Artichoke Cream Soup
A creamy, flavorful artichoke soup with tender vegetables and a hint of lemon, perfect for elegant starters or comforting lunches for vegetable lovers.
Ingredients
- 3/4 cup finely chopped onion ⓘ
- 3/4 cup finely chopped celery ⓘ
- 1/4 cup finely chopped green bell pepper ⓘ
- 6 tablespoons butter ⓘ
- 6 tablespoons unbleached all-purpose flour ⓘ
- 6 cups chicken broth ⓘ
- 1/4 cup fresh lemon juice ⓘ
- 2 bay leaves ⓘ
- 1/2 teaspoon ground thyme ⓘ
- 2 (14 oz.) cans artichoke hearts, drained and chopped ⓘ
- 2 cups half and half ⓘ
- 2 egg yolks, beaten ⓘ
- lemon slices (for garnish)
Instructions
- In a large saucepan, saute the onion, celery, and green bell pepper in the butter until tender, about 10 minutes.
- Add the flour and cook, stirring constantly, for 1 minute.
- Slowly add the chicken broth and lemon juice, stirring until blended.
- Add the bay leaves, thyme, and chopped artichoke hearts.
- Cover and simmer until thickened, about 20 minutes.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before adding the half and half. You can substitute the artichoke hearts with canned mushrooms or spinach for a different flavor. If you're short on time, consider using pre-chopped vegetables or frozen artichoke hearts. Fresh herbs like parsley can also enhance the flavor profile.
Serving Suggestions
Serve the Artichoke Cream Soup hot, garnished with lemon slices for a refreshing touch. It pairs beautifully with a crisp salad, like Hearty Chef'S Salad, or crusty bread for dipping. This soup also makes a great starter for a dinner party or alongside Chicken Casserole With Pasta.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so slowly over low heat to prevent the cream from curdling. You can add a splash of chicken broth or water to thin it out if it becomes too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Artichoke Cream Soup contains roughly 2345 calories, with 90g protein, 175g carbohydrates, and 167g fat. It is an excellent source of vitamin C (435% of the Daily Value), dietary fiber (340% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 2233mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. Just be sure to add the half and half and egg yolks right before serving to maintain the creamy texture. When reheating, do so gently to avoid curdling.
Is it possible to make this soup vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth and omit the egg yolks or replace them with a cornstarch slurry to thicken the soup. This will maintain the lush texture while keeping it vegetarian-friendly.
How can I adjust the thickness of the soup?
To thicken the soup, let it simmer longer to reduce the liquid. If it's too thick, add more chicken broth or half and half until you reach your desired consistency. Adjusting the flour amount can also help control thickness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).