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Artichoke Soup

A velvety French style soup made with tender artichoke hearts, garlic, and shallots simmered in broth and finished with heavy cream.

30 minEasyServes 4190 cal/serving

FrenchSoupStovetop and BlenderVegetarianHigh FiberLow CarbGluten-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 tbsp unsalted butter
  • 1 cup shallots, diced
  • 2 garlic cloves, minced
  • 28 oz canned artichoke hearts, drained
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tsp lemon juice
  • 1 tsp salt
  • 1/4 tsp black pepper, ground

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1 cup diced shallots and 2 minced garlic cloves, cooking for 4 minutes until soft.

  3. 3

    Stir in 28 oz drained canned artichoke hearts, 4 cups vegetable broth, 1 tsp salt, and 1/4 tsp ground black pepper.

  4. 4

    Simmer gently for 15 minutes to allow flavors to combine.

  5. 5

    Puree the soup in a blender until completely smooth.

  6. 6

    Stir in 1/2 cup heavy cream and 2 tsp lemon juice before serving warm.

Questions

Can I make Artichoke Soup dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Artichoke Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Artichoke Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

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