Mediterranean Artichoke Soup
This Mediterranean Artichoke Soup is silky, bright, and plant-based—made by simmering artichoke hearts with shallots, garlic, lemon, and broth, then blended with butter beans for extra creaminess. Strained for the smoothest texture and topped with crispy mint and olive oil, it's a modern, elegant soup that’s perfect with crusty bread.
Equipment
- Blender
- Fine mesh strainer
- 4-quart pot
- Small frypan (for crispy mint)
Ingredients
- 2 (14-ounce) cans artichoke hearts, drained
- 2 tbsp olive oil
- 2 garlic clove, roughly chopped
- 1 large shallot, roughly diced
- 34 ounces (4 cups) vegetable broth (try to use broth without tomato)
- 1 (15-ounce)can butter beans, drained
- 1 large lemon, juiced
- ¾ tsp salt, adjust to taste
- ½ tsp black pepper, adjust to taste
Crispy Mint for Topping (optional)
- Mint leaves
- Oil, for crisping mint
Soup Toppings
- High-quality olive oil, for drizzling (herb-infused is great)
- Red pepper chili flakes
- Fresh mint (if not crisping mint)
- Crusty bread, for serving
Instructions
- Sauté the Aromatics: In a 4-quart saucepan or similar pot, heat 2 tbsp olive oil over medium heat. Add the 1 diced shallot and 2 chopped garlic cloves and cook for about 3 minutes until soft and fragrant.
- Simmer the Artichokes: Add the drained artichoke hearts, ¾ tsp salt, ½ tsp black pepper and 34 ounces vegetable broth to the pot. Bring to a simmer and let cook uncovered for about 10 minutes.
- Blend & Strain: Let the mixture cool slightly, then carefully transfer to a blender and blend for 60 seconds until smooth. Set a fine mesh strainer over a medium bowl and pour the blended soup through. Use a wooden spoon or spatula to press the mixture through, removing the tough, stringy bits. Discard solids.
- Blend with Butter Beans: Rinse the blender. Add the strained soup back into it along with the drained butter beans. Blend again until silky smooth, then pour the soup back into the pot on the stove.
- Season & Simmer: Stir in juice of 1 lemon. Simmer gently over low heat for 15 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Crispy Mint (Optional): In a small frying pan, heat small amount of oil in one corner of the pan over medium-high. Once hot, drop in mint leaves 1–2 at a time and fry for 10–15 seconds until crisp. Remove with tongs or a slotted spoon and place on a paper towel-lined plate to drain.
- Assemble & Serve: Ladle soup into bowls. Drizzle with high-quality olive oil, sprinkle with red pepper chili flakes, and top with crispy mint if using. Serve with crusty bread on the side for dipping.
Notes
Straining Makes a Difference
Artichoke hearts have stringy bits—straining the soup is key for that ultra-smooth texture. Don’t skip this step!
Butter Bean Bonus
Blending the soup again with butter beans adds creaminess without needing any dairy.
Mint Magic
Crispy mint might sound fancy, but it’s easy and adds an herby crunch that totally elevates each bite.
Storage
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop. The soup also freezes well—just leave off the toppings until serving.
Nutrition
Serving: 1 servingCalories: 330kcalCarbohydrates: 34gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10.5gSodium: 960mgPotassium: 780mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 8mgCalcium: 100mgIron: 3.4mg
Tried this recipe?Let us know how it was!