Simple Artichoke Soup
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This Simple Artichoke Soup combines tender artichoke hearts, potato, onion, garlic, and fresh herbs in a light, flavorful broth. The potato gives the soup a naturally creamy texture without heavy cream, while a drizzle of extra-virgin olive oil adds richness. Ready in about 30 minutes, this Italian-style soup makes a light lunch, starter, or side dish.
Serve with Ciabatta Bread for dipping, or pair it with your favorite Italian main dish.
Quick Look: Simple Artichoke Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6 people
- Dietary Info: Gluten-free, dairy-free. can be made vegetarian
- Method: One-pot stovetop soup + blending
- Technique: Sauté the aromatics, cook the potato and artichoke hearts in broth with herbs, then blend the soup.
- Flavor/Texture: Light, savory, herbaceous, mildly earthy, creamy
A Taste of Italy
Artichoke soup, sometimes called Zuppa Di Carciofi, is a light, flavorful, broth-based Italian soup. You will love this simple artichoke soup recipe. It is creamy, without using cream, and still has enough pieces of the artichoke to create a little texture. The fresh herbs add an earthy balance to complement the artichokes. Add a slight drizzle of olive oil at the end, and enjoy it with guests and family all year.
You will also love our Stuffed Artichokes, Cauliflower Leek Soup, and Simple Summer Corn Chowder Recipe.
Made With Amore,
“I made this last fall and my family loved it. It reminds me of Tuscany. I love the fall flavors and it is filling.”
– Liz
Table of Contents
Simple Ingredients
A few everyday ingredients create the creamy texture and delicate Italian flavor of this artichoke soup.
- Artichoke Hearts: Frozen artichoke hearts make this soup quick to prepare while keeping the artichoke flavor front and center.
- Potato: Adds body and naturally thickens the soup as it cooks, creating a creamy texture without heavy cream.
- Onion, Shallot, and Garlic: Build the savory aromatic base of the soup.
- Thyme and Rosemary: Add earthy fragrant flavor that complements the artichokes.
- Extra-Virgin Olive Oil: Adds richness to the soup and makes a flavorful finishing drizzle.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Artichoke Hearts: Use canned artichoke hearts instead of frozen. Drain and rinse them well before adding them to the soup. You can also use frozen artichokes to save on time.
- Potato: Use another mild, starchy potato that blends smoothly into the soup. You’ll like my Zuppa Toscana (Potato Kale Soup).
- Cheese: Finish each bowl with freshly grated Parmigiano Reggiano for a nutty flavor.
- Protein Addition: Top with Shredded Chicken or crispy pancetta for a heartier meal.
How to Make Artichoke Heart Soup
This artichoke soup recipe comes together in one pot by sautéing the aromatics, simmering the vegetables until tender, and blending everything to your preferred texture. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Heat olive oil in a large, heavy pot over medium heat. Add the onion, shallot, and garlic, stirring occasionally until softened and fragrant, about 2 minutes.
- Add the chopped potatoes and cook for 5 minutes, stirring often to prevent sticking.
- Add the artichokes, 2 cups of stock (reserve 1 cup), thyme, rosemary, salt, and pepper.
- Stir well, then cover and simmer for about 20 minutes or until the vegetables are fork-tender.
- Using an immersion blender (or working in batches with a stand blender), puree the soup until smooth, adding the remaining stock gradually to reach your desired consistency.
- Garnish with fresh parsley and a drizzle of olive oil. Serve with toasted bread for dipping.
Italian Artichoke Soup FAQs
I use frozen artichoke hearts in this recipe because they make the soup much faster to prepare than trimming whole fresh artichokes. You can thaw the hearts while you prepare the other ingredients, then add them directly to the pot. Frozen artichoke hearts also work especially well in a blended soup because the recipe does not depend on keeping the artichoke pieces intact.
Yes, but fresh artichokes require more preparation. Trim away the tough outer leaves, remove the fuzzy choke, and keep the tender heart and stem before cooking. This recipe uses frozen artichoke hearts for a faster preparation. If you prefer to work with fresh artichokes, use a tested fresh-artichoke soup method rather than assuming a one-to-one substitution, since fresh artichokes vary in size and require different preparation.
The potato creates the creamy texture in this artichoke soup. As the potato cooks, it softens and adds body to the broth. Blending the cooked potato with the artichoke hearts creates a smooth, creamy consistency without adding heavy cream. For the smoothest texture, blend the soup thoroughly. If you prefer more texture, blend lightly and leave some small pieces of artichoke intact.
