Cream of artichoke soup is shallots sautéed in olive oil with fresh thyme, simmered with diced artichoke bottoms in chicken bouillon for 5 minutes, blended, strained, and finished with cream, salt, and pepper. It takes 30 minutes of preparation and 15 minutes of cooking, and serves 4.
A simple, tasty, and healthy soup for the whole family, perfect for cold autumn and winter days.
How to Make Cream of Artichoke Soup?
Use fresh artichokes cooked beforehand, or canned artichoke bottoms, easy to find in supermarkets; follow the product’s instructions and rinse them well.
Nutritional Information
Each serving of cream of artichoke soup contains approximately 250 kcal, 15 g of carbohydrates, 18 g of fat, 6 g of protein, 4 g of fiber, 2 g of sugars, 35 mg of cholesterol, and 750 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Cream of Artichoke Soup Recipe
Preparation: 30 minutes
Cooking: 15 minutes
Servings: 4
Ingredients
- 6 artichoke bottoms
- 160 ml (⅔ cup) of heavy cream
- 30 ml (2 tablespoons) of olive oil
- 2 shallots, chopped
- 1 chicken bouillon cube
- 1 liter (4 cups) of water
- Fresh thyme
- Parsley leaves
- Fine salt
- Black pepper
Instructions
- In a medium pot, heat the olive oil over low heat and sauté the chopped shallots for a couple of minutes, stirring with a wooden spoon. Add fresh thyme to taste, remove from the heat, and set aside.
- Dice the cooked artichoke bottoms and set aside. If you cooked fresh artichokes, also scrape the flesh from the leaves.
- Dissolve the bouillon cube in the liter of boiling water and pour it over the shallots. Heat over medium, add the diced artichokes, and cook for 5 more minutes, stirring occasionally. Remove from the heat and let cool slightly.
- Blend at medium speed until smooth, strain, return to the pot, and heat over medium. Add the cream, season with salt and pepper, and cook a couple more minutes. Serve piping hot, garnished with diced artichoke and parsley leaves.
Additional Tips
Strain for silk
Straining after blending removes fibers and gives a velvety cream.
Watch the salt
Bouillon cubes are salty; taste before adding salt.
Use the leaves
With fresh artichokes, the flesh scraped from the leaves adds extra flavor.
Lemon touch
A few drops of lemon juice brighten the soup.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Heavy cream | Coconut, oat, or soy milk | 160 ml | Vegan, lighter |
| Artichoke bottoms | Canned artichoke hearts | 6 | Less meaty |
| Bouillon cube | Homemade chicken broth | 1 liter | Less sodium |
| Shallots | Onion | ½ | Sharper |
Frequently Asked Questions (FAQs)
1. Can I use plant milk instead of cream?
Yes, coconut, oat, or soy milk work well for a vegan or lighter version; the flavor changes slightly.
2. Can I use canned artichoke hearts?
Yes, although bottoms are meatier. Rinse them well to remove excess salt and preservatives.
3. Can I make it ahead?
Yes, keep it refrigerated for up to 2 days and reheat gently without boiling once the cream is added.
Benefits of Artichokes
Artichokes are high in fiber, good for digestion, and rich in antioxidants. They are also low in calories and rich in nutrients, a good choice for a balanced diet.
Did You Know?
Chile is a significant artichoke producer, and more than half of its plantings are in the Coquimbo Region.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Artichoke Water Recipe
- Carrot Cream Soup Recipe
- Cream of Broccoli Soup Recipe
- Cream of Celery Soup Recipe
