Artichoke Soup

This creamy artichoke soup is an easy, flavorful dish made with canned artichoke hearts for convenience. Sautéed onions, celery, garlic, and potatoes create a rich, velvety texture without the need for heavy ingredients.

Course Soup

Cuisine American, Italian

Keyword artichoke recipes, easy soups

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 219kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Olive Oil
1 Small Onion finely diced (yellow or white onion)
2 Celery Ribs diced
1–2 Garlic Cloves minced
½ teaspoon Italian Seasoning
¼ teaspoon Black Pepper
1 (14-ounce) can Quartered Artichoke Hearts drained and rinsed
2 tablespoons Butter
3 tablespoons All Purpose Flour
3½ cups Chicken Broth or vegetable broth
12–14 ounces Potato peeled and cut into 1-inch pieces (russet or red potatoes work well)
Salt to taste if needed at the end
Fresh Chopped Parsley for garnish optional
Grated Parmesan Cheese for garnish optional

Instructions

Heat the olive oil in a large pot over medium heat. Add the onions and celery and cook for 3 minutes, stirring frequently.
Add the garlic, Italian seasoning, and black pepper. Stir well and cook for 1 minute.
Add the butter and stir until melted. Then, add the flour and cook for 1–2 minutes, stirring constantly.
Slowly pour in the broth while stirring, and gently scrape up any bits stuck to the bottom of the pot.
Raise the heat and bring to a boil (about 2 minutes). Add the artichokes and potatoes, then lower the heat to medium-low once it returns to a boil. Cover and simmer for 30–35 minutes, or until the potatoes are fall-apart tender when pierced with a fork.
Remove from heat and uncover. Let the soup stop simmering, then blend with an immersion blender until smooth or to your desired texture. If using a traditional blender (see Note #1 for important safety information).
Taste and add salt if needed. As a reference, we added ¼ teaspoon to ours.
Serve and garnish with chopped parsley and grated Parmesan cheese, if desired.

Notes

Blending safety: Do not fill a blender to the top with hot liquid—process in small batches instead. Remove the center piece (feeder cap) from the blender lid. Replace the lid (without the feeder cap) and cover the opening with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if needed.
If you prefer a chunkier soup, use a potato masher instead of blending.
We hold off on adding extra salt during cooking since canned artichokes and broth already contain a good amount.
Taste at the end and add salt if needed. Use reduced-sodium broth and unsalted butter if you are sensitive to salt.

Nutrition