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Cream Of Artichoke

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I was in artichoke heaven the other night when I tasted this incredible cream of artichoke soup at a birthday party, and I simply had to share this quick easy recipe with you today in honour of St Patrick's Day. Being Irish, I look forward to it every year! Those of you who have been following me for a while would be familiar with my friend Mika and her two boys Rei and Kai who I lived with when I first moved out to CA in 2010. They are my family here; and through Mika, I have met some of the most wonderful people -- Liz and her adorable son Flynn; and the Mohr Family: Jim and Toshiko, and their gorgeous children, Selina and Sean.

Our monthly "pot luck and games night" has become one of my "can't live without" events that I cherish. Recently, Selina and Sean both had a birthday a day apart and they each had a birthday dinner party, where they chose their favourite foods, and selected the guests they would like to share their special night with. I felt honoured to be included amongst the "chosen few", and relished not only the wonderful company, but the incredible food!

This unbelievable artichoke soup was the starter on Selina's Birthday Menu, and I begged Toshiko for the recipe after the first spoonful! I must admit, I do that with absolutely everything Toshiko makes, for she is one of the best cooks I know. I have yet to taste anything that isn't absolutely to die for!   I must admit to having "veganized" her original recipe that contained mascarpone cheese. I have chosen to "cream up" this soup with a handful of raw macadamia nuts. But if you want to make this recipe nut free you could always just leave them out, or add a little bit of soy milk. 

This soup has a gorgeous rich flavour without getting too fiddly. The secret? Just a few simple ingredients. The other huge selling point is that it only takes 30 minutes to make from start to finish. It is super easy. In fact, that is what Toshiko says whenever I ask (with a full mouth) about one of her recipes. "Oh, it's easy!" she says as if nothing this super woman does is any big deal! The beauty of her reply is that, more often that not, it really is! 

I wish I could introduce you to all of these wonderful people. They are so special to me, and have become my "L.A Family". Scott felt so bad that he couldn't make it to the birthday dinners that he stayed up until midnight the other night making two loaves of his famous chocolate banana bread for each child. He delivered them last night to rave reviews. Scott is an amazing baker and makes the best banana bread I have ever tasted in my life. I received an email this morning that the Mohrs agree! I will veganize that recipe and share it one day.

Until then, enjoy this blendsational soup! I have had such fun playing with all of my Le Creuset pieces this month. The best thing about that French oven is how gorgeous it looks on the table. I still cannot believe how warm it keeps the soup with the lid on! I came back an hour later for seconds last night and the soup was still hot.

Happy St Paddy's Day everyone!

Toshiko. Thankyou for sharing this recipe. I love you.

Cream Of Artichoke

  • 5 cups vegetable broth (I use Massel)
  • 4 cups frozen artichoke hearts thawed (2 12 ounce/340gm packets)
  • 1 1/2 cups peeled and diced potato (about 2 small potatoes)
  • 2 cups brown onion finely chopped (about 2 medium onions)
  • 1/4 cup raw macadamias
4 Tbsp finely chopped fresh chives for garnish
  • 2 Tbsp olive oil
  • 2 Tbsp finely minced fresh garlic (about 8 cloves)
  • 1/2 tsp Celtic sea salt
  • freshly ground pepper to taste
  1. In a large heavy pot heat the olive oil over a medium heat. 
  2. Add the onion and garlic with 1/2 tsp salt and sauté for about 3 - 5 minutes until translucent.
  3. Add the potatoes and stir for about 5 - 10 minutes.
  4. Add the artichokes and vegetable broth, and bring to a boil.
  5. Lower to a simmer and cook for about 20 minutes until the vegetables are just tender.  
  6. Puree in your Blender in batches with the macadamias until smooth and creamy.
  7. Season to taste and serve with a ball of cooked grain and some chopped chives. YUMMO! 

Tip: What Is A Grain Ball?

I like to supplement a bowl of blended soup with a scoop of cooked grain (day-old is best, as it sticks together). I prefer the protein-rich grains—quinoa, amaranth, and millet (they’re alkaline, too). But use any grains you like—brown rice, buckwheat, or (if you’re not gluten-free) pearl barley. Try cooking grains in vegetable broth or coconut milk, and/or adding some ginger, garlic, sea vegetables, herbs, and spices for an added boost of flavor.

Funny! Andreas just mentioned his craving for artichokes for tonight and I just stumbled upon your recipe. I know what *we* are having for dinner :)


LOL! Can’t wait to hear what you think Magali :)

Tess, your soup surely made one happy man :) Thanks for sharing the love <3 M

OH! I am SO pleased.
Love you Magali xxx

WOAH! I nearly CHOKED when I tried this soup ;-) (Wink) My tastebuds couldn’t cope, it was just simply AMAZING!!!!!! I love that you’ve created a healthy St. Patrick’s Day treat to stop us all reaching for those ‘other’ cheeky holiday snacks in a hurry!!! This kind of has the feel of a hearty Irish soup with all the yummy potato, which I love! And Macadamias… Ooh lala! You are always full of surprises, Blender Girl.  You naughty, nutty Irish Aussie.


LOL! You are so sweet!
Glad you liked the soup!

Oh Tessy, you have done it again sweetie! Your keeping Grandam Val a happy old lady with a healthy belly. I just made this soup for my lunch on this rainy day and it was just scrumptious. I even have left overs for dinner and can’t wait!


Val - I am so glad you enjoyed the soup!

Wow, I have got to try this soup this week!
What kind of grain did you serve this soup with? Specifically, what grain is used in the picture above? 



Hey Natalie
You caught me online too :)
Yes! This soup is super easy and delicious!
I used quinoa to serve this and to take the photo. ENJOY!
Can’t wait to hear what you think of this simple soup. OINK!

Hey Tess!!

Okay so I did end up trying this soup.  It was truly so so easy and just delicious!
My parents even loved it. :) 
The only change I made was using a small amount of medium firm tofu in the place of the macadamia nuts (per my mother’s request and the fact that we didn’t have any macadamias in the pantry). 
Will definitely make again!

Hey Natalie!
SO glad you all enjoyed this soup and LOVE your blend putting the tofu in! OINKEDY OINK!

This is really super! I really love artichoke but have never tried it in soup before. You know what they say, there is a first time for everything! :-) I never realized you could blend nuts to give soup a creamy texture. Absolutely delicious, we all loved it here.


Artichokes are amazing in soups…and Yes! Blending in raw almonds, cashews and macadamias is one of my top vegan soup tips! ENJOY :)

I agree.
I had never made artichoke soup before and this was delicious and so easy.


Thanks. Yes, you can’t believe something so easy can taste so good!
LOVE artichokes!

Tess, I don’t eat potatoes, do you think cauliflower would be a good substitute? Can’t get enough of your famous cauliflower soup by the way!


So glad you are enjoying the cauliflower soup. I just can’t get enough of it either, after 25 years! Yes! Cauliflower is an excellent substitute here, and makes it really rich and creamy. Enjoy :)

Thank you!

Just made this soup using homemade broth…it came out fabulous. I added a little dill and cayenne. It has an amazing texture and a really rich, cheesy flavor. Might try raw cashews next time since they are more often in the pantry. Thanks for the recipe!


Wonderful. I’m so glad you enjoyed it. I love cayenne with anything!

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