I have the creamiest, dreamiest artichoke soup to share with you today. It’s so insanely smooth and luscious, that you almost have to pair it with something super crunchy as a side dish or main course just to remind yourself that you have teeth!
The best part about this recipe is that you can make it all year-round because canned artichokes are the star. Of course, you could use fresh artichokes when they’re in season and go through all the time and work of breaking them down, but I’ll save that for when I’m making a whole roasted artichoke or something along those lines. Canned artichokes are easily available and, to be quite frank, freaking delicious!
It starts with sweating some onion and garlic together as the flavoring base; add some white wine and vegetable stock along with the canned artichokes and let all those things cook away until they’re tender enough to purée into a completely smooth soup. Return to the pot, add a smidge (okay, a lot) of cream and some crème fraîche for tang and richness. Simmer to meld all the flavors and your soup is done!
I like to garnish with some lemon wedges, chives, a crème fraîche drizzle, and few extra grilled artichoke hearts, which you can purchase or do yourself in a hot cast-iron skillet or grill pan (which is what I did). Just grill until there’s some char and the artichokes are heated through. Some homemade fried croutons are really all this soup needs to send it over the top-and give it a crunch factor. I’m really just here for the garnishes, because more is more.
This soup is a light vegetarian option when you need a warm, comforting soup that doesn’t feel too heavy-despite all the cream and crème fraîche, this soup still feels ethereally light. Plus, you can skip the croutons to make this a gluten-free soup option. Serve with lots of crisp white wine (always) to cut through the creaminess of the soup and call it done!
[tasty-recipe id=”36474″]
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