Easy Lemony Artichoke Soup Recipe (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/4 cup (4 tablespoons) butter
02 -
1 small white onion, peeled and diced
03 -
1 celery stalk, diced
04 -
3 garlic cloves, minced
05 -
1/4 cup all-purpose flour
06 -
6 cups chicken or vegetable stock
07 -
2 bay leaves
08 -
1 teaspoon dried thyme
09 -
3 (14-ounce) jars artichoke hearts, drained
10 -
1/4 cup freshly-squeezed lemon juice
11 -
Fine sea salt and freshly-cracked black pepper, to taste
→ Optional Toppings
12 -
Smoked paprika
13 -
Fresh lemon slices
14 -
Chopped fresh herbs (parsley, basil, thyme, or chives)
15 -
Parmesan cheese
16 -
Croutons
17 -
Crumbled bacon
# Instructions:
01 -
Slice off the ends of the artichoke hearts and set aside. Use your fingers to separate the remaining artichoke petals (just fluff them up so they are no longer stuck together) and set aside.
02 -
Melt butter in a large stockpot over medium-high heat. Add onion and celery and sauté for 5-6 minutes until softened. Add garlic and sauté 1-2 more minutes until fragrant. Stir in flour until evenly combined and sauté for 1 minute, stirring frequently.
03 -
Add stock, bay leaves, thyme and artichoke ends (not the petals) and stir to combine. Bring to a simmer, then reduce heat to medium-low to maintain the simmer. Cook for 5 minutes.
04 -
Remove and discard bay leaves. Carefully puree the broth until completely smooth using an immersion blender or traditional blender.
05 -
Add the artichoke petals and lemon juice, stirring to combine. Taste and season with salt and pepper as needed.
06 -
Serve warm, topped with your desired garnishes like smoked paprika, lemon slices, or fresh herbs.
# Notes:
01 -
For gluten-free version: Replace flour with cornstarch slurry (equal parts cold water and cornstarch, added gradually until desired thickness)
02 -
For vegan version: Use vegan butter and vegetable stock
03 -
If using traditional blender, blend hot soup in 2-3 batches with lid slightly vented to release steam