dishes that’s both elegant and effortlessly cozy. I love how the artichokes take center stage in a silky dream of cream and warmth. Whether you’re cooking for yourself on a quiet night or hosting friends, it’s an easy, impressive dish that feels like a hug in a bowl. I can’t wait for you to try it and make it your own—once you do, it just might become your favorite comfort soup, too!

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Creamy Artichoke Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 24 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
Print Recipe

Description

This creamy artichoke soup is a luscious and comforting dish, blending tender artichokes with rich cream and crème fraiche for a smooth texture. Perfectly seasoned and garnished with grilled artichokes and a squeeze of fresh lemon, it’s a delicious appetizer or light meal ideal for any season.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked pepper
  • 2 14 ounce cans DeLallo Foods Artichoke Hearts in brine, drained and rinsed
  • 3 cups low-sodium vegetable stock
  • 1 ½ cups heavy cream
  • ½ cup crème fraiche

For Serving

  • 1 baguette, sliced and toasted
  • 1 jar DeLallo Foods grilled artichokes hearts, for garnish
  • Lemon wedges, for spritzing

Instructions

  1. Heat the base: Heat a large pot over medium-low heat and add olive oil and unsalted butter. Add diced onions and minced garlic, cooking and stirring often until onions become translucent, about 8 minutes.
  2. Add artichokes: Stir in drained and rinsed artichoke hearts and cook for an additional 5 minutes to develop flavors.
  3. Simmer soup: Pour in the low-sodium vegetable stock and bring the mixture to a boil. Reduce heat to low and simmer until the artichokes are very tender and begin to break down, about 20 minutes.
  4. Blend soup: Carefully transfer the soup in batches to a blender, covering with a towel to prevent splatter, and blend until smooth. Return the pureed soup to the pot.
  5. Add cream and crème fraiche: Stir in heavy cream and crème fraiche, then bring the soup to a gentle simmer. Cook for 30 minutes to reduce slightly and thicken the soup. Adjust seasoning with additional salt and pepper as needed. If soup tastes too briny, add up to ¼ cup more cream or crème fraiche.
  6. Serve: Ladle soup into bowls, top each with a slice of toasted baguette and a grilled artichoke heart. Serve with lemon wedges for a fresh spritz of citrus.

Notes

  • Use low-sodium vegetable stock to better control the saltiness of the soup.
  • Blending in batches helps avoid splattering and ensures a smooth consistency.
  • Adding extra cream or crème fraiche can balance out excessive brininess from canned artichokes.
  • Toasting the baguette slices adds texture contrast and a delightful crisp topping.
  • Lemon wedges brighten the soup with fresh acidity and enhance the artichoke flavor.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 3 g
  • Sodium: 350 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 55 mg

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