Artichoke Soup
A creamy, savory artichoke soup with fresh herbs and subtle lemon flavor, perfect for a comforting appetizer or light meal that appeals to herb lovers and vegetable enthusiasts.
Ingredients
Instructions
- Drain the artichoke hearts from the marinade.
- Spoon off 2 tablespoons of oil from the marinade and save for salad dressing.
- Put the rest of the marinade in a saucepan; add the sliced celery and chopped onion.
- Sauté until the vegetables are slightly brown.
- Add water and the crushed chicken bouillon cube to the saucepan.
- Cover and simmer for 10 minutes.
- Stir the cornstarch and salt into the half and half, then add to the saucepan.
- Cook, stirring, until the mixture boils and begins to thicken.
- Cut the larger artichoke hearts in half and add to the soup.
- Heat through and serve garnished with chopped parsley and a squeeze of lemon juice.
Tips & Substitutions
For a richer flavor, consider adding a dash of garlic or a sprinkle of nutmeg. If you don't have chicken bouillon, vegetable bouillon works well as a substitute. You can also use fresh artichokes if available, but canned or frozen artichokes save time. This soup can be made ahead and freezes well if you omit the half and half until reheating.
Serving Suggestions
Serve the artichoke soup with a fresh crusty loaf of bread for dipping. A sprinkle of croutons can add a nice crunch. This soup pairs beautifully with Greek Green Beans for a delightful Mediterranean meal. For a light lunch, consider serving it alongside a simple salad or with a side of roasted vegetables.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring frequently to prevent separation. If the soup thickens too much, add a splash of water or additional half and half to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Artichoke Soup contains roughly 257 calories, with 6g protein, 46g carbohydrates, and 9g fat. It is an excellent source of vitamin C (178% of the Daily Value) and dietary fiber (54% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1884mg per serving (82% 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 vegan?
Yes, you can make this soup vegan by using vegetable broth instead of chicken bouillon and substituting coconut milk or a plant-based cream for the half and half. Additionally, be sure to check that your artichokes are packed in water instead of oil.
What can I use instead of half and half?
If you don't have half and half, you can create a substitute by mixing equal parts of whole milk and heavy cream. Alternatively, almond milk or oat milk can be used for a lighter version, though the texture may differ slightly.
How can I enhance the flavor of the soup?
To enhance the flavor, consider adding a bay leaf during simmering or a pinch of red pepper flakes for heat. Fresh herbs like thyme or dill can also elevate the taste. For a more pronounced lemon flavor, increase the lemon juice to your liking just before serving.
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).