Vegan-Friendly Cream of Artichoke Soup
This vegan-friendly Cream of Artichoke Soup is a lesson in restraint: just a few thoughtfully chosen ingredients coming together to create something quietly luxurious. While the ingredient list is short, the process rewards patience, making this an ideal make-ahead dish for stress-free entertaining. It’s smooth, deeply flavorful, and elegant enough to serve in teacups—perfect for small kitchens hosting big moments.
Ingredients
4 large fresh artichokes
8 cups water
6 cups vegetable stock (about 1½ cartons)
One of the following:
Aquafaba (liquid from 2 cans of chickpeas), or
1 cup Califia Farms Dairy-Free Heavy Cream Alternative
Salt and black pepper, to taste
Instructions
1. Prepare the Artichokes
Remove and discard the tough outer leaves of each artichoke.
Cut off the top third of the artichoke and trim the stem.
Slice each artichoke in half and scoop out the fuzzy choke (the fibrous “hair”) with a spoon. Discard.
Keep both the trimmed leaves and the artichoke bottoms.
Tip: This is the most hands-on part of the recipe—do it slowly and don’t worry about perfection.
2. Cook the Artichokes
Place the artichoke leaves and bottoms into a large pot.
Add the water and vegetable stock.
Bring to a boil, then reduce to a steady simmer.
Cook for 40 minutes to 1 hour, until the leaves are very tender.
3. Cool and Separate
Turn off the heat and let the pot cool for at least 1 hour.
Using a slotted spoon, remove and discard all of the artichoke leaves.
Keep the artichoke bottoms and the cooking liquid in the pot.
4. Reduce the Soup Base
Bring the remaining artichoke bottoms and stock back to a gentle simmer.
Simmer uncovered for about 30 minutes, stirring occasionally, until the liquid reduces to roughly 5 cups.
5. Add Creaminess
Stir in the aquafaba or the dairy-free cream alternative.
Simmer for 15 minutes, allowing the flavors to meld.
6. Blend and Season
Use an immersion blender to puree the soup until completely smooth.
Season with salt and black pepper to taste.
To Serve
Serve warm in small bowls or teacups for an elegant presentation. Garnish with a spoonful of vegan caviar for a briny finish—its seaweed base pairs beautifully with the artichoke.
Entertaining Tip
Making this soup the day before not only deepens the flavor, it frees up valuable stove space when guests arrive—proof that even a small kitchen can handle big, beautiful entertaining.
This is the kind of soup that proves simplicity can still feel special. Made ahead and gently reheated, it lets you focus on your guests instead of the stove. Serve it warm and enjoy how something so minimal can set the tone for an intentional, stress-free gathering.