Easy Creamy Artichoke Soup Recipe with Tofu

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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This creamy artichoke soup is a delightful blend of rich flavors and smooth textures, perfect for a cozy meal. Combining artichoke hearts, tofu, and a touch of dairy, it’s both satisfying and nutritious.

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 while still having enough protein, so I 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 healthier.

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.

Why You’ll Love This Creamy Artichoke Soup

• Simple Ingredients: Utilizes pantry staples like canned artichoke hearts, olive oil, and chicken broth.
• Quick Preparation: Ready in just 30 minutes, making it ideal for weeknight dinners.
• Protein-Packed: Incorporates tofu for added protein without compromising on creaminess.
• Versatile: Can be adapted with various toppings and sides to suit your taste.

Ingredients Overview

• Olive Oil: Provides a flavorful base for sautéing.
• Shallots & Garlic Cloves: Add depth and aroma.
• Chicken Broth: Forms the savory foundation; vegetable broth can be substituted for a vegetarian version.
• Artichoke Hearts: Canned artichokes offer convenience and consistent flavor.
• Tofu: Creates a creamy texture while boosting protein content.
• Half-and-Half & Sour Cream: Contribute to the soup’s rich, creamy base.
• Parsley: Adds a fresh, herbal finish.

Serving Suggestions

• Bread Pairing: Serve with a slice of crusty bread to complement the soup’s creamy texture.
• Garnish Options: Enhance flavor with a sprinkle of red pepper flakes or a squeeze of lemon juice.
• Protein Addition: For a heartier meal, add shredded rotisserie chicken to the soup.

Creamy Artichoke Soup Variations

Looking to switch up your artichoke soup recipe? Try these flavorful variations using simple ingredients:

• Creamy Spinach Artichoke Soup: Add fresh spinach during the last few minutes of cooking. It blends well and enhances the creaminess of the soup.
• Fresh or Whole Artichokes: Use fresh artichokes or whole artichokes (trimmed of outer leaves) instead of canned for a more vibrant flavor.
• Dairy-Free Version: Replace the half-and-half and sour cream with cashew cream.
• Vegan Version: Use veggie stock or vegetable broth instead of chicken stock or chicken broth.
• Add Protein: Stir in shredded rotisserie chicken for a hearty, protein-rich option.
• Boost Flavor:
  • Add a splash of white wine or a squeeze of lemon juice.
  • Sprinkle in Italian seasoning, black pepper, or red pepper flakes.
  • Top with roasted red peppers or grated Parmesan cheese.
• Thicker Texture: Mix in a quick cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) before blending for a thicker, creamy base.
• Trader Joe’s Shortcut: Use Trader Joe’s marinated artichoke hearts for bold flavor without extra prep—no sharp knife needed!

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.

Artichoke Soup Leftovers

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm over medium heat in a saucepan, stirring occasionally until heated through (about 8-10 minutes).

Freezing: Transfer the leftovers to freezer-safe containers and store for up to 3 months. Thaw in the fridge overnight and reheat over medium heat in a soup pot, adding a splash of chicken broth or cold water if needed to restore its creamy texture.

Recipe

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 minutes

Total Time 30 minutes 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 9 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 black pepper
• 1/4 cup sour cream
• 2 tbsp parsley (chopped)

Recommended Equipment

• Skillet
• Blender

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.

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