Easy Creamy Artichoke Parmesan Soup Recipe
This Easy Creamy Artichoke Parmesan Soup is the perfect comfort food for chilly days or when you need a quick, flavorful meal. The delicate, earthy flavor of artichokes pairs beautifully with the rich, savory taste of Parmesan cheese, all blended into a creamy, velvety soup. It’s simple to prepare, requires minimal ingredients, and is guaranteed to impress with its gourmet flavor.
Whether you’re serving it as a starter, side, or main dish with crusty bread, this soup is versatile and satisfying. Plus, it’s a fantastic way to incorporate artichokes into your cooking repertoire.
This creamy artichoke Parmesan soup delivers a smooth, luxurious texture and a balanced blend of flavors. Each spoonful offers the nutty richness of Parmesan and the mild, earthy taste of artichokes. The soup’s creamy consistency and cheesy aroma make it irresistibly comforting and indulgent.
Tools to Use
- Large pot or Dutch oven
- Blender or immersion blender
- Wooden spoon
- Ladle for serving
- Grater for Parmesan cheese
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (14 oz each) artichoke hearts, drained and roughly chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Sauté Aromatics
- Heat olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Cook the Artichokes
- Add the chopped artichoke hearts to the pot and cook for 2-3 minutes, stirring occasionally.
- Simmer the Soup
- Pour in the chicken or vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
- Blend Until Smooth
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
- Add Cream and Parmesan
- Stir in the heavy cream and grated Parmesan cheese. Let the soup simmer for another 5 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy. Add nutmeg for a hint of warmth, if desired.
- Season and Serve
- Season the soup with salt and pepper to taste. Ladle it into bowls, garnish with fresh parsley or chives, and sprinkle extra Parmesan on top. Serve hot with crusty bread or croutons.
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Easy Creamy Artichoke Parmesan Soup Recipe
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Wooden spoon
- Ladle for serving
- Grater (for Parmesan cheese)
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cans 14 oz each artichoke hearts, drained and roughly chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese plus extra for garnish
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg optional
- Salt and pepper to taste
- Fresh parsley or chives for garnish optional
Instructions
- Sauté Aromatics
- Heat olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Cook the Artichokes
- Add the chopped artichoke hearts to the pot and cook for 2-3 minutes, stirring occasionally.
- Simmer the Soup
- Pour in the chicken or vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
- Blend Until Smooth
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
- Add Cream and Parmesan
- Stir in the heavy cream and grated Parmesan cheese. Let the soup simmer for another 5 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy. Add nutmeg for a hint of warmth, if desired.
- Season and Serve
- Season the soup with salt and pepper to taste. Ladle it into bowls, garnish with fresh parsley or chives, and sprinkle extra Parmesan on top. Serve hot with crusty bread or croutons.
Tips for Cooking
- Use Fresh Artichokes: For a fresh twist, boil or steam fresh artichokes, remove the hearts, and use them in place of canned ones.
- Make It Dairy-Free: Substitute heavy cream with coconut milk and use nutritional yeast instead of Parmesan for a dairy-free version.
- Add More Vegetables: Enhance the flavor by adding diced potatoes or celery to the soup base.
- Texture Variation: For a chunkier soup, blend only half the mixture and leave the rest unblended.
Why You Should Try This Recipe
This Easy Creamy Artichoke Parmesan Soup is an elegant yet approachable dish that delivers big on flavor with minimal effort. It’s packed with the earthy goodness of artichokes and the creamy richness of Parmesan cheese. Perfect for cozy nights in, this soup is a crowd-pleaser that’s sure to become a household favorite.
If you’re searching for a soup that’s as comforting as it is delicious, this Easy Creamy Artichoke Parmesan Soup is the recipe for you. Its creamy texture, bold Parmesan flavor, and hearty artichoke base make it a standout dish for any occasion. Try it today and enjoy a bowl of comforting goodness that’s as satisfying as it is simple to make!
