artichoke soup recipe
The Best artichoke soup recipe
Creamy Artichoke Soup with Crispy Breadcrumbs
A comforting soup packed with tender artichokes, creamy tomato base, and a touch of garlic for depth. Perfect for a light yet satisfying meal.
🥘Ingredients
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can artichoke hearts, drained and chopped
- 1 (14.5 oz) can crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 cup panko breadcrumbs
- 1 tbsp melted butter
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large pot, sauté the diced onion and minced garlic over medium heat until softened, about 5 minutes. Add the crushed tomatoes, vegetable broth, thyme, oregano, and red pepper flakes. Stir well and bring to a simmer. -
2
Reduce heat to low and let the soup simmer for 15 minutes. If using a food processor, blend half of the soup until smooth for a velvety texture, then return it to the pot. Stir in the heavy cream and chopped artichoke hearts. Simmer for another 10 minutes. -
3
Preheat your oven to 375°F. Mix the panko breadcrumbs with melted butter, Parmesan, salt, and black pepper. Spoon the soup into baking dishes, then top each portion with breadcrumb mixture. Bake for 10–12 minutes until golden and crispy.
🔧Equipment
- Large pot
- Food processor (optional)
- Whisk
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in a splash of white wine while simmering the base.
- Use fresh artichokes if available—they’ll add a brighter flavor.
- Make ahead: Reheat gently before serving, and the breadcrumbs will crisp up again.
Watch Video Of How Creamy Artichoke Soup with Crispy Breadcrumbs Works
❓ Frequently Asked Questions About Creamy Artichoke Soup with Crispy Breadcrumbs
1. What is the best way to prepare artichokes for this soup?
Use the whole artichokes, trim off the tough outer leaves until you reach the tender inner leaves. Soak them in salted water for 15–20 minutes to remove any bitter sap before cutting the crowns into 1-inch pieces.
2. Can I substitute any of the vegetables in this recipe?
Yes, you can swap the carrots and celery for a mix of zucchini and bell peppers, or omit them entirely if you prefer a simpler broth. Just adjust the seasoning slightly to balance the flavor.
3. How do I ensure the soup stays creamy without using heavy cream?
For a lighter texture, blend a small portion of the soup with a splash of milk or heavy cream before folding it back in. Alternatively, add a spoonful of cornstarch mixed with cold water to thicken naturally.
4. Should I adjust the salt and pepper levels based on the artichokes?
Absolutely. Artichokes can be quite salty on their own, so taste as you go—reduce the salt in the broth by half if the artichokes are particularly briny. Freshly cracked black pepper works best for finishing.
