If you're on the hunt for a soup that's both comforting and packed with flavor, this Parmesan Artichoke Soup with Crusty Bread might just become your new favorite. This creamy artichoke soup brings together the nutty sharpness of Parmesan with the tender richness of artichoke hearts in a silky, satisfying broth. It's the kind of dish that feels like it belongs in a cozy corner cafe, served with a chunk of warm, rustic bread for dipping. Whether you're looking for easy soup recipes to whip up on a weeknight or a unique addition to your winter soups and stews collection, this recipe checks all the boxes. It's hearty, elegant, and surprisingly simple.
Parmesan Artichoke Soup with Crusty Bread
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course
Cuisine Italian, Mediterranean
Servings 4 generous bowls
Large soup pot or Dutch oven Ideal for sautéing and simmering the soup evenly.
Blender or immersion blender To puree the soup until smooth. A standard blender works just as well, though you'll need to blend in batches.
Sharp knife and cutting board For prepping the leek, garlic, and artichoke hearts.
Ladle For serving the soup.
Baking sheet For toasting the bread.
For the Soup
- 2 tablespoons olive oil
- 1 medium leek white and light green parts only, cleaned and thinly sliced
- 3 garlic cloves minced
- 1 14-ounce can of artichoke hearts in water, drained and chopped
- 1 small Yukon gold potato peeled and diced (for creaminess)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes optional, for a little heat
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup grated Parmesan cheese plus more for garnish
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon to brighten up the flavor
- 2 tablespoons chopped fresh parsley optional garnish
For the Crusty Bread
- 1 small rustic sourdough or artisan baguette
- 2 tablespoons olive oil
- 1 garlic clove peeled and halved
Sauté the Aromatics
Heat the olive oil in a large soup pot over medium heat. Add the sliced leeks and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
Build the Base
Add the chopped artichoke hearts, diced potato, thyme, and crushed red pepper flakes. Stir well to coat everything in the oil and aromatics.
Simmer
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce heat and simmer uncovered for about 20 minutes, or until the potatoes are fork-tender. This brothy soup base will develop rich flavor quickly thanks to the artichoke and leeks.
Blend Until Creamy
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer to a blender in batches and puree until velvety. This step transforms it into a creamy artichoke soup with a luscious, silky texture.
Stir in the Parmesan and Cream
Return the blended soup to low heat. Stir in the Parmesan cheese until melted, then pour in the heavy cream. Let it gently warm through for 5 minutes. Add the lemon juice, and season with salt and pepper to taste.
Toast the Bread
While the soup simmers, preheat your oven to 375°F. Slice the bread and place on a baking sheet. Drizzle with olive oil and toast for about 8-10 minutes, flipping halfway through, until golden and crisp. Rub each slice with the cut side of the garlic clove for extra flavor.
Serve
Ladle the hot soup into bowls and garnish with extra Parmesan and chopped parsley if using. Serve with the garlic-rubbed crusty bread on the side.
Pairings
This Parmesan artichoke soup is delicious on its own, but here are some standout pairings that elevate the whole meal:
- Soup and Salad: A peppery arugula salad with lemon vinaigrette or a Mediterranean-style chopped salad with olives and cucumbers balances the soup's richness beautifully.
- Wine Pairing: A crisp Pinot Grigio or Sauvignon Blanc cuts through the creaminess without overpowering the subtle artichoke flavor.
- Protein Add-On: For a more filling dinner, top the soup with shredded rotisserie chicken or serve alongside grilled chicken skewers.
- Side of Roasted Veggies: A tray of roasted carrots or Brussels sprouts seasoned with olive oil and sea salt complements the soup's earthiness.
- Pesto Drizzle: A swirl of basil pesto on top of the soup adds herby brightness and is a nice nod to pesto soup recipes with a Mediterranean twist.
FAQs
1. Can I use fresh artichokes instead of canned?
Yes, but canned artichokes save a lot of prep time and are perfect for quick, easy soup recipes. If using fresh, make sure to steam and clean them properly before adding to the soup.
2. What type of chicken works best if I want to make this a chicken artichoke soup?
Shredded rotisserie chicken or cooked chicken breast works best. Add it after blending, during the final simmer phase.
3. Can I make this soup vegan?
Absolutely. Use vegetable broth, swap the cream for coconut cream or cashew cream, and use a vegan Parmesan alternative.
4. Is this soup good for meal prep?
Yes! This homemade soup stores well in the fridge for up to 4 days and reheats beautifully. It also freezes well if you leave out the cream and add it when reheating.
5. Is this considered an anti-inflammatory soup?
It can be! Artichokes, leeks, garlic, and olive oil all have anti-inflammatory properties. To make it more so, reduce or eliminate the dairy and skip the bread.
