Creamy Kale & Artichoke Soup is a quick, easy and creamy soup made dairy-free and so nutritious! Serve it hot or chilled depending on the time of year.
Made with wholesome ingredients, this healthy soup recipe can be served either hot or cold!
The main ingredients include a jar of artichoke hearts, potato, fresh kale, broth, onion, and some spices for a silky smooth creamy dreamy soup with amazing flavor.
The first time I made this recipe, it was in the middle of the summer during a heatwave. Before you think I eat hot soup in the heat of summer, hear me out.
I chilled the soup similar to a vichyssoise recipe and drank it from a glass to refresh my life.
If you enjoy the flavor of artichoke hearts, you will find this soup to be absolutely divine.
Let’s discuss the simple ingredients in detail, as each one serves an important purpose.
Artichoke Soup Ingredients:
Artichoke Hearts: Pick up a jar of marinated artichoke hearts (between 10 and 15 ounces). I use a 15-oz jar that comes marinated in seasonings.
This ingredient brings tangy, briny flavor to the soup. Ideal for those who love briny foods like olives, capers, or Mediterranean food in general.
Olive Oil: Used to sauté the onion and cook the potato, we need some cooking oil. Avocado oil or butter works too.
Yellow Onion: Bringing a big boost of flavor to the soup, we need some fresh onion! Toss in some fresh minced garlic cloves too if you’d like.
White Sweet Potato (or white potato of choice): My trick to adding creamy texture to soup recipes without a lot of high calorie heavy cream is to cook up a white potato and blend it into the soup. You’d never guess this creamy soup was made without cream!
I like using a jewel yam for some added natural sweetness to offset the briny flavor of the artichoke hearts. You can also use a Yukon gold potato or a russet potato.
Fresh Kale or Spinach: Bringing some fiber and a big boost of vitamins and minerals, I like adding kale or baby spinach to this artichoke soup recipe.
Chicken Broth or Vegetable Broth: Used as the liquid portion of the recipe, we need some form of broth or stock. I like using chicken stock or chicken bone broth, but vegetable broth works great too.
Milk of Choice: I use almond milk or oat milk to add to the creamy consistency without adding lots of calories. Regular milk works great too!
Cayenne Pepper, Nutmeg, Sea Salt, Black Pepper: Season the soup to taste with each of these ingredients. Skip the cayenne if you prefer mild food.
Now that we’ve covered the basic ingredients, let’s make this easy artichoke heart soup recipe!
How to Make Artichoke Soup:
- Heat the oil over medium heat in a pot or Dutch oven. Sauté onion until it begins to turn translucent, about 8 to 10 minutes. Add the sweet potato and continue cooking until sweet potato is soft, stirring frequently.
- Stir in the the artichoke hearts, chicken broth, cayenne, nutmeg and salt and bring to a boil. Reduce heat and simmer 10 minutes.
- Add the kale leaves and cover the pot until kale leaves have wilted, about 1 minute.
- Pour the soup into a blender with the almond milk and blend until smooth. This will likely need to be done in batches.
- Strain the soup through a fine mesh sieve into the same pot you used for cooking in order to catch the fibrous strands of artichoke hearts.
- If serving the soup hot, pour it back into a pot and heat gently, stirring frequently until the soup is to desired temperature. If serving chilled, pour the soup into a sealable container and refrigerate until cold.
- Serve with crusty bread and a drizzle of oil on top.
Store leftover soup in an airtight container in the refrigerator for up to 1 week.
I heated this artichoke heart soup on the stove after it came out of the blender and ate the leftovers chilled for a refreshing meal-beverage.
If it’s hot where you’re at, I highly suggest serving this soup chilled!
Looking for more light soup recipes? Here are some great options.
More Soup Recipes:
- Easy Vegetable Soup Recipe
- Coconut Curry Vegetable Soup
- Creamy Sweet Potato and Quinoa Stew
- Chunky Tomato Basil Soup
Leave a comment below letting me know what you think of the soup!
