Artichoke Cheddar Soup
Gluten Free Living – 2017
I hit a home run with this recipe a few weeks ago. No kidding. Artichoke Cheddar Soup is absolutely mouthwatering! This creamy, comforting soup is filled with cream, half-and-half and cheddar cheese to give it a thick delicious base. I added matchsticks carrots, leeks, onions, garlic and celery along with the artichokes. A pinch of red pepper flakes provides just enough oomph to give the soup some pizzazz. Yes, this is the perfect soup to start your fall dinner menus!
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Back in mid-July I got called for Jury Duty at the Ellis County Courthouse south of Dallas. I never dreamed I would actually have to sit on a jury. What an experience! We took a lunch break each day and I found myself walking to The Dove’s Nest restaurant down town (a couple of blocks away). One of those days they featured an Artichoke Cheddar Soup on their menu. Unfortunately, it was not gluten free so I didn’t order it. But I thought to myself: I’m going to go home and try my hand at an Artichoke Cheddar Soup.
It was the ultimate in creamy, scrumptious soups. I based this soup on my Panera Bread Broccoli Cheese Soup copycat recipe. I added a few things, took out a few things, but the end result was something to write home about! Even though you can purchase artichoke hearts that are not marinated, I went ahead and rinsed and drained the artichokes before adding them to the soup. I’m glad I did. I think the briny taste would have been too much otherwise.
I made the soup for a friend from our church that I get together with once or twice a month for lunch. I served it with Artichoke Hummus and lots of veggie dippers. We both drooled over the soup. It was so smooth and wonderful. I think we each had two servings!
If you’re looking for an utterly delightful fall soup to make as the days start cooling down, then you’ve got to give Artichoke Cheddar Soup a shot. If you enjoy artichokes in other things, you’ll love them in soup! Hey, they’re not just for dip or hummus, even though they’re terrific in those appetizers! This soup is hearty, filling and fully satisfying. Guaranteed! 🙂
I thought every bite of Artichoke Cheddar Soup was mouthwatering.
This soup is actually pretty quick and easy to prepare, making it perfect for weeknight meals. I had it ready in about 25 minutes – start to finish!
I garnished the soup with extra cheddar cheese and artichoke hearts. Yum.
Here’s what I did.
I used these ingredients.
Melt butter in a large Dutch oven. (I use enameled cast iron). Add matchsticks carrots, leeks, celery, onions and garlic. Saute about 5-7 minutes until veggies are tender.
Rinse and drain thoroughly the artichoke hearts. Add to veggies in Dutch oven. Stir veggies gently to combine.
Add gluten free flour. Stir gently to combine.
Slowly add chicken broth about 1/4 cup at a time until all is incorporated. (You can also substitute vegetable broth).
Add half-and-half about 1/4 cup at a time until all is incorporated.
Add heavy whipping cream about 1/4 cup at a time until all is incorporated.
Add seasonings and cook over low heat about 10 minutes until mixture thickens.
Add cheese. Stir to combine and heat through.
That’s it. Soup’s done!
Artichoke Cheddar Soup is thick from all the veggies.
It’s creamy and cheesy too.
This is one of those lick-your-lips soups. When I say comfort food, I mean it.
I liked mine served with a little additional cheddar cheese.
Artichoke Cheddar Soup was good down to the last drop!
Here’s the recipe.
ARTICHOKE CHEDDAR SOUP
(My own concoction)
Artichoke Cheddar Soup
Ingredients
- 1/4 cup unsalted butter (1/2 stick)
- 1/2 cup onions diced
- 2 cloves garlic finely minced
- 2 ribs celery diced
- 1 leek green top removed, washed thoroughly and diced
- 1 cup shredded carrots
- 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 or use regular flour
- 1 1/2 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 2 shakes crushed red pepper flakes (or more, if desired)
- 3 cups sharp cheddar cheese shredded
- 1/2 cup sharp cheddar cheese shredded, for garnish, if desired
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.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Artichoke Cheddar Soup is the perfect soup for cool fall nights.
This soup is hearty, filling and satisfying.
Artichoke Cheddar Soup is so delightful you’ll want this on a regular menu rotation.
This amazing chowder-type soup was so scrumptious, I couldn’t stop eating it.
You may also enjoy these delicious recipes!
Panera Bread Broccoli Cheese Soup
Artichoke Cheddar Soup
Ingredients
- 1/4 cup unsalted butter (1/2 stick)
- 1/2 cup onions diced
- 2 cloves garlic finely minced
- 2 ribs celery diced
- 1 leek green top removed, washed thoroughly and diced
- 1 cup shredded carrots
- 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 or use regular flour
- 1 1/2 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 2 shakes crushed red pepper flakes (or more, if desired)
- 3 cups sharp cheddar cheese shredded
- 1/2 cup sharp cheddar cheese shredded, for garnish, if desired
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.