This creamy artichoke soup is a cozy, satisfying dish that balances indulgence with nutrition.
Packed with fiber-rich artichokes and plant-based goodness, it’s naturally low in carbs and features heart-healthy fats from olive oil and cream.
Quick to make and full of flavor, it’s perfect for weeknight dinners, meal prep, or a light yet filling starter.
Creamy Artichoke Soup
Equipment
- 1 large pot
- 1 blender (or immersion blender)
- 1 Cutting board
- 1 Chef’s knife
- 1 Ladle
- 1 small baking sheet (for toasting baguette slices)
- 1 Wooden Spoon
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 sweet onion diced
- 2 garlic cloves minced
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 cans 14 oz each artichoke hearts in brine, drained and rinsed
- 3 cups low-sodium vegetable stock
- 1 ½ cups heavy cream
- ½ cup crème fraiche
- 1 baguette sliced and toasted, for serving
- 1 jar grilled artichoke hearts for garnish
- Lemon wedges for serving
Instructions
- Preparing the Aromatic Base: Start by placing a large, heavy-bottomed pot over medium-low heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Let the butter melt completely, combining with the olive oil to create a rich, fragrant base. Once melted, add 1 diced sweet onion and 2 minced garlic cloves. Stir frequently with a wooden spoon, allowing the onions to soften and become translucent while releasing their natural sweetness. This should take about 6–8 minutes. Make sure the garlic doesn’t burn—if needed, lower the heat slightly. This step forms the flavor foundation of your soup.
- Incorporating the Artichokes: Once your onions and garlic are soft and aromatic, add the 2 cans of artichoke hearts (14 ounces each, drained and rinsed). Stir well, coating the artichokes in the buttery onion mixture. Let them cook gently for about 5 minutes. During this stage, the artichokes will warm through and start absorbing the flavors from the aromatics, enhancing their natural nutty taste.
- Adding the Broth: Pour in 3 cups of low-sodium vegetable stock. Stir to combine all ingredients evenly. Increase the heat slightly and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15–20 minutes. The artichokes should become very tender, almost melting into the broth. This slow simmer is crucial—it allows the flavors to meld while softening the artichokes for a creamy texture.
- Blending the Soup: Carefully transfer the hot soup to a blender. For safety, place a kitchen towel over the top to prevent any splashes. Blend on high until the mixture is completely smooth and silky. If using an immersion blender, simply blend the soup directly in the pot until there are no visible chunks of artichoke or onion. The goal is a luxuriously smooth texture that will carry the creamy elements evenly.
- Adding Creamy Elements: Return the blended soup to the pot. Stir in 1 ½ cups of heavy cream and ½ cup of crème fraiche. These ingredients enrich the soup, giving it a velvety texture and subtle tang. Place the pot over low-medium heat and bring the mixture to a gentle simmer. Allow it to cook for about 30 minutes, stirring occasionally. During this time, the soup will slightly reduce, concentrating the flavors. Taste the soup and season with extra salt and freshly cracked black pepper if needed. If the flavor seems too briny, add an additional splash (about ¼ cup) of cream or crème fraiche to balance it.
- Preparing the Garnishes: While the soup simmers, prepare the garnishes. Slice a baguette into rounds and toast them until golden brown. Drain any extra liquid from a jar of grilled artichoke hearts. Cut a few of these for topping the soup. Have fresh lemon wedges ready to add a spritz of brightness to each bowl.
- Serving the Soup: Ladle the creamy artichoke soup into bowls. Place a toasted baguette slice on top of each serving, then add one or two grilled artichoke hearts for garnish. Serve immediately with a wedge of lemon on the side. The lemon can be squeezed over the soup for a refreshing, tangy finish that perfectly complements the richness of the cream and artichokes.
- Enjoying the Perfect Bite: Take a moment to appreciate the aroma of the soup—the sweet onions, garlic, and artichokes combined with the luxurious creaminess. Every spoonful should be smooth, rich, and slightly tangy from the crème fraiche, with the toasted baguette adding a satisfying crunch. This is a cozy, nourishing soup that’s ideal for lunch, dinner, or as a starter for a special meal.
Notes
- Use fresh or jarred artichokes: Both canned and jarred artichokes work well, but make sure to drain and rinse canned ones to reduce brininess.
- Adjust creaminess: For a lighter version, replace half the heavy cream with low-fat milk or additional vegetable stock.
- Flavor balance: Taste the soup before serving; if it’s too salty from the artichokes, add a splash of cream or a squeeze of lemon.
- Blending tip: Use an immersion blender directly in the pot for convenience, or carefully transfer to a standard blender with a towel over the lid.
- Make-ahead option: Soup can be made a day in advance and reheated gently on the stove, allowing flavors to deepen.
Chef’s Secrets For Perfect Soup
The key to an unforgettable artichoke soup is layering flavors gradually.
Start with gently sautéed onions and garlic—they provide a subtle sweetness that balances the briny artichokes.
Don’t rush the simmering step; allowing the artichokes to soften fully creates a naturally creamy texture without relying solely on cream.
When blending, do it in stages to avoid splatters and achieve a silky consistency.
Finally, season carefully after adding cream and crème fraiche, as the richness can mask salt and pepper.
A small spritz of fresh lemon just before serving brightens the soup beautifully.
Serving Suggestions To Impress Guests
This creamy artichoke soup is versatile and can be dressed up or kept simple.
Serve it with toasted baguette slices, crispy croutons, or even a swirl of pesto for an extra layer of flavor.
Garnishing with grilled artichoke hearts adds texture, while a light sprinkle of fresh herbs like parsley or chives elevates the visual appeal.
For a full meal, pair the soup with a crisp salad or a light protein like grilled chicken or shrimp.
The combination of creamy soup and crunchy toppings creates a satisfying contrast in every bite.
Storage Tips For Best Results
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
When reheating, do so gently over low heat, stirring occasionally to prevent the cream from separating.
Avoid boiling, which can curdle the texture. This soup also freezes well:
cool completely before transferring to freezer-safe containers, leaving some headspace for expansion.
Thaw overnight in the refrigerator and reheat slowly on the stove.
If needed, stir in a splash of cream or stock to restore the soup’s original silky texture.
Frequently Asked Questions
1. Can I use fresh artichokes instead?
Absolutely! Fresh artichokes add a wonderful flavor but require trimming and cooking until tender.
Steam or boil them first, then follow the recipe as directed. Using fresh artichokes may slightly increase cook time but yields a fresher, lighter taste.
2. Is there a dairy-free option?
Yes. Substitute the heavy cream and crème fraiche with full-fat coconut milk, cashew cream, or a plant-based cream alternative.
This keeps the soup creamy while accommodating dairy-free diets, though the flavor will have a subtle nutty or coconut undertone.
3. Can I make this soup ahead of time?
Definitely. The soup actually tastes better the next day as flavors meld.
Store in the refrigerator for up to 4 days, and reheat gently over low heat. Add a splash of cream if it thickens too much during storage.
4. How do I prevent the soup from being too salty?
Drain and rinse canned artichokes well to remove excess brine. Taste the soup before adding extra salt and adjust gradually.
If it ends up slightly salty, a squeeze of lemon or extra cream can balance the flavor.
5. Can I freeze this soup for later?
Yes, this soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months.
Thaw overnight in the refrigerator and reheat gently on the stove, stirring occasionally. A splash of cream or stock helps restore its original texture.
