Quick and Easy Artichoke Soup
Warm up your weeknight dinner routine with this irresistibly creamy and flavorful Quick and Easy Artichoke Soup. Packed with the earthy richness of canned artichoke hearts, sautéed onion, and garlic, this comforting soup comes together in just 30 minutes, making it perfect for busy days. A hint of lemon juice brightens every spoonful, while a swirl of heavy cream adds a velvety texture to the broth. For an extra touch of indulgence, stir in some Parmesan cheese and finish with a sprinkle of fresh parsley. Gluten-free and easily adaptable, serve this hearty soup with crusty bread or crackers for a simple yet elegant meal that’s guaranteed to please.
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Recipe Information
Ingredients
- 2 15-ounce cans Canned artichoke hearts
- 2 tablespoons Olive oil
- 1 medium-sized, diced Yellow onion
- 3 minced Garlic cloves
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 1 tablespoon Lemon juice
- 0.25 cup, grated (optional) Parmesan cheese
- 2 tablespoons, chopped (for garnish, optional) Fresh parsley
Instructions
Drain and rinse the canned artichoke hearts. Set aside.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently, until fragrant.
Add the drained artichoke hearts and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Use an immersion blender to carefully puree the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches to avoid splatters.
Return the soup to the pot (if using a countertop blender). Stir in the heavy cream, salt, black pepper, and lemon juice. Heat gently over low heat until warmed through, about 2-3 minutes.
Taste and adjust the seasoning as needed. If desired, stir in the grated Parmesan cheese for a richer flavor.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 6876 mg | 299% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 25.6 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3087 mg | 66% | |
*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.
