This creamy Artichoke Soup is the best! It’s loaded with artichokes, plenty of veggies, and a rich creamy base–perfect for enjoying with a hunk of crusty bread.
We’re all about a good creamy, veggie-packed soup. This Creamy Vegetable Soup is a huge hit, right alongside this popular Sausage Potato Soup.
Artichoke Soup
There was a cute little soup and sandwich place near our old house that occasionally featured this amazing creamy artichoke mushroom soup. I usually chose their Broccoli Cheddar Soup, but one day my husband got the artichoke soup and I was hooked after just one bite! So good! I’ve whipped up my own version of it now, and it’s seriously just as tasty as I remember.
Nothing beats having it with a chunk of homemade Focaccia on a cold night. Plus, every meal came with a bakery-style chocolate chip cookie or a mint brownie – talk about the perfect way to end a dinner!
Artichoke Soup Ingredients
- Unsalted butter: Helps us to control salt.
- Yellow onions: Yellow onions are preferred.
- Carrots: Fresh for sweetness and texture.
- Celery: Ensure it’s fresh and crisp.
- Baby Bella mushrooms: Rich flavor; white mushrooms for a milder flavor.
- Garlic: Use garlic powder in a pinch.
- Seasonings: Thyme, oregano, and Italian seasoning complement the artichokes nicely!
- Chicken broth: Make your own or grab a good store-bought broth.
- Artichokes: We use canned for convenience.
- All-purpose flour: For thickening.
- Whole milk: For creaminess; half-and-half for richer texture.
- Heavy cream: For richness and mouthfeel.
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; simmer.
- Thicken: Melt butter, mix in flour, milk, and cream; add to soup.
- Finish: Cook until thick; serve with crusty bread.
What To Serve With Artichoke Soup
- Green Everyday Salad: Adds a fresh, crisp contrast.
- Grilled Cheese or panini: Offers a hearty, satisfying pairing.
- Roasted Veggies: Asparagus or Brussels sprouts for texture.
- Dinner Rolls or French Bread: For dipping!
- Quiche or frittata: Especially with spinach or mushrooms.
- Drop Biscuits: A nice buttery addition.
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 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
- Medium pot
Ingredients
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter divided
- 2 cups finely diced yellow onions 2 onions
- 2 cups peeled and diced carrots 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 topped 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! 🙂