Creamy Oyster and Artichoke Soup
A comforting and creamy soup combining fresh oysters and artichoke hearts in a velvety broth, perfect for cozy dinners and easy to prepare in about 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 12 large fresh oysters, shucked and drained
- 1 can (14 oz) quartered artichoke hearts, drained (or fresh steamed artichokes)
- 3 tablespoons unsalted butter
- 2 small shallots, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour (or rice flour for gluten-free)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme)
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Rinse oysters gently under cold water to remove grit. Drain and roughly chop artichoke hearts if large. Set aside. (Prep time: 5 minutes)
- Melt butter in a pot over medium heat. Add chopped shallots and cook until soft and translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant, stirring frequently.
- Sprinkle flour over butter and aromatics. Stir constantly for about 2 minutes until the roux is light golden and aromatic.
- Gradually whisk in chicken or vegetable broth, breaking up any lumps. Bring to a gentle simmer while whisking to keep smooth.
- Add chopped artichoke hearts and thyme. Simmer gently for 15 minutes to meld flavors and soften artichokes, avoiding vigorous boiling.
- Stir in heavy cream, then gently fold in oysters. Simmer for 3-4 minutes until oysters curl slightly at edges and are tender. Do not overcook.
- Season with salt, black pepper, and fresh lemon juice. Taste and adjust seasoning as needed.
- Ladle soup into warm bowls and garnish with chopped fresh parsley. Serve immediately with crusty bread or a light salad.
Notes
Do not overcook oysters to avoid rubbery texture; add lemon juice gradually to balance richness; use moderate heat to maintain creaminess; for smoky depth, add a splash of dry white wine after sautéing shallots and garlic.
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 280
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 15
Keywords: oyster soup, artichoke soup, creamy soup, comfort food, seafood soup, easy soup recipe