PCC Creamy Artichoke Soup

PCC Creamy Artichoke Soup

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  • 1 tablespoon high-heat oil
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons Herbes de Provence
  • 1 teaspoon celery seed
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 3 (14-ounce) cans artichoke hearts, drained
  • 2 cups vegetable stock
  • 2 cups low-fat milk
  • 1/2 cup cream
  • 1 bay leaf


Heat oil in a large soup pot over medium heat. Cook onions, celery, carrots, garlic, thyme, Herbes de Provence, celery seed, cayenne pepper, salt and pepper until soft, 8 to 10 minutes.

Add artichoke hearts, vegetable stock, milk, cream and bay leaf. Bring to a simmer and cook for 30 minutes. Remove bay leaf and carefully blend soup with an immersion blender or in batches in a blender or food processor. Adjust seasoning and serve.