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Creamy Artichoke Soup

Ruth M. Moran
A creamy, fiber-rich artichoke soup made with artichoke hearts, cream, and crème fraiche.
Quick to prepare, this soup is smooth, comforting, and perfect for a light meal or elegant starter.
Garnish with grilled artichokes and a squeeze of lemon for added freshness.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup, Starter
Cuisine American, Comfort Food
Servings 4

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.
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