Description
Creamy Artichoke and Vegetable Soup is a comforting and flavorful dish combining the subtle tanginess of artichokes with a vibrant mix of fresh vegetables, creating a rich, velvety soup that is nutritious, quick to prepare, and perfect for any season or occasion.
Ingredients
Scale
Vegetables
- 1 cup artichoke hearts, drained and chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
Liquids & Fats
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut cream
- 2 tablespoons olive oil or butter
Herbs & Seasonings
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Your Ingredients: Gather and finely chop the carrots, celery, onion, and garlic. Drain and roughly chop the artichoke hearts. Dice the potatoes into even pieces for consistent cooking.
- Sauté the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the onions, garlic, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and fragrant, about 5-7 minutes.
- Cook the Vegetables with Broth: Add the diced potatoes and chopped artichoke hearts to the pot. Pour in the vegetable broth, ensuring the vegetables are just covered. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are tender, about 20 minutes.
- Blend Until Smooth: Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer portions to a standard blender and blend until silky.
- Add Cream and Season: Return the pureed soup to the pot if needed. Stir in the heavy cream or coconut cream, then season with salt, pepper, and fresh thyme and parsley. Warm through on low heat, avoiding boiling to maintain creaminess.
Notes
- Use fresh or high-quality frozen artichokes when possible for the best flavor.
- Don’t skip sautéing the vegetables to develop deeper, more complex flavors.
- Blend in batches if needed and let the soup cool slightly to avoid splashes.
- Adjust consistency by adding more broth to thin or more cream for richness as preferred.
- Season gradually, tasting often to avoid over-salting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Creamy artichoke soup, vegetable soup, healthy soup, gluten free soup, vegetarian soup, vegan soup option
