Best Creamy Artichoke Soup Recipes

CREAMY ARTICHOKE SOUP

Steps:

• Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
• Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
• Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAMY ARTICHOKE SOUP WITH PARMESAN SKINS

Steps:

• Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.
• Melt the butter in a large saucepan, and add the onion, potato, and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.
• Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.
• Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over, and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary and roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.

CREAMY ARTICHOKE SOUP

Steps:

• In a large stockpot, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches. Whisk in 3/4 cup yogurt and season with salt and pepper.
• In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.

CREAMY CAULIFLOWER SOUP WITH ARTICHOKE HEARTS, ASIAGO AND BACON!

Steps:

• Cook bacon until crisp; drain on paper towels and set aside.
• Simmer cauliflower in chicken broth until tender (about 10 minutes). Puree in blender until it is as smooth as you'd like. Return to pot.
• Add seasonings and heavy cream; heat through over very low heat.
• Top individual servings with artichoke hearts, shredded Asiago cheese, and crumbled bacon.

CREAMY ASIAGO AND ARTICHOKE SOUP

Steps:

• Heat olive oil and butter in a Dutch oven or pot over medium heat.
• Add the shallots and garlic; saute for about 5 minutes. Add the flour and stir to coat.
• Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. Salt to taste.
• Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes.
• Purée the soup (An immersion blender works well here!).
• If desired, you can freeze the soup at this point.
• When ready to serve, heat the soup and whisk in the cream and asiago cheese.
• Simmer until cheese is melted and soup just begins to bubble.

GIADA'S CREAMY ARTICHOKE SOUP

Steps:

• Heat oil in large pot over medium heat.
• Add leeks and garlic, cook and stir for about 2 minutes.
• Add the potato and cook about 5 minutes.
• Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
• Add salt, pepper and cream cheese.
• At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.
• If you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.
• You may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
• Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
• Enjoy!

SHADOWBROOK'S CREAMY ARTICHOKE SOUP

Steps:

• Cook vegetables, including frozen artichoke hearts if used, in water until soft, approx 10-12 minutes.
• Drain.
• In blender, purée cooked vegetables (add canned artichoke hearts here, if used) and optional garlic.
• Return to pot.
• Add the herbs and stock.
• Simmer for 20 minutes.
• Make a roux with the melted butter and flour over medium heat.
• Add the half and half, stirring until smooth.
• Add to soup.
• Add the heavy cream.
• Bring soup back up to boil and season with salt, pepper and fresh lemon juice to taste.
• To thin soup, add half and half. To thicken, add more roux.

CREAMY ROASTED CAULIFLOWER AND ARTICHOKE SOUP

Steps:

• Preheat oven to 425 degrees.
• Wash cauliflower then cut into flowerets.
• In a large bowl toss cauliflower with enough olive oil to lightly coat all the pieces then spread them out in a single layer on a rimmed baking sheet.
• Place cauliflower in a preheated 425 degree oven and roast, turning pieces occasionally until almost tender (between 20-30 minutes)
• Remove cauliflower pieces to a bowl with tongs; set aside. There should be some olive oil left on the baking sheet. Very carefully pour the leftover oil into a soup pot or dutch oven.
• Add minced garlic to the oil in the pot and sauté over medium heat until just golden.
• Add cauliflower, artichoke hearts and vegetable stock to the pot and bring to a boil. Turn heat way down and simmer for a few minutes until cauliflower is fully tender (check with fork).
• Remove pot from heat and let cool slightly. Puree the soup until smooth using a food processor, blender, or immersion blender. Return to pot.
• Gently reheat soup then add one cup of light cream, zest of one lemon (not juice), crushed thyme, and lots of salt and fresh ground pepper to taste. Soup can be thinned with extra broth or water if desired. Remove from heat when soup is heated through again.
• Enjoy!

CREAMY SPINACH & ARTICHOKE SOUP

Steps:

• Melt butter in large saucepan on medium heat. Add celery, onions and garlic; cook 8 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook 3 min., stirring constantly.
• Add 2-1/2 cups milk, then broth, stirring after addition with whisk until mixture is well blended. Cook 10 min. or until thickened, stirring constantly. Add artichokes and spinach; mix well. Bring to boil, stirring frequently.
• Whisk Neufchatel and remaining milk in small bowl until blended. Add to soup along with the Parmesan; cook and stir on medium-low heat 2 to 3 min. or until heated through.

CREAMY TOMATO ARTICHOKE SOUP

Steps:

• Pour tomatoes and puree into a bowl, then break up into small pieces with a wooden spoon or kitchen shears; set aside. Melt butter in a 6-qt pot over medium heat. Add the onion, scallions, and garlic. Cook, stirring occasionally, until the onions are just soft, 3 to 5 min. Add the tomato paste and flour and stir about 1 min to cook the flour and heat through. Stir in broth, milk, artichokes, salt, and tomatoes in puree.
• Bring soup to a simmer but do not boil. Cover pot and simmer, stirring occasionally, until onions are soft and flavors have blended, 15 to 20 min.
• Add cheese and cream, stirring until cheese is melted. Serve soup topped with extra sliced scallions if desired. The soup can be refrigerated for up to 5 days. Soup will thicken when chilled; thin with milk or broth. Do not freeze.

CREAMY ARTICHOKE SOUP

Steps:

• Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften. Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives. * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.