[This post is sponsored by DeLallo Foods!]
My heart belongs to this artichoke soup.
How did I go so long without making artichoke soup? I’ve shared plenty of artichoke recipes here before, but soup wasn’t one of them — until now.
Today I’m partnering with DeLallo Foods to bring you a silky, comforting artichoke soup that’s rich yet surprisingly light. The flavor is delicate and bright — perfect for late winter and early spring alike.
Like artichoke soup that melts in your mouth.
The soup’s base is the artichoke hearts themselves. I used DeLallo Foods artichoke hearts in brine; when cooked down they become incredibly tender and almost creamy on their own. Heavy cream and crème fraîche are stirred in for a luscious finish — the whole pot feels like a warm hug simmering on the stove.
My favorite touch is the garnish: DeLallo grilled artichoke hearts. They add a smoky, slightly charred contrast that I love. I keep jars of them in my fridge for everything from cheese boards and salads to pizza — and now they’re perfect on top of this soup.
The color isn’t the brightest, but the tone is inviting and makes you think of spring just around the corner. For serving, float a toasted crostini on top and crown it with a grilled artichoke heart — the crunch and char complement the creamy soup beautifully.
Always!
Texture lovers, this one’s for you.
Finish with freshly cracked pepper and a quick spritz of lemon for brightness. The briny hint from the canned artichokes gives the soup a subtle tang that’s ideal for dipping; if you prefer no brine, swap in frozen artichoke hearts. Avoid marinated hearts in the base, as they can make the soup oily, though they’re lovely as a garnish.
Despite its creaminess, the soup doesn’t feel heavy. It’s rich in texture but gentle in flavor — a favorite for chilly nights and an elegant choice for a spring starter.
Serve it in small cups or shooter glasses as an appetizer at a dinner party, or ladle it into bowls with plenty of crusty bread and a glass of white wine.
Creamy Artichoke Soup
Creamy Artichoke Soup
4
people
10 mins
1 hr
1 hr 10 mins
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked pepper
- 2 (14-ounce) cans DeLallo Foods artichoke hearts in brine, drained and rinsed
- 3 cups low-sodium vegetable stock
- 1½ cups heavy cream
- ½ cup crème fraîche
- 1 baguette, sliced and toasted, for serving
- 1 jar DeLallo Foods grilled artichoke hearts, for garnish
- Lemon wedges for spritzing
Instructions
- Heat a large pot over medium-low and add the olive oil and butter. Add the diced onion and minced garlic and cook, stirring often, until the onion is translucent, about 6 to 8 minutes. Stir in the artichoke hearts and cook another 5 minutes.
- Add the vegetable stock and bring to a boil. Reduce heat and simmer until the artichokes are very tender, about 15 to 20 minutes; they will begin to break down.
- Carefully transfer the soup to a blender (cover the lid with a towel) and blend until smooth, then return the soup to the pot.
- Stir in the heavy cream and crème fraîche. Bring to a gentle simmer and cook about 30 minutes so it reduces slightly. Taste and adjust salt and pepper. If the soup tastes too briny, stir in an extra ¼ cup cream or crème fraîche.
- Serve with a slice of toasted baguette and a grilled artichoke heart on top. Offer lemon wedges for a quick spritz.
Notes
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Soup is just a vehicle for toast.