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4.5 from 2 votes
This creamy artichoke soup is velvety smooth and topped with crispy bacon.
Soup is a great option for batch cooking on a low carb diet. Simply multiply the soup ingredients as required and freeze extra portions for future meals.
Prep Time7 mins
Cook Time30 mins
Total Time37 mins
Course: Lunch
Cuisine: American
Keyword: Artichoke, Bacon, Soup
Servings: 2 people
Calories: 496kcal


  • 400 g canned artichoke hearts
  • 3 tsp fresh thyme
  • 840 ml chicken stock
  • 2 bacon rashers (strips)
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic sliced
  • 1 small white onion finely diced
  • 1 medium celery stick roughly chopped
  • 1 tsp lemon zest
  • 60 ml double cream (heavy cream)


  • Heat a tablespoon of olive oil in a large pan or casserole dish over a low/medium heat.
  • Add the onion, celery and garlic and sweat gently until tender.
  • Drain the artichoke hearts and discard the liquid. Slice each artichoke in half.
  • Add the artichokes, lemon zest and thyme to the pan. Stir well to combine and cook for 2-3 minutes until fragrant.
  • Add the stock and bring to a gentle boil. Reduce to a simmer for 15 minutes.
  • Whilst the soup is cooking, heat the remaining oil in a pan over a high heat and add the bacon.
  • Cook the bacon on both sides until golden and crispy. Set aside.
  • Transfer the soup to a blender and process until smooth.
  • Return the soup to a pan to heat through briefly before serving.
  • Stir the cream through the soup and crumble the bacon over the top to serve.


Calories: 496kcal | Carbohydrates: 22g | Protein: 11g | Fat: 42g | Fiber: 8g

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