Creamy One-Pot Artichoke Soup Recipe for Busy Weeknights

This easy one-pot vegan artichoke soup is a bright, flavorful bowl of comfort. Quick to prepare and full of tangy artichoke goodness, it’s perfect for brunch, lunch, or a cozy dinner any time of year.

Recipe originally published January 25, 2018

Artichoke Soup

This easy one-pot artichoke soup made its debut at a casual Saturday morning brunch. I served it warm with bagel chips for dipping, and everyone loved the creamy, bright flavor.

For a faster version I used canned artichoke hearts in place of fresh — a simple shortcut that keeps the same great taste while speeding up preparation.

Quick Cooking Hacks

Canned artichoke hearts are a helpful pantry staple and a wonderful time-saver. I often choose them for everyday recipes where the artichoke flavor is the focus. If you prefer a more formal presentation, fresh artichokes are lovely and the recipe includes instructions for preparing them.

Whether you use canned or fresh, this vegan artichoke soup remains tangy and satisfying. Serve with homemade croutons, herbs, or crisp chips for a simple, elegant bowl.

More vegan soup recipes

Chipotle Black Bean Soup
Hearty Roasted Mushroom Bisque
Tomato Orange Soup
Instant Kimchi Noodle Soup
Indo Chinese Corn Soup
Gentle Lentils with Basil Sauce

Good manners: The noise you don’t make when you’re eating soup. – Bennett Cerf

Easy One Pot Artichoke Soup recipe from Awesome Vegan Soups, reprinted with permission of Vanessa Croessmann.

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Yield: 1 quart (950 ml) / 4 servings

Easy One Pot Artichoke Soup

A bright and flavorful bowl of comfort — quick and easy, and perfect any time of year.

Prep Time
10 minutes

Cook Time
35 minutes

Total Time
45 minutes

Ingredients

2 artichokes (or 6 hearts if using canned)
1 rib celery, diced
1 leek, white and light green parts only, sliced
2 cloves garlic, chopped
1 yellow onion, diced
1 tablespoon (15 ml) olive oil
5 cups (1.2 L) vegetable broth
1 bay leaf
1 cup (40 g) fresh parsley
homemade croutons
salt, to taste

Instructions

Using a serrated knife, cut the top third of the artichoke off and discard it. Cut off the stem, trim ½ inch (1.3 cm) from the bottom, and peel away the thick outer layer. Dice the stem and add it to the pot.
Use a paring knife to remove the thick outer leaves. Halve the artichoke and scoop out the fuzzy choke with a spoon. Add the remaining heart to the pot. Repeat with the second artichoke.
Add the diced celery, sliced leek, chopped garlic, diced onion, and olive oil to the pot. Cook for about 5 minutes over medium-high heat. Artichokes may oxidize and turn brown; this is normal.
Pour in the vegetable broth, add the bay leaf and parsley. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Prepare croutons while the soup simmers.
Remove the bay leaf, then purée the soup using an immersion blender or in batches in a blender. Season with salt to taste and serve with homemade croutons.

Notes

dairy-free, egg-free, soy-free, gluten-free — vegan

About Kristina

Kristina is spabettie. She discovered cooking early and launched spabettie in 2010 to share vibrant vegan recipes. Trained in culinary arts, she focuses on accessible, flavorful plant-based food. Kristina loves dachshunds, karaoke, and travel. Read more about her on the site.

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