Garlicky Artichoke Soup
Creamy, comforting, and bursting with bold flavors, this Garlicky Artichoke Soup is the perfect recipe to elevate your soup game. Made with roasted garlic for a deep, caramelized flavor and tender artichoke hearts for a subtle nuttiness, this soup is blended to silky perfection. A touch of heavy cream adds luxurious richness, while fresh thyme and a sprinkle of optional Parmesan bring refined herbal and savory notes. This easy-to-make soup is not only quick, with just 15 minutes of prep time, but also versatile—serve it as an elegant starter or a satisfying main course. Garnish with fresh parsley for a pop of color, and enjoy a bowl of this wholesome delight on a chilly evening. Ideal for garlic lovers, artichoke enthusiasts, and anyone seeking a hearty yet sophisticated meal!
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Recipe Information
Ingredients
- 6 whole Fresh garlic cloves
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion, chopped
- 14 ounces Canned or jarred artichoke hearts, drained and roughly chopped
- 4 cups Low-sodium chicken or vegetable broth
- 0.5 cups Heavy cream
- 1 teaspoon Fresh thyme leaves
- 0.75 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Parmesan cheese, grated (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Place the garlic cloves in a small piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven for 20 minutes until tender and golden.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes or until translucent.
Add the chopped artichoke hearts to the pot and sauté for 2 minutes, allowing the flavors to meld together.
Remove the roasted garlic from the oven, carefully unwrap, and squeeze the softened cloves into the pot. Stir well to combine.
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let cook for 15 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
Stir in the heavy cream, thyme leaves, salt, and black pepper. Heat gently until warmed through, but do not allow the soup to boil.
Taste and adjust seasoning as needed. If the soup is too thick, add more broth to reach the desired consistency.
Serve the soup hot in bowls. Optionally, garnish with grated Parmesan cheese and freshly chopped parsley before serving.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 2.5 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