Kale & Artichoke Soup
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- ½ white sweet potato or 1 red potato chopped into ½” pieces, 1 cup
- 2 cups artichoke hearts**
- 32 ounces low-sodium chicken broth
- 1 cup unsweetened almond milk
- 2 cups tightly packed kale leaves stems discarded
- Pinch cayenne pepper
- Pinch ground nutmeg
- Salt to taste
Instructions
- Heat the oil over medium heat in a pot or Dutch oven. Sauté onion until it begins to turn translucent, about 8 to 10 minutes.
- Add the sweet potato and continue cooking until sweet potato is soft, stirring frequently.
- Add the artichoke hearts, chicken broth, cayenne, nutmeg and salt and bring to a boil.
- Reduce heat and simmer 10 minutes.
- Add the kale leaves and cover the pot until kale leaves have wilted, about 1 minute.
- Pour the soup into a blender with the almond milk and blend until smooth. This will likely need to be done in batches.
- Strain the soup into the same pot you used for cooking in order to catch the strands of artichoke hearts.
- If serving the soup hot, pour it back into a pot and heat gently, stirring frequently until the soup is to desired temperature. If serving chilled, pour the soup into a sealable container and refrigerate until cold.
- Serve with crusty bread and a drizzle of oil on top.
Notes
Nutrition
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Thank you for the lovely recipe! I just made this tonight although it was about 80 degrees here in sunny Santa Barbara. My husband has a cold, so it was nice to have a new recipe in which to use some homemade chicken broth (and kale from the garden as a bonus)! It was delicious!
Sounds awesome, but could I use regular milk instead of almond milk?
Hi Laurie, if you’d like to replace the almond milk with dairy, I would go with half&half (or combo of half&half and milk) for texture. Let me know how it turns out!! 🙂
Thanks! will do!
This looks delicious! I was just searching for Kale and Artichoke recipes. I’ve never heard of a white sweet potato! I assume that is something you would have to find at a farmers market, as I’ve never seen them in my regular grocery store. Does it taste like a sweet potato or more like a regular potato but with better vitamins? I guess I can google it! Either way, I hope to be making this soup soon!
Hey Alexis, white sweet potatoes are actually called jewel yams, but I call them “white sweet potatoes” for no particular reason 😉 They are definitely sweet, similar to an orange sweet potato, although they’re slightly more starchy. Hope you love the recipe!
Love the way the soup looks..lovely colour! Looking at your collection of Kale recipes, I feel I have to give it a try!
Ok, boom. Skip kale salad, but I CAN DO this!!!! Trying to use up some kale, and now I see a beet CHOCOLATE shake to note too??!! BOOM again! 2 birds with one stone! Thanks girl!
This looks so delicious,and yes I too make my family eat soup year round! I love the pretty color. I agree grilled cheese is definitely being served with this. Pinning.
Healthy and Pretty! We’ve had nothing but cool and rainy weather here in GA mountains, definitely taking soup season on into the Spring. This is perfect!
Give me a grilled cheese sandwich and I’ll have a bowl of soup with it any time of year. I love this pretty green! Yum. I wanna dunk some crusty bread in that sucker.
Yes! I didn’t even think about grilled cheese and that sounds marvelous! This is definitely a dunker type of soup!
The soup sounds divine and so perfect for the artichoke season.
Thank ya! I’m definitely a fan of the artichoke and had never tried artichoke hearts in soup and now I’m hooked! 🙂
Nutritious and tasty…I feel healthier just looking at this soup!
Kale and artichokes and garlic-infused olive oil, OH YES.
This soup looks amazing! It’s getting kind of hot here, too, but I will eat soup pretty much all year round. Especially when it’s full of veggies!
My hometown has an olive oil and vinegar store– I’m so happy to know they’re called infused oils. Now I can stop calling them fancy olive oils….
I love this soup!! Kale and artichokes sound so good together!
I am so jealous of you 85 degree weather. Here in CO is low clous and snow. It is so depressing!!
I could eat soup year ’round. I don’t care how hot it is! I’ve been known to whip up a pot of creamy tomato soup when it’s 110 out!
Love the simplicity of this recipe. And I wasn’t familiar with white sweet potatoes until now…thanks for enlightening me. BTW your smoothie recipe inspired me to order kefir (from amazon of course) yesterday. Now I will be enjoying the wide world of kefir.