Artichoke Cheddar Soup
Cozy Up with Creamy Artichoke Cheddar Soup
Is there anything more comforting than a warm bowl of soup on a chilly evening? This Artichoke Cheddar Soup is the perfect blend of creamy, cheesy goodness and subtle artichoke flavor. It’s surprisingly easy to make, and guaranteed to become a family favorite. Forget bland, boring soups – this recipe delivers a rich, satisfying experience that will leave you wanting more!
We’ve taken the classic cheddar soup and elevated it with the unique, slightly tangy flavor of artichoke hearts. The result? A sophisticated yet comforting soup that’s perfect for a weeknight dinner or a special occasion. It’s also a fantastic way to use up those canned artichoke hearts you’ve been meaning to try!
What makes this soup special?
- Creamy Texture: The combination of half-and-half and heavy cream creates a luxuriously smooth and velvety texture.
- Bold Flavor: The sharp cheddar cheese provides a robust flavor that complements the artichoke hearts perfectly.
- Easy to Make: This recipe is surprisingly simple, with minimal prep time and straightforward instructions.
- Gluten-Free: We use gluten-free all-purpose flour, making this soup accessible for those with dietary restrictions.
Serving Suggestions:
- Serve with a side of crusty bread for dipping.
- Garnish with a sprinkle of fresh chives or a swirl of cream.
- Pair with a light salad for a complete meal.
Frequently Asked Questions:
Q: Can I use frozen artichoke hearts?
A: While canned artichoke hearts are recommended for best texture, you can use frozen. Be sure to thaw them completely and squeeze out any excess moisture before adding them to the soup.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What kind of cheddar cheese should I use?
A: We recommend using a sharp cheddar cheese for the most flavor. You can also experiment with other types of cheddar, such as medium or extra sharp.
Q: Can I add any other vegetables to this soup?
A: Absolutely! Feel free to add other vegetables, such as potatoes, leeks, or spinach.
Q: Is this soup suitable for freezing?
A: While it’s best enjoyed fresh, you can freeze this soup. However, the texture may change slightly upon thawing. It’s recommended to freeze it in individual portions for easy reheating.
Get ready to savor a bowl of pure comfort! This Artichoke Cheddar Soup is a guaranteed crowd-pleaser that will warm you from the inside out.
Artichoke Cheddar Soup
Ingredients
- 1/4 cup butter
- 1 cup onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup leeks, chopped
- 2 cloves garlic, minced
- 3 14-oz cans artichoke hearts, rinsed and drained
- 2 cups chicken broth or vegetable broth
- 1 cup half-and-half
- 1 cup heavy whipping cream
- 1/4 cup gluten-free all-purpose flour
- 1 1/2 tsp pink Himalayan sea salt
- 1/2 tsp ground black pepper
- 2 shakes crushed red pepper flakes
- 3 cups sharp cheddar cheese, shredded
- additional sharp cheddar cheese, shredded for garnish
Instructions
- In a large Dutch oven over medium heat, melt butter.
- Add onions, carrots, celery, leeks and garlic.
- Sauté about 5-7 minutes until veggies are tender.
- Add rinsed and well-drained artichoke hearts.
- Stir in gluten-free flour.
- Slowly add chicken broth about ¼ cup at a time.
- Add half-and-half and then heavy whipping cream, whisking while each addition is incorporated.
- Add salt, pepper and red pepper flakes and cook on low heat until mixture thickens—about 5-10 minutes.
- Add cheese and stir until cheese is melted.
- Ladle soup into bowls.
- Garnish with additional cheddar cheese, if desired.
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