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artichoke cream soup serve in a white bowl on bamboo mat with side of artichoke
Olivia

Creamy Artichoke Soup

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Creamy artichoke soup with potatoes and herbs. A comforting plant-forward soup with smooth texture and rich flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 287
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups artichoke hearts chopped
  • 1 potato peeled and diced
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1/2 cup cream or plant-based cream
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$29.49
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07/07/2026 03:01 am GMT
soup pot with lid

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until softened.
  3. Stir in garlic and cook for 1 minute.
  4. Add artichoke hearts and diced potato.
  5. Pour in vegetable broth.
  6. Bring to a boil, then reduce to a simmer.
  7. Cook for 20-25 minutes until vegetables are tender.
  8. Blend the soup until smooth and creamy.
  9. Stir in cream and season with salt and black pepper.
  10. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 287kcalCarbohydrates: 26gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 34mgSodium: 1930mgPotassium: 295mgFiber: 6gSugar: 6gVitamin A: 1108IUVitamin C: 15mgCalcium: 36mgIron: 1mg

Notes

• Use canned, jarred, or frozen artichoke hearts
• Blend carefully while soup is hot
• Add a squeeze of lemon juice before serving for extra brightness

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