Gluten-Free Artichoke Bisque

Ingredients

• 6 cups certified gluten-free vegetable stock 6 cups certified gluten-free vegetable stock
• 1 can artichoke hearts, drained and roughly chopped 1 can artichoke hearts, drained and roughly chopped
• 1 cup diced yellow onion 1 cup diced yellow onion
• 1 cup diced celery 1 cup diced celery
• 1 cup diced potato 1 cup diced potato
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tbsp olive oil 2 tbsp olive oil
• 1/2 cup full-fat coconut milk (from a can, for creaminess) 1/2 cup full-fat coconut milk (from a can, for creaminess)
• 1 tbsp cornstarch mixed with 2 tbsp cold water 1 tbsp cornstarch mixed with 2 tbsp cold water
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste

Instructions

1. 1

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the diced yellow onion and celery, sautéing until they begin to soften and become translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2

   Add the diced potato and the drained, chopped artichoke hearts to the pot. Stir everything together and cook for an additional 3-4 minutes, allowing the vegetables to slightly soften and meld their flavors. This initial sautéing builds a foundational layer of taste for the bisque.

3. 3

   Pour in the certified gluten-free vegetable stock, ensuring it covers all the vegetables. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 30-40 minutes, or until the potatoes are fork-tender and the flavors have had ample time to meld.

4. 4

   Once the vegetables are tender, carefully transfer about half of the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy, then return it to the pot. This step creates the signature velvety texture of the bisque.

5. 5

   Stir the cornstarch slurry into the simmering soup and cook for an additional 5 minutes, stirring constantly, until the bisque has thickened to your desired consistency. Stir in the full-fat coconut milk for added richness and a smooth finish, and season with salt and black pepper to taste. Heat through for another 2-3 minutes without boiling.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.