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artichoke soup in a bowl with toasted bread

Simple Artichoke Soup Italian Recipe

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5 from 2 reviews

This artichoke soup is hearty and heavenly in taste and texture. It is simple to make and full of flavor. Serve it with a main dish, or make it your light and healthy meal. 

  • Total Time: 35 minutes
  • Yield: 6 servings 1x


Units Scale
  • 2 tablespoons extra-virgin olive oil (more for serving)
  • 1 white onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon fresh or dried thyme
  • 1 teaspoon fresh or dried rosemary
  • 1 shallot, minced
  • 1 small potato, peeled and chopped
  • 1 (8-ounce) package frozen artichoke hearts, thawed
  • 3 cups vegetable or chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup of parsley for garnish


  1. Heat olive oil in a heavy, large pot over medium heat. Add the onion, shallot, and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, 2 cups of the stock (reserve 1 cup), herbs, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  2. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add more of the stock as you blend the vegetables. Keep blending and use remaining stock. 
  3. At this point you can blend until you reach your desired consistency. I like mine a little chunky to taste piece of artichoke. You can keep blending until it is more smooth if you desire. 
  4. Serve with a drizzle of olive oil, a few springs of parsley, and toasted bread. 


* if using a blender make sure the soup cools for at least 15 minutes before blending

  • Author: Elena Davis
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian