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This Simple Artichoke Soup is hearty and heavenly in taste and texture. It is simple to make and full of flavor. Serve it as a side dish or appetizer, or make it your light and healthy meal. It is ready in just 30 minutes!
Serve with a side of ciabatta bread.
Why You’ll Love This Recipe
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.
Artichoke and herbs’ mild and subtle flavor will make you crave this after the first try. You will also love our Stuffed Artichokes, No Potato Leek Soup Recipe, and Potato Corn Chowder.
Simple Ingredients
In our Italian home, we love artichokes! This simple soup highlights the fresh flavors and is light and fresh. This artichoke soup recipe is naturally gluten and dairy-free for anyone with those dietary restrictions.
- Extra-Virgin Olive Oil – Adds richness and depth; also great for drizzling before serving.
- Onion – A sweet, aromatic base that enhances overall flavor.
- Garlic – Adds a bold, savory depth; sauté briefly to avoid bitterness.
- Thyme (Fresh or Dried) – Earthy and aromatic; fresh has a milder flavor.
- Rosemary (Fresh or Dried) – Piney and fragrant; use sparingly to avoid overpowering.
- Shallot – Mild and slightly sweet; add depth without overwhelming.
- Potato – Naturally thickens the soup for a creamy artichoke soup without using heavy cream.
- Frozen Artichoke Hearts – Nutty, slightly sweet, and convenient for easy prep. I like to buy mine at Trader Joe’s. They are only a few cents more than a fresh artichoke, and it takes less time to prep. Most grocery stores carry frozen artichokes in the vegetable freezer section.
- Vegetable or Chicken Stock – The flavor-packed liquid base with low sodium is best.
- Salt and Black Pepper – Enhances all flavors; adjust to taste.
- Parsley – A fresh, bright garnish that balances richness.
How to Make Artichoke Heart Soup
This artichoke soup is incredibly easy to make with minimal prep, a one-pot cooking method, and a simple blend-to-preference finish!
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.
Bring to a Boil and then Simmer. 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.
Garnish with fresh parsley and a drizzle of olive oil. Serve with toasted bread for dipping.
Top Recipe Tips
- Use Frozen Artichokes – They’re just as flavorful as fresh and save time on prep.
- Sauté Aromatics Well – Cooking onions, shallots, and garlic until soft enhances depth.
- Blend for Creaminess – Use an immersion or high-speed blender for a silky texture. If using a stand blender, allow the soup to cool slightly before blending to avoid splattering.
- Adjust Consistency – Add more broth if the soup is too thick.
- Balance with Lemon – A squeeze of lemon brightens the artichoke flavor.
Substitutions and Variations
Substitutions:
- Potato → Swap with cauliflower for a lower-carb option.
- Vegetable Stock → Use chicken stock for a richer flavor.
- Shallot → Replace with extra onion if needed.
Variations:
- Lemon Artichoke Soup – Add extra lemon juice and zest for brightness.
- Creamy Artichoke Soup – Stir in heavy cream or Greek yogurt for a richer texture.
- Spiced Version – Add a pinch of smoked paprika or red pepper flakes for warmth.
- Herb Boost – Try fresh basil or chives instead of parsley.
- Protein Addition – Top with shredded chicken or crispy pancetta for a heartier meal.
- Cheesy: Add parmigiano cheese or parmesan cheese as a topping.
Storage and Reheating Instructions
- Refrigerate in an airtight container for up to 4 days.
- 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
This soup is so light and refreshing that it is a great year-round recipe. This soup pairs beautifully with Breaded Chicken Cutlets, Dry Rub Pork Ribs, or this delicious Salmon Piccata recipe. Adding a lean protein source along with this soup, you have a quick easy, well-rounded meal. Try an appetizer like King Crab Salad Recipe (Simple and Easy) or Hot Mascarpone Spinach Artichoke Dip.
An Italian salad, like Italian Salad with Pears, Walnuts, and Gorgonzola, would be delicious, too.
Don’t forget the bread- Ciabatta Bread and dessert- Simple Italian Apple Cake!
More Delicious Recipes for YOU
Tortellini Soup with Spinach and Lemon
Creamy Mushroom and Spinach Pasta (Video)
Braised Chicken Thighs Artichokes Olives Farro
Try more Italian soup recipes: Pasta e Ceci (Italian Pasta with Chickpea Soup), Italian Pastina Soup Recipe (with Chicken broth), ribollita recipe, Pasta e Ceci (Italian Pasta with Chickpea Soup), and Classic Italian Minestrone Soup.
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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this absolutely amazing soup. Couldn’t 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 can’t 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.🙌
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 🙂
A family favorite! We adore this soup.