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Creamy Artichoke Soup

This creamy artichoke soup is full of artichoke hearts, cream and creme fraiche. It's rich and hearty but also light in flavor - perfect for late winter.
4.97 from 29 votes
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  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked pepper
  • 2 14 ounce cans DeLallo Foods Artichoke Hearts in brine, drained and rinsed
  • 3 cups low-sodium vegetable stock
  • 1 ½ cups heavy cream
  • ½ cup crème fraiche
  • 1 baguette, sliced and toasted, for serving
  • 1 jar DeLallo Foods grilled artichokes hearts. for garnish
  • lemon wedges for spritzing


  • Heat a large pot over medium-low heat and add the olive oil and butter. Add the onions and garlic. Cook, stirring often, until the onions are translucent, about 6 to 8 minutes. Stir in the artichoke hearts and cook for another 5 minutes.
  • Add the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer the soup until the artichokes are very tender, about 15 to 20 minutes. They will begin to fall apart and almost melt into the soup.
  • Very carefully transfer the soup to a blender (place a towel on top!) and blend until smooth. Pour the soup back into the pot.
  • Stir the cream and crème fraiche into the soup. Bring the mixture to a simmer and let it cook for about 30 minutes – it will reduce a bit. Taste the soup and season it with more salt and pepper if needed. If it tastes too briney, you can stir in a bit more cream or crème fraiche (I’d go with ¼ cup).
  • Serve the soup with a toast baguette slice on top. Add a grilled artichoke heart. Place a lemon wedge on the side for spritzing!


slightly adapted from saveur

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