Cream of Artichoke Soup

I’ve always wanted to be the kind of lady who can just kill it at a gospel church. Belting it out, laughing and smiling ear-to-ear, calling everyone by name, and giving everyone big mama bear hugs – all with a healthy dose of sass.

I would say I can accomplish most of those, minus the actual gospel singing and remembering all the names. The belting, laughing, hugging, and “call ‘em like I see ‘em/ playful hard time” sassing I think I have down. And they can only grow from here!

Creamy vegan artichoke soup

Along with this sunny, yet sassy personality I try to reflect outward, comes a strong desire to feed all my friends and family. As far as I’m concerned, everyone is a growing girl/boy. And one of my favorite ways to achieve this is with soup accompanied by a good hearty bread.

Super fast, super easy, and super flavorful, this creamy artichoke soup nourishes bellies and warms hearts.

My favorite way to “cream” a soup is with velvety cashew cream. (This creamy kale soup and this corn and leek soup are also worth checking out!) This artichoke soup starts with basic soup ingredients – olive oil, onion, celery, salt, and pepper. Then we add a touch of garlic, canned (or frozen, thawed) artichoke hearts, our cashew cream, spinach and broth. Blend it all together, adjust the salt and pepper, add a splash of fresh lemon juice, and that’s it!

You guys, this soup is so fast AND so delicious. I’ve made it several times to bring you the perfect combination. So here it is! Get dinner on the table fast and feed all your loved ones.

Cream of artichoke soup with spinach

Cream of Artichoke Soup

  • Servings: 6
  • Difficulty: easy
  • Print

  • 1 cup raw cashews
  • 1 large onion, diced
  • 4 celery stalks, diced
  • 3 cloves garlic, minced
  • 3 8oz cans artichoke hearts
  • 1 packed cup fresh spinach
  • 3 cups chicken broth (or vegetable broth)
  • Juice of one lemon

In a heat-proof cup (I use a glass 2-cup liquid measuring cup for the narrow shape), place your cashews and completely cover with boiling hot water. Let the cashews soak while you prepare the rest of the soup.

In a large pot over medium heat, heat one tablespoon of olive oil. Add your onion and celery with a heavy sprinkle of salt and pepper. Cook the onion and celery for 5-8 minutes, until they are transparent and slightly browned.  Add the garlic and cook for one minute. Add the artichoke hearts, spinach, and broth (I like the flavor of chicken broth better, but stick with veggie if you want to make this soup vegetarian/vegan). Cook for about 5 minutes, until the ingredients are all heated through.

While that cooks, blend your cashews using an immersion blender or transferring to a blender. Purée the cashews for about 3 minutes, until they are velvety smooth. This is key! The cashews should become creamy, dreamy, and thick (almost the consistency of thick sour cream).

Add the cashew cream to the soup, and blend the whole soup together. Add salt and pepper if needed. (And a dash of cayenne if you like things with a little heat.) Add the juice of one lemon, stir all together, and serve with a drizzle of olive oil. Enjoy!

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