Artichoke Soup Recipe
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.
Servings: 6 servings
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
Calories: 96kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 880mg | Potassium: 273mg | Fiber: 3g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 1mg
