Description
A rich and velvety Creamy Artichoke Soup made with tender artichoke hearts, sweet onions, and garlic, blended smooth with cream and crème fraiche. This comforting soup is perfect for a cozy meal, served with toasted baguette slices and garnished with grilled artichoke hearts and a hint of fresh lemon.
Ingredients
Scale
Main 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
- 1 ½ cups heavy cream
- ½ cup crème fraiche
For Serving and Garnish
- 1 baguette, sliced and toasted
- 1 jar DeLallo Foods grilled artichoke hearts
- Lemon wedges for spritzing
Instructions
- Heat and sauté aromatics: Heat a large pot over medium-low heat and add the olive oil and butter. Add the diced onions and minced garlic. Cook, stirring often, until the onions become translucent, about 8 minutes.
- Add artichokes and cook: Stir in the drained artichoke hearts and cook for an additional 5 minutes to allow flavors to meld.
- Simmer soup: Add the low-sodium vegetable stock and bring the mixture to a boil. Reduce heat and let it simmer until the artichokes are very tender and start to fall apart, about 20 minutes.
- Blend soup until smooth: Carefully transfer the hot soup in batches to a blender (use a towel on top for safety). Blend until completely smooth, then return the pureed soup to the pot.
- Add cream and simmer: Stir in the heavy cream and crème fraiche. Bring the soup to a gentle simmer and cook for about 30 minutes to slightly reduce and deepen the flavors. Taste and adjust seasoning with salt and pepper. If too briny, add up to ¼ cup more cream or crème fraiche.
- Serve: Ladle the soup into bowls, top each with a toasted baguette slice and a grilled artichoke heart. Serve with lemon wedges for a fresh spritz on the side.
Notes
- Slightly adapted from Saveur magazine recipe.
- Use low-sodium vegetable stock to control saltiness.
- Be careful when blending hot liquids to avoid splatters.
- Adjust cream or crème fraiche to balance brininess to taste.
- To make it vegan, substitute cream and butter with plant-based alternatives and use vegetable stock accordingly.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 75 mg
