Garlicky Artichoke Soup

Creamy, comforting, and bursting with bold flavors, this Garlicky Artichoke Soup is the perfect recipe to elevate your soup game. Made with roasted garlic for a deep, caramelized flavor and tender artichoke hearts for a subtle nuttiness, this soup is blended to silky perfection. A touch of heavy cream adds luxurious richness, while fresh thyme and a sprinkle of optional Parmesan bring refined herbal and savory notes. This easy-to-make soup is not only quick, with just 15 minutes of prep time, but also versatile—serve it as an elegant starter or a satisfying main course. Garnish with fresh parsley for a pop of color, and enjoy a bowl of this wholesome delight on a chilly evening. Ideal for garlic lovers, artichoke enthusiasts, and anyone seeking a hearty yet sophisticated meal!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 whole Fresh garlic cloves
• 2 tablespoons Extra virgin olive oil
• 1 medium Yellow onion, chopped
• 14 ounces Canned or jarred artichoke hearts, drained and roughly chopped
• 4 cups Low-sodium chicken or vegetable broth
• 0.5 cups Heavy cream
• 1 teaspoon Fresh thyme leaves
• 0.75 teaspoons Salt
• 0.5 teaspoons Black pepper
• 0.25 cups Parmesan cheese, grated (optional, for garnish)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Place the garlic cloves in a small piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven for 20 minutes until tender and golden.

Step 2

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes or until translucent.

Step 3

Add the chopped artichoke hearts to the pot and sauté for 2 minutes, allowing the flavors to meld together.

Step 4

Remove the roasted garlic from the oven, carefully unwrap, and squeeze the softened cloves into the pot. Stir well to combine.

Step 5

Pour in the chicken or vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let cook for 15 minutes.

Step 6

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.

Step 7

Stir in the heavy cream, thyme leaves, salt, and black pepper. Heat gently until warmed through, but do not allow the soup to boil.

Step 8

Taste and adjust seasoning as needed. If the soup is too thick, add more broth to reach the desired consistency.

Step 9

Serve the soup hot in bowls. Optionally, garnish with grated Parmesan cheese and freshly chopped parsley before serving.

Nutrition Facts

Serving size	1738.2 grams (1738.2g)

Amount per serving	% Daily Value*
Calories	1302

Total Fat 87.70g	112%
Saturated Fat 38.80g	194%
Polyunsaturated Fat NaNg
Cholesterol 156mg	52%
Sodium 4530mg	197%
Total Carbohydrate 85.60g	31%
Dietary Fiber 25.50g	91%
Total Sugars 8.80g
Protein 41.30g	83%

Vitamin D 24IU	119%
Calcium 984mg	76%
Iron 9mg	48%
Potassium 1350mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 12.7%

Carbs: 26.4%