Artichoke Soup

artichoke soup

Artichoke Soup

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Bear in mind that this soup needs to be chilled for 3-4 hours, so allow plenty of time.
Servings: 4
Calories: 187


  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 garlic clove crushed
  • 28 oz canned artichoke hearts drained
  • 1 pint hot vegetable stock
  • 1/4 pint single light cream
  • 2 tbsp fresh thyme stalks removed
  • 2 sun-dried tomatoes cut into strips
  • fresh crusty bread, to serve


  • Heat the oil in a large saucepan and fry the chopped onion and crushed garlic, stirring, for 2 - 3 minutes or until just softened.
  • Using a sharp knife, roughly chop the artichoke hearts. Add the artichoke pieces to the onion and garlic mixture in the pan. Pour in the hot vegetable stock, stirring well.
  • Bring the mixture to the boil, then reduce the heat and leave to simmer, covered, for about 3 minutes.
  • Place the mixture into a food processor and blend until smooth. Alternatively, push the mixture through a sieve to remove any lumps.
  • Return the soup to the saucepan. Stir the single (light) cream and fresh thyme into the soup.
  • Transfer the soup to a large bowl, cover, and leave to chill in the refrigerator for about 3-4 hours.
  • Transfer the chilled soup to individual soup bowls and garnish with strips of sun-dried tomato. Serve with crusty bread.


  • Try adding 2 tablespoons of dry vermouth, such as Martini, to the soup in step 5, if you wish.
Calories: 187 kcal
Carbohydrates: 14 g
Protein: 3 g
Fat: 13g
Saturated Fat: 6 g
Cholesterol: 33 mg
Sodium: 1220 mg
Potassium: 127 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 727 IU
Vitamin C: 8 mg
Calcium: 43 mg
Iron: 1 mg
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