"A nice, thick, homey soup recipe I got from my sister-in-law. My first attempt at soup and I was very pleased with it. SO very good on a cold winters night! Can also be used as a great dip for veggies/bread at parties!" — SHELLITO
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sliced fresh mushrooms
3 (14 ounce) cans
artichoke hearts, drained and cut into fourths
ground black pepper
dried thyme leaves
If you like artichoke, you will love this soup! It's pretty thick, but not too rich. The other vegetables & spices give it the perfect flavor! I left out the sage and I didn't measure the vegetables so I probably used more than 1/2 c of each. I used a stick blender and left it a bit chunky. Thanks for the great recipe!!
Try it with more onion & add garlic. Possibly a little shredded parm. cheese.
I made this yesterday. Great flavors! I used rehydrated shiitake mushrooms as that's all I had. Still good, although next time, I would use something milder. I would make this again, but probably add more broth as I like my creamed soups a little thinner. Overall, very good. Thanks.
So, I have some ammendments to this recipe after making it a few times for friends w/ diet restrictions - this weekend, i only had 2 cans of artichoke for this recipe - and I dbl'd the veggie's and spices. I thought it was WAY BETTER. Still super artichokey, but was more diverse in flavor. Also used half heavy whipping cream and half soy milk - didn't turn out as thick like a dip, but was still creamy.
gluten/dairy free option! use 3 tblsp diluted cornstarch instead of flour - use soy milk instead of whipping cream. worked great!
It was good. We definitely used it as a dip instead of a soup though, it was great ON crackers instead of putting crackers IN it. :-)
This was a very good soup. you have to like artichokes though.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 226
** Calories from Fat: 152
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