This creamy Artichoke Soup Recipe is the best! Itโs packed with artichokes, plenty of veggies, and a rich, creamy base, perfect for enjoying with a hunk of crusty bread.
Try this Creamy Vegetable Soup orย Sausage Potato Soup next.
authorโs note
Quick, Creamy, and Irresistible Artichoke Soup!
There was a cute soup and sandwich spot near my old house that occasionally featured an amazing creamy artichoke mushroom soup. I usually went for their Broccoli Cheddar soup, but one day my husband got the artichoke, and after one bite, I was hooked! Iโve recreated it since then, and itโs just as tasty as I remember.
Nothing beats having it with homemade Focaccia on a cold night. Plus, each meal came with a bakery-style chocolate chip cookie or mint brownieโthe perfect way to end dinner!
Ingredients
- Unsalted butter: So we can control how much salt to use.
- Onions: Yellow onions are best in this artichoke soup recipe
- Carrots: Use fresh for sweetness and a little crunch.
- Celery: Make sure itโs fresh and crisp.
- Baby Bella mushrooms: You can also use white mushrooms for a milder flavor.
- Garlic: Use garlic powder instead in a pinch.
- Seasonings: Thyme, oregano, and Italian seasoning go great with the artichokes.
- Chicken broth: Make your own or grab a good store-bought broth.
- Artichokes: I use cannedโtheyโre easy and still taste great here.
- All-purpose flour: This thickens the soup so itโs nice and creamy.
- Whole milk: For creaminess; use half-and-half instead for a richer texture.
- Heavy cream: Makes the soup creamy and so delicious.
How To Make Artichoke Soup Recipe
- Sautรฉ: Cook onions, carrots, celery, mushrooms, and garlic in olive oil and butter.
- Season and simmer: Add seasonings, broth, and artichokes, then let simmer.
- Thicken: Melt butter, mix in flour, milk, and cream, then add to soup.
- Finish: Cook until thick. Serve with crusty bread.
What To Serve With Artichoke Soup Recipe
- Greenย Everyday Salad: A fresh salad is always a good match with warm soup.
- Grilled Cheeseย or Panini: Great for dipping in the soup.
- Roasted Veggies: I love asparagus or Brussels sprouts on the side.
- Dinner Rollsย orย French Bread: For dipping!
- Drop Biscuits or Dinner Rolls: Buttery and warmโhard to beat with a bowl of soup.
Storage
Leftovers
- Refrigerate: Store in an airtight container; itโs good for 3โ5 days.
- Freeze: For longer storage, freeze in a containers or freezer bags for up to 2โ3 months.
- Reheat: Thaw this artichoke soup recipe overnight in the fridge, then reheat gently on the stove or in the microwave. Use more broth to thin if needed.
More Delicious Soup Recipes:
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Artichoke Soup Recipe
This creamy Artichoke Soup Recipe is a veggie-packed dish with a rich, creamy baseโperfect with a slice of warm, hearty bread!
Video
Equipment
- Dutch oven or large pot
Ingredients
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter divided
- 2 cups finely diced yellow onion 2 onions
- 2 cups diced carrots peeled; 4 to 5 carrots
- 2 cups finely diced celery 4 to 5 stalks
- 1 (8-ounce) package mushrooms sliced 1/4-inch thick, I love baby bella
- 1 tablespoon minced garlic
- Salt and pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf optional
- 1 (32-ounce) container chicken broth 4 cups
- 13 to 14 ounces artichokes drained and coarsely chopped
- 1/2 cup flour
- 1-1/2 cups whole milk
- 1/2 cup heavy cream
- Fresh thyme optional, for serving
- Hearty buttered bread optional, for serving
Instructionsย
- In a large pot, heat oil and 2 tablespoons butter over medium-high heat. Once butter melts, add onions, carrots, celery, mushrooms, and garlic. Season to taste (I add 1 teaspoon each salt and pepper). Cook 8โ10 minutes, stirring frequently, until vegetables soften and onions become translucent (see note 1).
- Mix in Italian seasoning, dried thyme, and oregano. Stir constantly for 30 seconds.
- Add bay leaf, broth, and artichokes. Bring mixture to a boil, then reduce heat to maintain a gentle simmer (slightly, not rapidly bubbling). Leave uncovered 15 minutes. Stir occasionally.
- Meanwhile, in a medium pot, melt remaining 6 tablespoons butter over medium heat. Sprinkle flour on top and whisk until smooth. Cook 1 minute, whisking constantly. Gradually add 1/2 cup milk, whisking until smooth. Continue to add remaining milk and then cream, whisking constantly. Cook until mixture thickens enough to leave a clear tract on a wooden spoon. Remove from heat.
- Pour creamy milk mixture into the large pot and stir. Cook until soup slightly thickens. Taste and adjust seasonings as needed. If soup is too thick, add a bit more milk to reach your desired consistency. Serve hot. Optionally serve with fresh herbs and hearty buttered bread!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Take your time sautรฉing the veggies; itโs key for building the soupโs foundational flavor, and they wonโt soften much more during the rest of the cooking.
Storage: Store in an airtight container in the fridge for 3โ5 days. You can freeze in airtight containers or freezer bags for up to 2โ3 months. To reheat, thaw overnight in the fridge, then reheat gently on the stove or in the microwave. Stir well to recombine; you may need to add a splash of broth to thin.
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 23g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 537mg | Potassium: 632mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6112IU | Vitamin C: 11mg | Calcium: 139mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Cant wait to make this soon for me can i use vegetable broth i never had artichoke soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
YAY! Enjoy Ramya! ๐