Traditional recipes

Artichoke soup recipe

Artichoke soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

This is a delicious creamy soup. Artichokes, potato, carrot, onion, celery, dry vermouth, chicken stock and cream are simmered together, to create this wonderfully smooth pureed soup.

21 people made this

IngredientsServes: 4

  • 4 whole artichokes
  • 500ml water
  • 500ml chicken stock
  • 125ml dry vermouth
  • 1 potato, diced
  • 1 small carrot, diced
  • 1 onion, chopped
  • 1 small stick celery, diced
  • 2 cloves garlic, finely chopped
  • 2 bay leaves
  • 1/2 teaspoon dried marjoram
  • 250ml whipping cream
  • 4 tablespoons grated Pecorino Romano cheese
  • salt to taste
  • ground black pepper to taste

MethodPrep:25min ›Cook:1hr40min ›Extra time:2hr5min › Ready in:4hr10min

  1. Steam the artichokes in 500ml water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool.
  2. Scrape the flesh from the bottom third of each leaf and place in medium stock pot along with the artichoke liquid.
  3. Remove fuzzy choke from each artichoke bottom and discard.
  4. Coarsely dice the artichoke bottoms and place in the stock pot. Next add chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves and marjoram. Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes.
  5. Puree the soup in a liquidiser and return to the pot.
  6. Add the cream and the cheese and heat through but do not boil. Add salt and pepper to taste. Serve with croutons on top.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (19)


This recipe was great. I used frozen artichoke hearts and just chopped them up. To save time, I sauted the veggies in some olive oil to get them going. My husband even gobbled this up and if I had told him it was artichoke soup, he wouldn't have even touched it. My teenagers and even my 3 & 5 year old ate this soup up! Need to make a double batch next time!-20 Nov 2004


OK, this is a fairly labor intensive recipe. But let's face it, artichokes always take a bit of effort. Even eating them plain. But this recipe is delicious. Served it to friends and they consumed every drop even though I had doubled the recipe..-14 Jul 2002

by Cook Easy

Life it too short - I used canned artichoke hearts, using just the bottoms and Land O Lakes fat free 1/2 & 1/2 to cut down on the fat. Yummy-18 Mar 2004

Artichoke Soup

At his Beard House dinner, Josh Thomsen topped this soup with a lobster foam. For something less technically ambitious, try a garnish of chives or finely chopped lobster meat.


  • 2 tablespoons olive oil
  • 1/2 cup diced fennel
  • 1/2 cup diced leeks
  • 1/2 cup diced white onions
  • 2 celery ribs, diced
  • 4 cups baby artichokes, outer leaves removed, halved
  • 4&ndash6 cups vegetable stock
  • 2 cups heavy cream


Heat the olive oil in a large pot over medium heat. Sauté the fennel, leeks, onions, and celery until the onions are translucent and soft, about 5 minutes.

Add the artichokes and continue to sauté. As the artichokes begin to soften, add 4 cups of vegetable stock. Simmer the soup for 30 minutes.

Transfer the contents of the pot to a food processor. Add the cream and purée until smooth. If it&rsquos too thick, add the remaining vegetable stock to achieve the desired consistency.

    • 5 medium (or 10 baby) artichokes
    • Juice of 1 lemon
    • 2/3 cup extra-virgin olive oil
    • 1 3/4 pounds russet potatoes, peeled and cut into 1/2-inch cubes
    • 2 leeks, white and pale-green parts, sliced, washed well (about 4 cups)
    • 3 shallots, chopped (about 1/2 cup)
    • 6 garlic cloves, chopped
    • 1 tablespoon fresh thyme leaves
    • 1 fresh bay leaf
    • 1 tablespoon kosher salt
    • 1/8 teaspoon peperoncino flakes
    • 4 quarts cold water
    • 2 tablespoons chopped fresh Italian parsley
    • Grated Grana Padano or Parmigiano-Reggiano, for serving
    1. Clean and prepare the artichokes as detailed on page 18. Put artichokes in a serving bowl and toss with the lemon juice.
    2. Heat the olive oil in a soup pot over medium-high heat. Add the potatoes, and cook until they begin to stick to the bottom of the pot, about 5 minutes. Add the leeks and shallots, and cook until softened, about 10 minutes.
    3. Sprinkle in the garlic, thyme, bay leaf, salt, and peperoncino. Cook until the garlic is fragrant, about 1 to 2 minutes. Pour in the water and bring to a boil. Add the prepped, drained artichokes, and bring the soup to a rapid simmering. Cook, uncovered, until potatoes and artichokes are tender and the potatoes have broken down to thicken the soup, about 1 1/2 hours.
    4. Stir in the chopped parsley, and serve the soup with grated cheese.

    Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.

    Lidia Matticchio Bastianich is the author of seven precious books, five of which have been accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia, among others, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island, New York.

    • 4 large artichokes, trimmed
    • 1 tablespoon extra-virgin olive oil
    • 1 leek, trimmed, cut in half lengthwise, thoroughly cleaned and thinly sliced (1 1/2 cups)
    • 1 large all-purpose potato, peeled and diced
    • 1 stalk celery, chopped
    • 1 bay leaf
    • 4 cups reduced-sodium beef broth
    • 2 tablespoons lemon juice
    • 1 large egg yolk
    • Salt & freshly ground pepper, to taste

    Cut trimmed artichokes into thin wedges. Heat oil in a large soup pot over high heat. Add the artichokes, leek, potato, celery and bay leaf saute until the leek starts to wilt, 3 to 5 minutes. Add broth, and bring to a boil. Cover, reduce heat to low and simmer until potatoes and artichokes are tender, about 30 minutes. Remove from heat and discard bay leaf. Let the soup cool for 5 minutes.

    Whisk together lemon juice and egg yolk in a small bowl. Slowly add the egg mixture to soup, stirring constantly. Taste and adjust seasonings with salt and pepper.

    Skinny on Easy Artichoke Soup

    It’s creamy without an ounce of cream. I’ve never been a huge fan of soups that are full of heavy cream. I’d much rather save the calories for homemade cookies or a glass of wine.

    Easy Healthy Artichoke Soup with Toasted Ciabatta

    I whipped this skinny easy artichoke soup up for supper last night in a matter of minutes and everyone commented on how much they liked it.

    It’s light and healthy too, with just 126 calories, 3.1 g fat and:

    3 *SmartPoints (Green plan)
    3 *SmartPoints (Blue plan)
    3 *SmartPoints (Purple plan)
    3 *PointsPlus (Old plan)

    Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

    I adapted it from The New Holly Clegg Trim and Terrific Cookbook (affiliate link) , a wonderful book with more than 500 fast, easy and healthy recipes. Everything I’ve tried from it so far has been really good!

    Since it has a short list of ingredients, mostly coming from the pantry, it is the perfect soup to make when you want something quick and easy. Although it’s made mostly from canned ingredients, this tastes SO much better than any soup from a can or a box.

    Try it. Everyone will think you spent hours in the kitchen to prepare this simple sensational soup. Enjoy!

    If you’ve made this easy low-fat Artichoke Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

    Related Video

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    Add a splash of truffle oil for an extra decadent flavor.

    Use a mix of your favorite herbs to flavor the soup in addition to rosemary and take out before blending. Tip: you can wrap the herbs in a small piece of muslin/cheesecloth before adding to the soup, to make it all easier to remove.

    Add a little swirl of extra virgin olive oil and cream before serving.

    In place of the milk, use your favorite plant-based milk.

    Use Vegan Chicken Broth instead of the vegetable stock, or try Mushroom Stock.

    Spice it up with some cayenne pepper to your liking.

    Top it with a grating of parmesan cheese or a sprinkle of Vegan Parmesan Cheese for a salty bite.

    Jerusalem artichoke soup

    You can use parsnips instead of artichokes – the result is equally delicious.

    Prep 25 min
    Cook 50 min
    Serves 4-6

    600g jerusalem artichokes
    300g potatoes
    1 large knob butter
    160ml extra-virgin olive oil
    2 medium onions, peeled and chopped
    Salt and black pepper
    1 large handful fresh thyme, leaves picked
    1.2 litres vegetable or chicken stock

    For the salsa verde
    50g hazelnuts
    1 large handful each fresh parsley and mint, roughly chopped
    1 large garlic clove, peeled
    2 tbsp capers
    4 anchovy fillets (optional)
    2 tbsp red-wine vinegar

    Scrub the jerusalem artichokes clean in cold water with a wire brush and cut into even chunks. Peel the potatoes and cut into similar-sized chunks. Leave to stand in a bowl of cold water.

    Put a large casserole over a medium-high heat and add the butter and two tablespoons of the olive oil. Once hot, add the onions, season with a heaped teaspoon of flaky salt (or half if using fine salt) and a few grindings of black pepper. Turn the heat down to medium and sweat the onions for 10-15 minutes, turning the heat down if they start colouring. Drain the artichokes and potatoes. Add them and the thyme to the onions, and cook for a further five minutes, stirring once or twice to coat them in the fat. Pour in the stock, bring to a simmer and leave for 25-30 minutes, covered, until the vegetables are collapsing.

    While the soup is simmering, make the salsa verde. Using a pestle and mortar, or a stick blender if you’re in a hurry, bash together the nuts, herbs, garlic, capers and anchovies, if using. Once you have a rough paste, add the vinegar, bash again until you have a smoother paste, then work in the remaining olive oil. Taste for seasoning.

    Blitz the soup with a stick blender until completely smooth. If it’s too thick, add a little water or milk. Taste: it might need more salt, but keep in mind that the salsa verde will season the soup, too. Serve in hot bowls with large dollops of salsa verde on top.

    Creamy Spinach Artichoke Soup

    BREAKING NEWS: It is going to rain FOR DAYS in Arizona.

    This isn’t a joke so please plan accordingly. Do not get on the road. We all know Arizonans don’t know how to drive in the rain.

    Arizona may be the only place in the nation where when rain is in the forecast, it is the TOP news story. “Here we are reporting live from Gilbert, Arizona where we received an astounding 1/4 inch of rain.” Epic. Gotta love Arizona. We get a little giddy when it rains. All the kids run outside for a rain dance with no shirts on and teenagers post videos on social media of liquid falling from the sky.

    So, since rain is in the forecast, soup is on the dinner menu. However, because my husband Dean has a strict “no soup policy in the summer”, we fit in as much soup as possible in the winter. I could eat soup all year long but he believes that it belongs only in the winter and summer is for salads and burgers. He may be right but I think this Creamy Spinach Artichoke Soup can be eaten all day, every day.

    When I was in high school, I discovered the best cream of spinach and artichoke soup at a local cafe called Cracker’s. Since I was a huge fan of spinach artichoke dip already, the thought of eating it in a soup made me happy. It was so creamy and delicious that it soon had a massive following.

    This Creamy Spinach Artichoke Soup is made by sauteing onions and garlic in butter until nice and soft. Frozen spinach is added along with spices and chicken broth. Artichokes, heavy cream, parmesan cheese and cream cheese round out the soup. How can you go wrong with that list of ingredients? Thank heavens there is spinach in there to balance it all out!

    In a large pot with a tight-fitting lid bring about 1 inch water, lemon juice, and teaspoon salt to a boil.

    Meanwhile, cut the stems and thorns from the artichokes. Place the trimmed artichokes, stem-side down and standing, in the pot. Cover, reduce heat to medium-low and cook until a leaf pulls out easily from each artichoke, about 20 minutes. Drain and rinse with cold water.

    Pull off and discard very dark green, outer leaves from the artichokes. Pull off remaining leaves and set aside. Cut off any fibrous dark green parts around outside of the heart. Use a spoon to scrape out the fuzzy choke. Roughly chop the heart and put it in a blender or food processor. Repeat with remaining artichokes.

    Use a spoon to scrape off tender flesh from each leaf. Discard the scarped leaf and put the artichoke flesh in the blender with the hearts. Repeat with the remaining leaves.

    In a medium saucepan over medium-high heat melt the butter. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer the garlic to the blender with the artichokes. Set the pan aside.

    Whirl the artichokes with the broth until very smooth. You will need to let the blender run a bit for this to happen whirl for at least 2 minutes. This will seem like a long time. Stick with it. You're looking for a smoother-than-smooth texture.

    Transfer the artichoke mixture to a large saucepan. Bring the puree to a boil. Reduce the heat to maintain a steady simmer. Add the cream, and salt and pepper to taste. Cook just to heat the added cream.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

    Chicken Spinach Artichoke Soup

    Love spinach and artichoke dip? Then you're gonna FREAK for this soup. If you'd like to make it a little heartier, throw in some dry pasta after you add the shredded chicken back into the soup, then boil 8 minutes more before stirring in your spinach.

    Freshly ground black pepper

    boneless skinless chicken breasts (about 3 large breasts)

    (14-oz) can artichoke hearts, drained and quartered

    Freshly grated parmesan, plus more for garnish

    freshly chopped parsley, for garnish

    1. In a large pot over medium heat, heat oil. Add onion and celery and cook until soft, 6 minutes. Add garlic and red pepper flakes if using and cook until fragrant, one minute more.

    2. Add chicken broth and lemon juice and bring to a boil. Add chicken breasts and lower heat. Let simmer until chicken is cooked through, 10 to 12 minutes.

    3. Remove chicken from pot and shred with two forks. Return chicken top pot, then add artichoke hearts, mozzarella, parmesan, and cream if using. Cook, stirring occasionally, until cheeses are melted. Stir in spinach and serve garnished with parsley and more parmesan.

    Watch the video: How to Make Artichoke Bisque (January 2022).