Canned artichoke hearts become a restaurant-worthy soup with a little cream, lemon and thyme.
Prep15 min
Cook30 min
Total45 min
Serves6
LevelIntermediate
What makes it special
Butter
Heavy cream
Thyme
Black pepper
This soup always surprises people. It looks fancy, tastes like something from a little bistro, and is made mostly from a couple of cans of artichoke hearts. It's my favorite starter for dinner parties.
Why artichokes make great soup
Artichoke hearts have a buttery, slightly nutty flavor that turns velvety when blended. They give the soup body, so you only need a little cream to make it luxurious.
Tips for a perfect bowl
Blend really well. A high-powered blender gives a bisque-like texture.
Lemon is essential. A splash at the end makes all the flavors pop.
Don't boil after the cream. It can separate and turn grainy.
Parmesan for depth. It melts right in and adds a savory finish.
Variations
Spinach: blend in two handfuls of baby spinach for a green version.
Leek: use leeks instead of onion for a softer sweetness.
Thicker: add a diced potato and cook it with the artichokes.
A little heat: finish with chili oil or red pepper flakes.
Serving ideas
Serve with warm baguette, garlic crostini or a grilled cheese. For a dinner party, pour it into small bowls and top each with a thin Parmesan crisp and a thyme sprig.
Leftovers keep for 4 days in the fridge. Reheat gently over low heat, stirring.
A smooth, elegant soup made from artichoke hearts, onion, garlic and thyme, blended and finished with cream, lemon and Parmesan.
Soups & Stews Intermediate Mediterranean
Prep
15 min
Cook
30 min
Total
45 min
Servings
6
Ingredients 11 items
Tap to check off as you go
Soup Base
Instructions 9 steps
1
Melt the butter in a large pot over medium heat.
2
Add the onion and cook until soft.
3
Stir in the garlic and cook for 1 minute.
4
Add the artichoke hearts and thyme.
5
Pour in the broth and bring to a simmer.
6
Simmer for 20 minutes so the flavors come together.
7
Blend with an immersion blender until silky smooth.
8
Stir in the cream, lemon juice and Parmesan if using.
9
Warm gently without boiling, then serve.
Nutrition per serving
Calories
230
Protein
5g
Carbs
10g
Fat
18g
Sugar
3g
Fiber
3g
Sodium
510mg
Questions, answered
Can I use marinated artichokes?
I don't recommend it. The oil and vinegar make the soup taste sharp. Use plain canned or frozen hearts.
How do I make it dairy-free?
Use olive oil instead of butter and coconut or cashew cream instead of heavy cream.
Can I freeze it?
Yes, for up to 2 months. Blend it again after thawing for the smoothest texture.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
