Creamy Artichoke Soup

Name: Creamy Artichoke Soup
Prep time: 50 min
Total time: 1 h 50 min
Yield: 4 - 6
Ingredients: 3 tbsp. olive oil; 6 cloves garlic, chopped, divided; 8 oz. sourdough bread, cut into cubes; Kosher salt and freshly ground black pepper; 2 lemons; 4 large artichokes, or equivalent frozen hearts (about 3 cups); 4 tbsp. (1/2 stick) unsalted butter; 1 large yellow onion, chopped; 1/2 lb. Yukon Gold potatoes, peeled and chopped; 8 c. chicken stock; 3 bay leaves; 1 small bunch thyme; 1/4 c. heavy cream

Peak artichoke season means using them in every way possible, including a hearty soup.

By Christopher MichelPublished: Mar 7, 2025

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artichoke soup with croutons in green bowls on a white surface.

Becky Luigart-Stayner for Country Living

Yields:

4 - 6

Prep Time:

50 mins

Total Time:

1 hr 50 mins

Use frozen or fresh artichoke to make this hearty soup. It makes an excellent dinner alongside a steak or grilled Gruyere cheese sandwich. Take a look at our How to Buy and Prepare Artichokes guide for step-by-step instructions.

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Ingredients

3 Tbsp. olive oil
6 cloves garlic, chopped, divided
8 oz. sourdough bread, cut into cubes
Kosher salt and freshly ground black pepper
2 lemons
4 large artichokes, or equivalent frozen hearts (about 3 cups)
4 Tbsp. (1/2 stick) unsalted butter
1 large yellow onion, chopped
1/2 lb. Yukon Gold potatoes, peeled and chopped
8 cups chicken stock
3 bay leaves
1 small bunch thyme
1/4 cup heavy cream

Directions

1. Step 1Preheat oven to 350°F. Heat oil in a large pot over medium heat. Add 2 cloves garlic and cook until fragrant, 1 to 2 minutes. Remove from heat. Add bread and stir until coated. Transfer to a large rimmed baking sheet. Season with salt and pepper. Bake, stirring halfway through, until golden brown, 14 to 16 minutes. Cool completely.
2. Step 2Meanwhile, juice lemons into a bowl of water; add rinds to bowl. Working one at a time, trim artichoke stem, remove all leaves, and trim choke from artichoke. Quarter heart and place in lemon water. Repeat with remaining artichokes.
3. Step 3 Melt butter in a large Dutch oven or pot over medium-high heat. Add onion and artichoke hearts. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add potatoes and remaining 4 cloves garlic. Season with salt and pepper. Cook until garlic is fragrant, 1 to 2 minutes. Add stock, bay leaves, and thyme and bring to a boil.
4. Step 4Reduce heat and simmer until vegetables are softened, 45 minutes to 1 hour. Discard bay leaves and thyme stems. Puree in batches, in a blender (or using an immersion blender directly in the pot). Strain through a fine strainer. Stir in cream. Serve warm or chilled, topped with croutons.