Oyster Artichoke Soup Recipe

Name: Oyster Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Tablespoons Butter (or 1/2 Cup Plus 2 Tablespoons), Divided; 1/2 cups Onion, finely chopped; 1/2 cups Celery Finely Chopped; 1/4 cups All-purpose Flour; 1 quart Chicken Stock; 1 can (14 Oz) Artichoke Hearts, Roughly Chopped; 1 whole Bay Leaf; 3/4 teaspoons Salt; 1/2 teaspoons Cayenne Pepper; 1/4 teaspoons Dried Thyme; 1/4 teaspoons Dried Oregano; 1/4 teaspoons Dried Sage; 1 cup Heavy Cream; 2 cans (about 8 Oz. Each) Oysters

Servings: persons

10 Tablespoons Butter (or 1/2 Cup Plus 2 Tablespoons), Divided
1/2 cups Onion, finely chopped
1/2 cups Celery Finely Chopped
1/4 cups All-purpose Flour
1 quart Chicken Stock
1 can (14 Oz) Artichoke Hearts, Roughly Chopped
1 whole Bay Leaf
3/4 teaspoons Salt
1/2 teaspoons Cayenne Pepper
1/4 teaspoons Dried Thyme
1/4 teaspoons Dried Oregano
1/4 teaspoons Dried Sage
1 cup Heavy Cream
2 cans (about 8 Oz. Each) Oysters

1
1. In a small frying pan, saute chopped onions and celery with 2 tablespoons butter for five minutes or until onions are transparent.
2
2. In a large pot (I use a 6-quart dutch oven), melt remaining 1/2 cup butter and stir in the flour. Cook for 5 minutes, stirring constantly to avoid clumps.
3
3. Whisk the chicken stock into the flour mixture. Then add onions, celery, artichoke hearts, bay leaf, salt, pepper, thyme, oregano and sage. Simmer over medium heat for 30 minutes.
4
4. While soup is simmering, open the 2 cans of oysters. Drain off the liquid, then roughly chop them.
5
5. After 30 minutes, turn heat down to low and add 1 cup of heavy cream and the oysters. Simmer for 10 minutes but do NOT boil.
6
6. Serve with fresh crusty bread and/or a nice garden salad.

543

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 14 ingredients. The key ingredients include: 10 Tablespoons Butter (or 1/2 Cup Plus 2 Tablespoons), Divided, 1/2 cups Onion, finely chopped, 1/2 cups Celery Finely Chopped, 1/4 cups All-purpose Flour, and more.

Yes, Oyster Artichoke 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!

Oyster Artichoke Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions