Artichoke Soup Recipe
A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly!
How to Make the Best Artichoke Soup
This artichoke soup is pure comfort in a bowl. With its silky smooth texture and delicate, slightly nutty flavor from the artichoke hearts, it’s an elegant yet simple soup that comes together in just 30 minutes. Whether you use frozen, fresh, or jarred artichoke hearts, the result is a beautifully creamy soup that tastes like you spent hours in the kitchen.
What makes this recipe so versatile is how easily it adapts to different dietary needs. Keep it vegan by using olive oil and vegetable broth, or add a swirl of sour cream for extra richness. The optional cashews blend right into the soup, adding a luxurious creaminess without any dairy at all—perfect for those following a plant-based diet.
For the ultimate finishing touch, drizzle a little truffle oil over each bowl just before serving. That earthy, aromatic note pairs beautifully with the artichokes and transforms this humble soup into something truly special. Serve it as an elegant starter or pair it with crusty bread for a satisfying light meal.
Artichoke Soup
A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly!
Ingredients
Soup Base
Finishing
Instructions
Make the Soup
- Sauté the onion in olive oil over medium-high heat in a large pot, stirring for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes.
- Add celery and sauté for 1 minute. Add potatoes, artichoke hearts, broth, optional cashews, salt, and sage (or thyme).
- Bring to a boil, cover, lower heat and simmer until potatoes are very tender, about 15 minutes.
Blend and Serve
- Blend in 2 batches for a full minute each, making sure those silky fibers get all blended up. Taste from the blender to check if it's still fibrous—if so, keep blending.
- Place back in the pot over very low heat. Add a squeeze of lemon and swirl in sour cream if using.
- Taste and adjust salt and lemon to taste. Season with pepper.
- Serve in bowls with a sprig of thyme, a swirl of sour cream or vegan sour cream, and a drizzle of truffle oil to elevate.
Notes
- For dairy-free, use olive oil instead of butter and skip the sour cream or use a vegan alternative.
- The cashews add creaminess without dairy—soak them first if you don't have a high-powered blender.
- You can substitute more artichoke hearts for the potatoes if you prefer a lower-carb version.
- Frozen artichoke hearts work wonderfully and are the most convenient option.
