Best 8 Creamy Artichoke Bisque Recipes

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Indulge in a creamy and delectable journey with our extensive collection of artichoke bisque recipes. From classic to modern interpretations, this versatile soup offers a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure as we unveil the secrets of crafting the perfect artichoke bisque, exploring variations that cater to diverse dietary preferences and culinary inclinations. Whether you prefer a traditional creamy rendition or a vegan delight, our comprehensive guide will equip you with the knowledge and techniques to create an unforgettable artichoke bisque experience. Prepare to immerse yourself in a world of creamy indulgence and savor the exquisite flavors that await you.

Here are our top 8 tried and tested recipes!

ARTICHOKE TOMATO BISQUE



Artichoke Tomato Bisque image

Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at dinner parties and you'll be amazed at the compliments you receive. -Doty Emory, Jasper, Georgia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

1 can (28 ounces) diced tomatoes, undrained
1 jar (7-1/2 ounces) roasted sweet red peppers, drained
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon each dried thyme, basil and oregano
1 tablespoon butter
1 tablespoon olive oil
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup heavy whipping cream
1 cup whole milk
2 tablespoons sherry
2 tablespoons minced fresh cilantro or 2 teaspoons dried cilantro flakes
2 tablespoons cornstarch
1/4 cup cold water
1/2 teaspoon Creole seasoning
1/8 teaspoon pepper

Steps:

  • In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender., Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes. , In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper.

Nutrition Facts : Calories 150 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 544mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Steps:

  • Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  • Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
  • Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ARTICHOKE BISQUE



Artichoke Bisque image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

4 Roma tomatoes
1 red bell pepper
4 whole artichoke hearts, on skewer
Vegetable oil
1 tablespoons butter
1 small onion, chopped
4 large garlic cloves, minced
1 1/2 cups vegetable stock
1 cup cream
Several sprigs cilantro, leaf only, chopped
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon salt
Pinch freshly ground black pepper
Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.

Steps:

  • Preheat a grill.
  • Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
  • In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
  • Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.

TUSCAN TOMATO ARTICHOKE SOUP



Tuscan Tomato Artichoke Soup image

A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.

Provided by megbus01

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 (15 ounce) can artichoke hearts, drained and chopped
1 (15 ounce) can Italian-style diced tomatoes
1 cup vegetable broth
½ cup chopped roasted red bell peppers
1 teaspoon dried basil
1 teaspoon herbes de Provence
salt and ground black pepper to taste
¾ cup nonfat half-and-half
½ cup grated Parmesan cheese

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
  • Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
  • Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.7 g, Cholesterol 11.1 mg, Fat 10.6 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 3.1 g, Sodium 1309.6 mg, Sugar 7.3 g

ARTICHOKE BISQUE



Artichoke Bisque image

This is one of my favorite soups. It is so rich and the flavors so subtle. Bleu cheese when melted becomes very mellow in flavor. If you love bleu cheese, you will love this soup.

Provided by dawnie2u

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 onion (chopped)
1/3 cup vermouth
16 ounces canned artichoke hearts, in water, drained
3 cups chicken broth
1/4 teaspoon dried thyme
1/2 cup whipping cream
2 ounces blue cheese (about 1/4 cup)
2 tablespoons fresh chives, minced

Steps:

  • Saute onions in butter, over medium heat, for about 10 minutes, or until onions are soft.
  • Add vermouth, artichokes, broth and thyme and simmer until the artichokes fall apart, about 10 minutes or so.
  • Stir in cream and bleu cheese and simmer until melted.
  • Carefully puree in a blender, or whir with your stick blender (if you do not own a stick blender, run, I said RUN out and get one! You will love it).
  • Garnish with chives.