Refrigerate in an airtight container for up to 4 days. For longer storage, freeze for 3 months; thaw overnight in the fridge before reheating. Reheat on the stovetop over medium heat, adding broth if needed—microwave in 30-second intervals, stirring in between.
Serving Suggestions
I love serving this artichoke soup with crusty Crostini for dipping, or alongside a fresh salad with Creamy Italian Dressing for a light Italian meal. For a heartier dinner, serve the soup as a starter with Breaded Chicken Cutlets, Pork Ribs, or this delicious Salmon Piccata.
My Pro Tips
Recipe Tips
- Thaw the artichokes first so they cook evenly and don’t add excess water to the soup.
- Cook the aromatics until soft before adding the broth to build a deeper flavor base.
- Cook the potatoes until completely tender so they blend smoothly and create the soup’s creamy texture.
- Blend carefully if using a countertop blender, working in batches and allowing the soup to cool slightly for around 15 minutes first.
- Finish with lemon if needed to brighten the artichoke flavor and balance the soup.
More Creamy Soup Recipes
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Artichoke Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, more for serving
- 1 white onion, chopped
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 shallot, minced
- 1 Yukon gold potato, medium-size, peeled and chopped
- 1 8-ounce package frozen artichoke hearts, thawed
- 3 cups vegetable or chicken stock
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ cup parsley, for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large, heavy pot over medium heat. Add the onion, shallot, and garlic, stirring occasionally until softened and fragrant, about 2 minutes.
- Cook the Potatoes: Add the chopped potatoes and cook for 5 minutes, stirring often to prevent sticking.
- Simmer the Soup: Add the artichokes, 2 cups of stock (reserve 1 cup), thyme, rosemary, salt, and pepper. Stir well, then cover and simmer for about 20 minutes, or until the vegetables are fork-tender.
- Blend to Your Preference: Using an immersion blender (or working in batches with a stand blender), puree the soup until smooth, adding the remaining stock gradually to reach your desired consistency. For a chunkier texture, blend lightly, leaving small bits of artichoke intact. For a silkier finish, blend thoroughly until completely smooth.
- Serve & Garnish: Ladle the soup into bowls and drizzle with olive oil. Garnish with fresh parsley sprigs and serve with toasted bread for dipping.
Notes
- Thaw the artichokes first so they cook evenly and don’t add excess water to the soup.
- Cook the aromatics until soft before adding the broth to build a deeper flavor base.
- Cook the potatoes until completely tender so they blend smoothly and create the soup’s creamy texture.
- Blend carefully if using a countertop blender, working in batches and allowing the hot soup to cool slightly for around 15 minutes first.
- Finish with lemon if needed to brighten the artichoke flavor and balance the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy. And, so easy to make. Used jarred artichokes that were already in my pantry. Next time may use 1/2t rosemary & thyme each. Possibly spices in jarred artichokes pushed the 1t amount over the top. Wonderful flavors, tho! Thank you for sharing.
Thank you so much! I love that you used jarred artichokes straight from the pantry – that makes this soup even easier for busy days. And thatโs such a great note about the rosemary and thyme. Jarred artichokes can definitely bring extra seasoning and salt depending on the brand, so adjusting the herbs a little next time sounds perfect. Iโm so happy you still loved the flavors!
Next time, you might also enjoy my creamy cauliflower soup or pasta e ceci if you love cozy, simple recipes with rich flavor and pantry-friendly ingredients. Thank you again for sharing your experience. Mangia!
Just made this absolutely amazing soup. Couldnโt find frozen artichoke hearts so used one can in water. Also substituted cream for 1/2 cup of chicken stock. Thanks for another great recipe.
Yesm the canned also work! I am so happy you loved this recipe!
I am making your Artichoke Soup now and serving it for dinner I canโt wait to taste it
I made your soft amaretto cookies for Easter. They are so good and they are dairy, free and gluten free. They are always delicious. I really like your recipes!
Awesome tasty soup. Thank you.๐
Yes, I love how fresh and light it is, and also full of flavor.
I made this last fall and my family loved it. It reminds me of Tuscany. I love the fall flavors and it is filling.
This simple soup is humble and yet so flavorful! I agree it reminds me on days in Italy ๐
A family favorite! We adore this soup.