Creamy Vegetable Soup

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Prep Time: 10 Minutes
Cook Time: 30 Minutes
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Dietary Preferences:



  • 6 stalks of celery, chopped
  • 1 yellow onion, chopped
  • 1 head of cauliflower, chopped
  • 1 bunch of cooked asparagus, chopped
  • 4 cooked Ocean Mist Farms artichoke hearts, bottoms and stems, cubed
  • 1 tbsp. garlic salt
  • 1 tbsp.  salt-free garlic & herb seasoning
  • Pepper, to taste
  • 1 tbsp. herbs of Provence, dried
  • 8 cups of artichoke broth (water that you cook the artichokes in)
  • 1 cup heavy cream
  • Olive oil flavored cooking spray
  • Sour cream, optional garnish
  • Fresh celery leaves, optional garnish


  1. Spray one large soup pot with olive oil flavored cooking spray. Place pot over medium high heat and saut√© celery, onion and cauliflower until tender. Add asparagus, artichokes and seasoning and stir until well combined in pot.
  2. Add artichoke broth and bring soup to a boil. Remove soup from heat and with hand held blender puree soup until smooth.
  3. Return soup to medium heat and add cream. Stir until well combined. Garnish with dollop of sour cream and fresh celery leaves.
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