Best 9 Artichoke Soybean Soup Recipes

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Venture into a culinary expedition with artichoke soybean soup, a delightful dish that tantalizes taste buds with its harmonious blend of flavors and textures. This delectable soup showcases the unique marriage of earthy artichokes and savory soybeans, resulting in a symphony of flavors that will leave you craving for more. Whether you're seeking a comforting meal on a chilly evening or a healthy and satisfying lunch, this artichoke soybean soup promises to deliver both nourishment and indulgence. As you embark on this culinary journey, prepare to be captivated by the exquisite flavors and aromas that await you in every spoonful of this remarkable soup.

Let's cook with our recipes!

ARTICHOKE SOUP



Artichoke Soup image

Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! See notes for vegan.

Provided by Sylvia Fountaine

Categories     soup

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 large white onion, big dice
4-6 garlic cloves, rough chopped
2 celery stalks, sliced
1 cup potatoes, thinly sliced or diced- or sub cauliflower, or more artichoke hearts
1 x 12-ounce bag frozen artichoke hearts ( or sub fresh hearts, or jarred, see notes)
3 cups veggie broth
1/3 cup cashews- optional ( see notes)
1 ¼ teaspoon kosher salt
6 sage leaves or 1 tablespoon fresh thyme
a squeeze of lemon, to taste
pepper to taste

Steps:

  • Sauté the onion in olive oil, over medium-high heat in a pot, stirring for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, optional cashews, salt and sage (or thyme).
  • Bring to a boil, cover, lower heat and simmer until potatoes are very tender about 15 minutes.
  • Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!
  • Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
  • Taste, and adjust salt and lemon to taste.
  • Season with pepper.
  • Serve in bowls with a sprig of thyme a swirl of sour cream or vegan sour cream (see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, or add croutons, toasted pinenuts, vegan cheesy sprinkle.

Nutrition Facts : ServingSize 1½ cup serving- with ¼ cup sour cream added to the batch, Calories 179 calories, Sugar 3.8 g, Sodium 586.7 mg, Fat 8.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 23.3 g, Fiber 7.6 g, Protein 5.3 g, Cholesterol 5 mg

ARTICHOKE PARMESAN SOUP



Artichoke Parmesan Soup image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 9

1 small carrot, cut into 1-inch chunks
1 celery stalk, cut into 1-inch chunks
1/2 small onion, cut into chunks
Two 14-ounce cans artichoke hearts in brine
2 tablespoons extra-virgin olive oil
1 cup cornstarch, or more as needed
1/3 cup heavy cream
1 1/2 cups grated Grana Padano or Parmigiano-Reggiano
1 tablespoon plus 1 1/2 teaspoons kosher salt

Steps:

  • Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
  • Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
  • Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
  • Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
  • Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Steps:

  • Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  • Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
  • Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ARTICHOKE SOUP WITH PESTO



Artichoke Soup with Pesto image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Blender     Food Processor     Quick & Easy     Lunch     Parmesan     Basil     Artichoke     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil, divided
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil
2 large garlic cloves, chopped, divided
1 large onion, chopped (about 2 cups)
2 8-ounce packages frozen artichoke hearts, thawed
21/2 cups (or more) low-salt chicken broth or vegetable broth

Steps:

  • Puree 3 tablespoons oil, cheese, basil, and 1/4 teaspoon chopped garlic in mini processor until smooth. Season pesto with salt and pepper. Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 6 minutes. Add all remaining garlic; stir 30 seconds. Add artichokes and 2 1/2 cups broth. Bring to boil, reduce heat to medium-low, cover, and simmer until artichokes are soft, about 7 minutes. Working in batches, puree soup in blender until almost smooth. Strain into same saucepan, pressing on solids to release liquid. Thin with additional broth by 1/4 cupfuls if desired. Season soup with salt and pepper. Divide among bowls; drizzle with pesto.

PARMESAN ARTICHOKE SOUP



Parmesan Artichoke Soup image

This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. -Malee Jergensen, Murray, Utah

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

4 celery ribs, finely chopped
1 medium onion, finely chopped
1/2 cup finely chopped carrot
1/2 cup butter, cubed
3 garlic cloves, minced
1 cup all-purpose flour
4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
3 bay leaves
1 quart heavy whipping cream
1-1/2 cups shredded Parmesan cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/4 cup sun-dried tomatoes (not packed in oil), chopped

Steps:

  • In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened., Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves.

