Quick and Easy Artichoke Soup

Total Time
Prep 15 mins
Cook 15 mins

This is a tangy and thick soup that makes a wonderful and elegant appetizer or first course. Created for RSC. Thank you to Mom2Rose for putting this in her best of 2009 cookbook!

Ingredients Nutrition


  1. Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
  2. Add artichoke hearts, stock, wine, and brandy.
  3. Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
  4. Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.


Most Helpful

GREAT! I LOVED this Tangy Zesty Elegant soup! I made it as directed with veggie broth, dry vermouth and cognac. I added some salt and a Splenda packet. I enjoyed it topped with a asiago cheese mix which really brought it over the top. I had finely chopped everything in my mini food processor so didn't mind the texture. I liked that the vermouth and brandy just enhanced the flavor instead of overpowering it. Made for the Please Review tag game.

Engrossed March 08, 2008

Maito - this is delicious!! I love the flavor combination!! Thank you for sharing!

Mom2Rose April 12, 2009

5 Star - Little Miss (DD) and I ate this for lunch, after busy morning. We both really enjoyed the soup, very yummy. I added an extra step because Little Miss didn't like the texture of the artichoke hearts so I pureed the soup. I also substituted the brandy for a drop of brandy extract. We added cheese, pepper, parsley and yogurt for the toppings and it all taste great together - Thank you RSC #11 Chef.

Chef floWer February 23, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a