Monterey Artichoke Soup

Kathie Carr


I learned to make this soup in Monterey, California, back in the 1970's, from a man who was a cook at a local organic restaurant. It has been a favorite ever since.

Thanks, Roger!


★★★★★ 1 vote

15 Min
20 Min


  • 2 c
    sliced green onions
  • 1/2 c
    chopped onion
  • 4 Tbsp
    melted butter
  • 4 Tbsp
  • 2
    (14 1/2 ounce) can chicken broth
  • 2
    (14 ounce) can artichoke hearts, undrained and chopped
  • 1 small
    jar marinated artichoke hearts, drained well
  • 1/2 tsp
    white pepper
  • 4 Tbsp
    minced fresh parsley
  • ·
    sea salt to taste

How to Make Monterey Artichoke Soup


  1. Saute onions in butter in large saucepan until tender. Add flour and cook 1 minute, stirring constantly. Gradually stir in chicken broth and cook until thickened, stirring constantly.

    Stir in artichoke hearts with liquid, white pepper and salt. Cook until thoroughly heated. Spoon into serving bowls; sprinkle with fresh parsley.

Printable Recipe Card

About Monterey Artichoke Soup

Course/Dish: Vegetable Soup

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