Creamy artichoke soup in two round white bowls on top of round white plates with white cloth napkins and a stainless steel spoon with fresh sliced bread all on a tan surface (with logo overlay)

Creamy Artichoke Soup

Have a warm, hearty dinner ready in 30 minutes by making this creamy artichoke soup. Adding tofu gives it protein and makes it smooth.

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I’ve made many recipes before using artichokes. But this was the first time I made it into a soup. I also tried to make it meatless, but still have enough protein, so decided to try out some tofu. My friends who eat vegan have made tofu a few times, but I hadn’t ever tried it. Per their recommendation, I decided to add that to this soup to make it creamy and more healthy.

Since I am trying to limit my dairy intake, I did not top mine with sour cream. Justin did and said it made the soup even more creamy. I liked the soup with a side of homemade bread to sop up all the goodness of the artichoke soup at the end.

Creamy Artichoke Soup Step by Step

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup shallots, chopped
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cans (13.75 oz each) artichoke hearts
  • 16 oz tofu, drained
  • 1/4 cup half-and-half
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup sour cream
  • 2 tbsp parsley, chopped

Preparation

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shallots and garlic and cook, stirring often, until tender, about 3-4 minutes.

Pour in the chicken broth and artichokes then bring to a boil. Reduce the heat to medium and simmer until the artichokes are tender, about 5 minutes.

Pour everything from the skillet into a blender. Add the tofu.

Remove the center piece of the lid to allow steam to escape, cover with a towel, and blend until smooth, about 1 minute.

Return everything to the skillet and mix in the half-and-half, salt, and pepper. Heat over medium until warmed through. Divide among 4 soup bowls, top with a dollop of sour cream each, and garnish with parsley.

Leftover Artichoke Soup

Store leftover artichoke soup in a container in the refrigerator for up to 3 days. To reheat, place in a saucepan over medium heat. Stir often until it is warmed through, about 8-10 minutes.

Recipe

Originally Published On: December 1, 2021

Creamy artichoke soup in two round white bowls on top of round white plates with white cloth napkins and a stainless steel spoon with fresh sliced bread all on a tan surface

Creamy Artichoke Soup

Have a warm, hearty dinner ready in 30 minutes by making this creamy artichoke soup. Adding tofu gives it protein and makes it smooth.
Cook Time 30 minutes
Total Time 30 minutes
Course:
Main Dish
Cuisine:
American
Diet
Gluten Free
|
Vegetarian
Keyword:
artichoke
|
soup
|
tofu
|
vegetarian
Dietary Needs:
Egg-Free
|
Gluten-Free
|
Keto
|
Nut-Free
Cooking Method:
One-Pan Meals
Servings: 6 cups
5 from 3 votes

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup shallots (chopped)
  • 3 cloves garlic (minced)
  • 3 cups chicken broth
  • 2 cans artichoke hearts (13.75 oz each )
  • 16 oz tofu (drained)
  • 1/4 cup half-and-half
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup sour cream
  • 2 tbsp parsley (chopped)

Recommended Equipment

Instructions

  • Heat 1 tbsp olive oil in a large skillet over medium-high heat
  • Add the shallots and garlic and cook, stirring often, until tender, about 3-4 minutes
  • Pour in the chicken broth and artichokes then bring to a boil
  • Reduce the heat to medium and simmer until the artichokes are tender, about 5 minutes
  • Pour everything from the skillet into a blender
  • Add the tofu
  • Remove the center piece of the lid to allow steam to escape, cover with a towel, and blend until smooth, about 1 minute
  • Return everything to the skillet and mix in the half-and-half, salt, and pepper
  • Heat over medium until warmed through
  • Divide among 4 soup bowls, top with a dollop of sour cream each and garnish with parsley
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Nutrition Facts
Creamy Artichoke Soup
Amount Per Serving (1 cup)
Calories 497 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g20%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 9mg3%
Sodium 1238mg52%
Potassium 202mg6%
Carbohydrates 61g20%
Fiber 8g32%
Sugar 10g11%
Protein 19g38%
Vitamin A 1532IU31%
Vitamin C 53mg64%
Calcium 203mg20%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Creamy Artichoke Soup FAQs

Is the soup vegan-friendly?

You could omit the half-and-half and the sour cream to make it dairy-free and vegan-friendly. The soup would lose a bit of its creaminess, though, without the half-and-half.

Where do I buy tofu?

I find tofu in the refrigerated section of the grocery store. Some places have it with the meats, others near other vegan options.

13 thoughts on “Creamy Artichoke Soup”

  1. This seems to be a really good recipe. I haven’t had artichoke since my neighbor made it for my going away party in South Korea 8 years ago. I haven’t met anybody who makes it nor have I been particularly inspired to try it on my own. Perhaps I will give your recipe a shot. I’ll let you know how it turns out.

  2. Ooh I love the sound of the flavours here. I’m going to make this for dinner tonight but actually replace the dairy with plant based as I’m allergic to dairy. Thanks for this!

  3. I love heavy, hearty soups during the winter that really warms me up and keeps me feeling full but not too heavy. This soup looks delicious. I love that it’s vegetarian and all the richness to it comes from the cream. Its a great opportunity to eat artichoke as I don’t do so regularly but Im aware of how healthy it is.

  4. I have never tried artichoke soup before. I would love to try it soon though. It sounds like it’d be pretty tasty.

  5. 5 stars
    I am loving this delicious soup recipes and have never had the pleasure of trying. My husband would love this as he loves artichokes. I will have to ping this one to make soon 😉

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