Creamy Artichoke and Leek Soup Recipe

Looking for a comforting and flavorful soup that’s not only delicious but also plant-based? This Creamy Artichoke and Leek Soup is the answer! Perfect for chilly nights or as a light lunch, this recipe showcases the wonderful flavors of artichokes paired with the subtle sweetness of leeks. It’s a delightful addition to any meal or a star on its own.

This soup delivers a rich, creamy texture without the need for heavy cream, making it a great option for those looking for vegetable & plant-based soups. Trust me, even the non-vegans at your table will be asking for seconds!

A Hearty and Flavorful Soup

A bowl of creamy artichoke and leek soup with herbs and a slice of bread on a rustic table.

This Creamy Artichoke and Leek Soup is a velvety blend of tender leeks, savory artichokes, and aromatic herbs. The taste is rich and satisfying, with a hint of earthiness from the leeks and a touch of brightness from the artichokes. It’s a perfect balance of flavors that will warm your soul.

Ingredients

2 tablespoons olive oil
1 large onion, diced
2 leeks, white and light green parts only, sliced
3 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
4 cups vegetable broth
1 cup coconut milk or any plant-based cream
1 teaspoon dried thyme
Salt and pepper to taste
Fresh chives or parsley for garnish

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sliced leeks, sautéing until soft and translucent, about 5-7 minutes.
Add Garlic and Artichokes: Stir in the minced garlic and chopped artichoke hearts, cooking for an additional 2-3 minutes until fragrant.
Pour in Broth: Add the vegetable broth and dried thyme, bringing the mixture to a boil. Reduce heat and let simmer for 15 minutes.
Blend the Soup: Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half of the soup.
Stir in Cream: Add the coconut milk or plant-based cream, stirring to combine. Heat through without boiling. Season with salt and pepper to taste.
Serve: Ladle into bowls and garnish with fresh chives or parsley before serving.