This easy one pot vegan artichoke soup recipe is a bright and flavorful bowl of comfort! this quick and easy recipe is brunch ready, lunch ready, any time of year!
recipe originally published January 25, 2018
This Easy One Pot Artichoke Soup had its debut at a recent brunch - just a small Saturday morning thing where I had some girlfriends over, and we dipped bagel chips into toasty warm soup.
This brunch was an impromptu thing, so I used a shortcut to make this recipe even quicker. Same great flavor, no real change of ingredients at all.
I simply used canned artichoke hearts in place of fresh.
Quick Cooking Hacks
I love canned artichoke hearts and use them all the time.
I love a real artichoke also - and definitely choose them when making a presentation style dish. But canned artichoke recipes are so easy and approachable - most of the time that's where I'm at. I usually have a can or jar of artichokes in the pantry... at least one.
...or when we want to roast them and pull the leaves off to dip in melted lemon butter, like we did when I was a kid.
But yes! For recipes where we are using them for flavor? I'll skip the steps and take all the shortcuts I can. From the can. As you will see when enjoying a warm bowl of this Vegan Artichoke Soup, the lovely tangy flavor is still there.
This recipe does have instructions for using a fresh artichoke, if you prefer.
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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- Using a serrated knife, cut the top third of the artichoke off and throw it away. Cut off the stem, remove ½ inch (1.3 cm) off the bottom and use a peeler to peel away the thick outer layer. Dice the stem and add to pot.
- Using a paring knife, cut off the thick leaves of the artichoke. Cut the artichoke in half and remove the choke with a spoon. The choke is the fuzzy part in the middle that you want to throw away. What you are left with now is the artichoke heart. Add this to the pot as well. Repeat the steps above with the second artichoke.
- Add the diced celery, leek, garlic, onion,and olive oil to the pot as well. Cook the vegetables for 5 minutes on medium high heat. Artichoke oxidizes very quickly and will turn brown. This is completely normal.
- After letting the vegetables cook, add the vegetable broth, bay leaf, and parsley. Bring the broth to a boil, reduce the heat, cover and simmer for 30 minutes. While the soup is simmering, prepare the croutons.
- Remove the bay leaf from the pot before puréeing the soup with an immersion blender (or in batches in a blender). Season the soup with salt to taste before serving with homemade croutons.
dairy, egg, soy and gluten free, vegan
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Serving Size:1 cup
Amount Per Serving: Calories: 155Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 309mgCarbohydrates: 15gFiber: 13gSugar: 5gProtein: 10g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! She loves dachshunds, karaoke, and travel.
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