Artichoke Oyster Soup Recipe

Name: Artichoke Oyster Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter melted; 1/2 cup shallots chopped fine; 1/4 teaspoon thyme; 1 each bay leaves; 1/2 teaspoon cayenne pepper; 2 tablespoons flour, all-purpose; 14 ounces chicken broth; 4 cups oysters drained, reserve liquid; 14 ounces artichoke hearts cooked; 2 teaspoons salt; 1/4 teaspoon red hot pepper sauce; 1/2 cup heavy whipping cream; 3 tablespoons parsley leaves fresh, chopped

Servings: persons

6 tablespoons butter melted
1/2 cup shallots chopped fine
1/4 teaspoon thyme
1 each bay leaves
1/2 teaspoon cayenne pepper
2 tablespoons flour, all-purpose
14 ounces chicken broth
4 cups oysters drained, reserve liquid
14 ounces artichoke hearts cooked
2 teaspoons salt
1/4 teaspoon red hot pepper sauce
1/2 cup heavy whipping cream
3 tablespoons parsley leaves fresh, chopped

1
In a 3-quart casserole, melt butter and saute shallots.
2
When shallots are translucent, add thyme, bay leaf and cayenne pepper.
3
Add flour and whisk well.
4
Add broth, oyster water, artichoke hearts, salt and tabasco.
5
Bring to a boil.
6
Add oysters and parsley.
7
Simmer on medium, partly covered, for exactly 5 minutes.
8
Add whipped cream and serve immediately.
9
NOTES:
10
Fresh parsley tastes much better than dried parsley.
11
If the oysters are bigger than a small bite-size, cut them up before adding them to the soup.
12
Use the smallest oysters you can find.
13
The timing on cooking the oysters is fairly critical.
14
If you overcook them, they will be rubbery.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons butter melted, 1/2 cup shallots chopped fine, 1/4 teaspoon thyme, 1 each bay leaves, and more.

Yes, Artichoke Oyster Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke Oyster Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions