This creamy Artichoke Soup is the best! It’s 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 or Sausage Potato Soup next.
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! I’ve recreated it since then, and it’s 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 brownie—the perfect way to end dinner!
Ingredients In Artichoke Soup
- Unsalted butter: So we can control how much salt to use.
- Onions: Yellow onions are best here.
- Carrots: Use fresh for sweetness and a little crunch.
- Celery: Make sure it’s 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 canned—they’re easy and still taste great here.
- All-purpose flour: This thickens the soup so it’s 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
- Sauté: 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
- Green Everyday Salad: A fresh salad is always a good match with warm soup.
- Grilled Cheese or Panini: Great for dipping in the soup.
- Roasted Veggies: I love asparagus or Brussels sprouts on the side.
- Dinner Rolls or French Bread: For dipping!
- Drop Biscuits or Dinner Rolls: Buttery and warm—hard to beat with a bowl of soup.
Storage
Leftovers
- Refrigerate: Store in an airtight container; it’s good for 3–5 days.
- Freeze: For longer storage, freeze in airtight containers or freezer bags for up to 2–3 months.
- Reheat: Thaw artichoke soup overnight in the fridge, then reheat gently on the stove or in the microwave. Stir well to recombine; may need to add a splash of broth to thin.
More Delicious Soup Recipes:
- Vegetarian Split Pea Soup Recipe
- 5-Ingredient Pumpkin Curry Soup
- Taco Soup
- Tuscan Soup
- Five-Ingredient Creamy Chicken and Wild Rice Soup
Artichoke Soup
This creamy Artichoke Soup is a veggie-packed dish with a rich, creamy base—perfect with a slice of warm, hearty bread!
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
Instructions
- 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 8–10 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!
Video
Recipe Notes
Note 1: Take your time sautéing the veggies; it’s key for building the soup’s foundational flavor, and they won’t soften much more during the rest of the cooking.
Storage: Store in an airtight container in the fridge for 3–5 days. You can freeze in airtight containers or freezer bags for up to 2–3 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! 🙂