imagine all the goodness of a stuffed artichoke turned into a cozy, creamy soup. this vegan stuffed artichoke soup is full of flavor and comfort. topped with lots of breadcrumbs and vegan parmesan!
Growing up my mom always made stuffed artichokes. However, they were truly a labor of love. They take a while to make and while the effort is worth it, I wondered if there was a way to recreate it without all the work. I made a soup with zucchini one day, that oddly tasted like artichoke and then it hit me “stuffed artichoke soup.” Take all of the elements of stuffed artichokes and turn them into the best bowl of soup.
Stuffed Artichoke Soup Ingredients
- Artichoke hearts: they are soft enough to blend up and work much better because you can eat the whole thing. Unlike, a regular large artichoke where you can only eat a bite of the leaves.
- Tofu: not a traditional ingredient at all but this helps to add creaminess to the soup and some extra protein never hurt.
- Vegan Butter: used for a little richness and toasting the breadcrumbs.
- Breadcrumbs: used for topping this soup and to make it feel like you have a stuffed artichoke. Stuffed artichokes are usually covered with breadcrumbs (one of the reasons it is so delicious).
- Vegan Parmesan: used with the breadcrumbs, in the soup, and as a garnish. Stuffed artichokes are also filled with lots of parmesan.
- Better Than Bouillon: I like to use this instead of veggie broth as the flavor is a bit richer. You can use veggie broth though.
- Lemon: stuffed artichokes are usually sitting in a little sauce that is lemony and white winey so we need the acidic element.
- Seasonings (salt, pepper, garlic powder): obviously adds the flavor.
Soup Texture
This soup is very thick and creamy. However, it is important to note due to the artichoke being a bit of a tougher vegetable you may get a little bit of the artichoke fiber in there. You definitely need a strong blender to be able to break everything down. Also, don’t be afraid to add some liquid in to help the blender because it will need it.
More Cozy Soups
Stuffed Artichoke Soup FAQ
- Is this recipe gluten free? As long as you use gluten free breadcrumbs.
- Is this recipe soy free? No, you can omit the tofu for cashews or white beans though.
- Is this recipe nut free? Yes.
- Can this recipe be frozen? I personally wouldn’t freeze it.
- How long do the leftovers last? Up to 4 days in the fridge. Be sure to keep the breadcrumbs separate otherwise they will turn into a soggy mess.
ORDER MY COOKBOOK
Looking for more delicious vegan comfort recipes? Order my cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods! Filled with all types of recipe from bites, breakfast, brunch, lunch, dinner, desserts and more! Available on Barnes and Noble, Amazon, IndieBound, Walmart, also available in stores.
Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
Stuffed Artichoke Soup
Ingredients
- 2 (14.1 ounce/400g) cans artichoke hearts, drained and rinsed
- 2 tablespoons (28g) vegan butter, divided
- ½ ounce (14g) vegan parmesan, plus more for in soup and garnish
- ½ cup (56g) breadcrumbs
- 1 tablespoon better than bouillon
- 2 cups (480 ml) water, for the bouillon
- 1 (14 ounce/397g) block firm tofu cubed
- 2 to 3 cups (480ml to 720ml) water, for blending
- 1 lemon
- Salt, black pepper, and garlic powder to taste
Instructions
- In a medium sized pot, cook the artichoke hearts in 1 tablespoon of vegan butter for about 5 minutes over low heat. This will allow them to soften and start to let out some more brine.
- In a medium sized pan add the remaining 1 tablespoon of vegan butter, breadcrumbs, and parmesan cheese. Toast the breadcrumbs over the stove for a few minutes until golden.
- Once the artichokes are a bit softer add in the tofu, Better Than Bouillon, lemon juice, and water. Boil for 15 to 20 minutes. Until everything is very soft.
- Carefully, transfer into a high speed blender. Blend until smooth adding in about 2 to 3 cups of water while blending. Add slowly and keep blending until it is all smooth.
- Taste the soup and add the salt, garlic powder, and black pepper according to your taste. You can also add in more vegan parmesan.
- When the soup tastes good to you, plate it up. Top with a bit of extra black pepper, vegan parmesan, and the breadcrumbs. Enjoy.
Video
Notes
- You can use vegetable broth instead of doing Better Than Bouillon and water.
- You need a high speed blender for this recipe like a Vitamix or Ninja Blender.
Plantifully Based® is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon or other affiliate programs. If you decide to purchase through a link I will receive a small commission. This helps to run the blog and make more recipes.
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Leave a Reply