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Cream of Artichoke

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  • Prep 15 min
  • Total 30 min
  • Servings 4
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by: Adriana Martin
Updated Jul 21, 2017
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  • 1 cup canned or steamed artichoke hearts
  • 4 cups vegetable broth
  • 1 cup fresh cream
  • 1 tablespoon butter
  • 1 teaspoon brown sugar
  • Salt and pepper, to taste


  • 1
    Combine the artichoke hearts with the vegetable broth in a blender until achieving a smooth mix.
  • 2
    Add the mix to a soup pot and heat over medium heat. Add the fresh cream and butter, and stir. Season with the sugar and salt and pepper, to taste.
  • 3
    Serve and enjoy!

Expert Tips

  • tip 1
    You can substitute vegetable broth for Progresso™ chicken broth.
  • tip 2
    This soup is perfect for freezing.
  • tip 3
    The brown sugar helps balance the acidity of the dish.
  • tip 4
    Garnish with parsley and an artichoke heart, or with shredded cheese.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Artichokes are in season and they truly are delicious. It all comes down to how they’re prepared. Using fresh artichokes involves a fair amount of work between cleaning and preparing them, since you have to remove the leaves to get to the center. They can be boiled and roasted, and you can also find them canned. Today, I bring you a delicious cream of artichoke soup to enjoy on chilly days.
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