Nutrition Facts : Calories 473 calories, Fat 43g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 936mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

ARTICHOKE SOUP



Artichoke Soup image

Provided by Jonathan Reynolds

Categories     soups and stews, appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

7 tablespoons unsalted butter
Sliced hearts from 5 large artichokes (leaves and choke discarded, stems peeled)
1 medium leek, white-and-light-green part, sliced and rinsed
6 garlic cloves, chopped
1/2 cup sliced yellow onion
3 shallots, sliced
8 ounces Yukon Gold potatoes, peeled and sliced
12 cups chicken or vegetable stock
1/2 bay leaf
2 sprigs thyme
4 sprigs parsley
1/4 teaspoon cracked black peppercorns
1/2 cup cream
Salt to taste

Steps:

  • In a large pot, melt 3 tablespoons of the butter and cook the artichoke hearts, leek, garlic, onion and shallots until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley and peppercorns in cheesecloth and add to the pot. Simmer, uncovered, 1 hour.
  • Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and serve.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 1085 milligrams, Sugar 9 grams, TransFat 0 grams

ARTICHOKE SPINACH SOUP



Artichoke Spinach Soup image

A soupalicious spin-off of everyone's favorite party dip! Chunky artichoke hearts in a rich, velvety base of pureed spinach and artichoke hearts, accented by cheese and bacon (optional).

Provided by Marla Swoffer

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup onion, chopped (I used red onion)
1/2 cup celery, chopped
1/4 cup baby carrots, chopped
4 garlic cloves, minced
4 cups chicken broth
1 (10 ounce) package frozen chopped spinach
1 (14 ounce) can artichoke hearts, quartered
4 ounces cream cheese
1/2 cup milk (I used whole milk)
1 teaspoon soy sauce
4 ounces Laughing Cow cheese (original flavor)
6 slices bacon, cooked and crumbled (optional, I microwaved them for 5 minutes)

Steps:

  • Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes).
  • Add garlic and saute for one minute.
  • Add chicken broth, spinach, and half the artichoke hearts.
  • Increase heat to medium-high and simmer for 5 minutes.
  • Reduce heat to medium and puree with stick blender (or in regular blender and return to pot).
  • Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes).
  • Break up laughing cow cheese into smaller pieces and stir into soup until partially melted.
  • Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.

CREAM OF JERUSALEM ARTICHOKE SOUP



Cream of Jerusalem Artichoke Soup image

Provided by Erika Lenkert

Categories     Soup/Stew     Milk/Cream     Blender     Garlic     Onion     Appetizer     Sauté     Cocktail Party     Quick & Easy     New Year's Eve     Jerusalem Artichoke     Chive     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes enough for 8 teacups

Number Of Ingredients 8

2 Tbsp butter
2 teaspoon chopped garlic
1/3 cup chopped onion
1 pound Jerusalem artichokes (washed, sliced 1/4-inch thick)
2 cups chicken stock
1 cup cream
salt and pepper
1 teaspoon chopped chive

Steps:

  • Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.

MUSHROOM AND ARTICHOKE SOUP



Mushroom and Artichoke Soup image

I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight.

Provided by Lori Policastro

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Yield 50

Number Of Ingredients 19

4 (14 ounce) cans canned quartered artichoke hearts
1 cup olive oil
3 pounds thinly sliced shallots
3 small red onions, chopped
3 cloves garlic, minced
¾ cup all-purpose flour
½ cup rice vinegar
1 gallon water
6 tablespoons vegetable base
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
2 tablespoons dried thyme
6 dried portabella mushrooms, softened in water
3 pounds fresh mushrooms, sliced
3 pounds carrots, sliced
¾ cup capers
¾ cup chopped fresh parsley

Steps:

  • Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
  • Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
  • Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
  • Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
  • Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
  • Stir in capers and parsley, season with salt and serve.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 13.7 g, Fat 4.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 349.9 mg, Sugar 2.8 g

Tips:

  • Soak the soybeans beforehand: Soaking the soybeans overnight or for at least 8 hours will help soften them and reduce cooking time.
  • Use vegetable broth instead of water: Vegetable broth will add more flavor to the soup.
  • Don't overcook the soybeans: Overcooked soybeans will become mushy. Simmer them for just until they are tender, about 15-20 minutes.
  • Use fresh artichokes if possible: Fresh artichokes have a better flavor than canned or frozen artichokes.
  • Trim the artichokes properly: Before cooking the artichokes, trim away the tough outer leaves and the sharp tips of the leaves.
  • Add the artichokes at the end of cooking: This will help prevent them from becoming overcooked.
  • Season to taste: Add salt, pepper, and other seasonings to taste before serving.

Conclusion:

Artichokes and soybean soup is a delicious and healthy soup that is perfect for a light lunch or dinner. It is packed with nutrients and has a unique flavor that is sure to please everyone. With its simple ingredients and easy-to-follow instructions, this soup is a great option for even the busiest of cooks. So next time you're looking for a quick and easy soup recipe, give artichoke and soybean soup a try. You won't be disappointed!

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