Easy and Delicious Cream of Artichoke Soup Recipe- Gluten Free, Allergy Friendly

Inspiration in the kitchen comes in all sorts of ways. Sometimes its by hearing what a friend made, seeing pictures of a food on facebook, or even going down the rabbit hole searching for food from specific cuisines. But sometimes its more interesting, like buying a 2 liter bottle of heavy cream, and trying to figure out how to use that up, remembering that I had a bunch of packages of frozen artichoke bottoms in my freezer, wondering if they could go together, googling it to see that such a thing exists, and then you end up with this most amazingly delicious soup with such little work.

So now that you know how this recipe came about, if you like artichoke, but even if you don't, try it out. It was nearly super easy to make- the one part that wasn't super easy to make is something you can skip if you want, it just makes it even better. My daughter who said she hates artichoke said this was delicious.

The ingredient list is relatively simple, so you'd expect the flavors to be simple and mild as well, but the flavor is incredibly rich and complex, I guess thanks to the artichoke which transforms what otherwise would be a relatively simple soup to something heavenly.

I have not tried to make this dairy free, but I plan on experimenting to see how it goes. If you want to try to make it dairy free, I'd recommend replacing the cream with coconut cream, or almond milk, or cashew milk, and use oil in place of the butter.

This recipe is gluten free and other than the dairy, is allergy friendly as well. Its also pretty frugal if you buy your artichokes at a decent price.

Easy and Delicious Cream of Artichoke Soup Recipe- Gluten Free, Allergy Friendly

Ingredients
1 tablespoon butter
1 onion
3 cloves garlic
2 medium potatoes
1 small carrot
1 small zucchini
9 frozen artichoke bottoms/3 cups/400 grams
6 cups water plus more as needed
1 cup heavy cream
2-3 teaspoons salt, or to taste

Instructions
1. Melt your butter in a pan, chop up onion and garlic and saute it in the garlic until browning.

2. Peel your potatoes and carrot, chop them and the zucchini, add them and your artichoke bottoms to the pan, along with 6 cups water.

3. Bring to a boil, then simmer until the carrots are soft. If water boiled off, add to replenish.

4. Blend up until smooth, add cream, and then salt to taste.

5. You can serve as is, but for some reason when blending up artichoke bottoms, you can feel these little fibers that you don't tend to notice when eating them plain, so to make it even more perfect, strain through a mesh strainer.

6. Serve hot.

Enjoy!

Have you ever had artichoke soup before? If you made it, what was in it? Does this look like a recipe you'd try? Are you a fan of artichoke?