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Oyster Artichoke Soup

Delicate flavors mingle beautifully in this traditional Louisiana soup.

Cooking/Prep Time: 45 minutes
Serves 6

Oysters, Soup

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  • 2 Tbsp. olive oil
  • 1 bunch green onions, chopped
  • 1 tsp. minced garlic
  • 1/4 cup all-purpose flour
  • 1 1/2 cups fat-free chicken broth
  • 1 pint Louisiana oysters, drained (reserve 1/2 cup liquid)
  • 1 bay leaf
  • 1/2 tsp. fresh thyme leaves
  • Dash cayenne pepper
  • 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
  • 1/4 cup chopped parsley
  • 1 cup fat-free half-and-half
  • 1/4 cup sherry
  • 1/4 cup sherry


1.) In a medium nonstick saucepan, heat olive oil over medium heat; add green onion and garlic and cook for 5 minutes. Add flour, stirring constantly, until combined. Gradually add chicken broth and oyster liquid. Add bay leaf, thyme and cayenne and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes. Add oysters, artichokes, and parsley; cook until oysters curl around edges, about 10 minutes.

2.) Stir in half-and-half and sherry and cook until thoroughly heated. Remove bay leaf before serving. Garnish with fresh thyme leaves, if desired.

Note: If freezing, replace oyster liquid with chicken broth, and add oysters when reheating.