Creamy Artichoke Soup
A delightful and velvety soup made with artichoke hearts and fresh vegetables, perfect as an appetizer or main course.
Ingredients
Main ingredients
- 1 can artichoke hearts, drained and chopped Canned artichoke hearts can be used for convenience.
- 1 medium onion, chopped
- 2 cloves garlic, minced Fresh garlic adds great flavor.
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth Ensure broth is gluten-free if necessary.
- 1 cup heavy cream For richness in flavor.
- to taste Salt and pepper Adjust according to preference.
- as needed Olive oil for sautéing
- as needed Crusty bread for serving Great for dipping.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté for 5 to 7 minutes until onion is translucent.
- Add diced carrots and celery, sauté for an additional 5 minutes.
- Incorporate drained and chopped artichoke hearts into the pot and stir.
- Pour in vegetable broth and bring to a boil. Then reduce heat and let it simmer for 15 to 20 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream, seasoning with salt and pepper to taste.
- Ladle the warm soup into bowls and serve with crusty bread.
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Notes
Experiment with adding fresh herbs or spices for enhanced flavor. This soup can be stored in the refrigerator for up to 3 days. Reheat with care.