Nutrition Facts : Calories 301.3, Fat 22.1, SaturatedFat 13.5, Cholesterol 66.7, Sodium 931, Carbohydrate 17.4, Fiber 6.6, Sugar 3, Protein 11.6

PARMESAN ARTICHOKE SOUP



Parmesan Artichoke Soup image

This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. -Malee Jergensen, Murray, Utah

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

4 celery ribs, finely chopped
1 medium onion, finely chopped
1/2 cup finely chopped carrot
1/2 cup butter, cubed
3 garlic cloves, minced
1 cup all-purpose flour
4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
3 bay leaves
1 quart heavy whipping cream
1-1/2 cups shredded Parmesan cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/4 cup sun-dried tomatoes (not packed in oil), chopped

Steps:

  • In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened., Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves.

Nutrition Facts : Calories 473 calories, Fat 43g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 936mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

CREAMY ARTICHOKE APPETIZERS



Creamy Artichoke Appetizers image

Cheesy crust made using Bisquick® mix layered with bell peppers and Progresso® artichoke hearts mixture gives you savory baked appetizers - perfect to treat a crowd.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 48

Number Of Ingredients 11

3 cups Original Bisquick™ mix
1 1/2 cups shredded mozzarella cheese (6 oz)
2/3 cup water
2 tablespoons vegetable oil
1 1/2 cups mayonnaise
1 1/2 cups grated Parmesan cheese
1 jar (7 oz) roasted red bell peppers, drained, diced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 cans (14 oz each) Progresso™ artichoke hearts, drained, chopped

Steps:

  • Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
  • In large bowl, stir Bisquick mix and mozzarella cheese until thoroughly combined. Stir in water and oil until dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
  • Using hands dipped in additional Bisquick mix, press dough in bottom and up sides of pan. Bake 9 to 11 minutes or until crust is puffed and top edges are just starting to brown.
  • Meanwhile, in medium bowl, mix all remaining ingredients except artichokes. Stir in artichokes. Evenly spread mixture over partially baked crust.
  • Bake 12 to 15 minutes or until thoroughly heated and crust is golden brown.
  • Set oven control to broil. Broil with top of pan 6 inches from heat 2 to 3 minutes or until filling is golden brown. Cool 10 minutes. Cut into 8 rows by 6 rows.

Nutrition Facts : Calories 120, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 240 mg, Sugar 0 g, TransFat 0 g

EASY CREAMY ARTICHOKE DIP



Easy Creamy Artichoke Dip image

Few dishes are so easy and taste so good as this one. This creamy artichoke dip improves with 12 to 24 hours in the fridge, allowing all of the flavors to meld. Delicious served with roasted veggies, carrot sticks, pita chips, or tortilla strips. If you like artichokes, this dish has your name all over it.

Provided by Laura Kelso

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 (14 ounce) can artichoke hearts in water, drained
½ cup grated Parmesan cheese
⅓ cup mayonnaise
⅓ cup sour cream
1 clove garlic, or more to taste, minced
1 squeeze fresh lemon juice
1 pinch salt and ground black pepper

Steps:

  • Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 4.3 g, Cholesterol 12.1 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 335.2 mg, Sugar 0.2 g

Tips:

  • Use fresh artichokes if possible. Fresh artichokes have a more vibrant flavor than canned or frozen artichokes, and they also cook more quickly.
  • Trim the artichokes properly. To trim the artichokes, remove the tough outer leaves and the sharp tips from the leaves. You can also use a spoon to scoop out the fuzzy choke from the center of the artichoke.
  • Cook the artichokes until they are tender. The artichokes should be cooked until they are soft and easily pierced with a fork. This will usually take about 15-20 minutes.
  • Use a high-quality vegetable broth. The vegetable broth is one of the main ingredients in this soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
  • Don't overcook the soup. The soup should be cooked until it is heated through, but don't overcook it, or the artichokes will become mushy.
  • Serve the soup immediately. Creamy artichoke bisque is best served immediately after it is made. This will allow the flavors to meld together and the soup to reach its full potential.

Conclusion:

Creamy artichoke bisque is a delicious and versatile soup that can be enjoyed for lunch, dinner, or even as a starter. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, there is a creamy artichoke bisque recipe out there for you. So next time you're looking for a comforting and flavorful soup, give creamy artichoke bisque a try. You won't be disappointed!

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