Creamy Artichoke Soup
Warm and comforting, this Creamy Artichoke Soup combines earthy artichokes with fresh vegetables for a delightful dish perfect for any season.
Ingredients
Vegetables
- 1 can artichoke hearts, drained and chopped Use high-quality canned or fresh artichokes if available.
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream Can be substituted with half and half or non-dairy milk.
Others
- to taste Salt and pepper Adjust according to preference.
- as needed Olive oil for sautéing
- as needed Crusty bread for serving Pair with rustic sourdough or baguette.
Instructions
Preparation
- In a large pot, heat a generous swirl of olive oil over medium heat.
- Add the chopped onion, minced garlic, diced carrots, and diced celery; sauté for about 5-7 minutes until they soften and the onion turns translucent.
- Toss in the drained and chopped artichoke hearts, stirring to heat through for a couple of minutes.
- Pour in the vegetable broth, increase the heat to bring to a boil, then reduce heat and let it simmer for 15 to 20 minutes.
Blending
- Using an immersion blender, blend the soup until it reaches a silky smooth consistency.
- If using a regular blender, allow the soup to cool slightly before transferring it in small batches.
Finishing Touches
- Stir in the heavy cream and mix thoroughly.
- Taste and season with salt and pepper to your liking.
Serving
- Ladle the soup into bowls, garnish with fresh herbs if desired, and serve warm with crusty bread.
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Notes
Use fresh herbs like thyme or dill for added flavor. Consider adding crispy vegetables or croutons on top for texture.