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.

Creamy and rich artichoke soup, with a wooden ladle scooping out a steaming serving ready to be enjoyed.

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!

Assortment of ingredients for the artichoke soup recipe including mushrooms, butter, onion, milk, cream, and various other items.

Artichoke Soup Ingredients

  1. Unsalted butter: Helps us to control salt.
  2. Yellow onions: Yellow onions are preferred.
  3. Carrots: Fresh for sweetness and texture.
  4. Celery: Ensure it’s fresh and crisp.
  5. Baby Bella mushrooms: Rich flavor; white mushrooms for a milder flavor.
  6. Garlic: Use garlic powder in a pinch.
  7. Seasonings: Thyme, oregano, and Italian seasoning complement the artichokes nicely!
  8. Chicken broth: Make your own or grab a good store-bought broth.
  9. Artichokes: We use canned for convenience.
  10. All-purpose flour: For thickening.
  11. Whole milk: For creaminess; half-and-half for richer texture.
  12. Heavy cream: For richness and mouthfeel.

Sautéed vegetables and garlic in a pan, with seasonings and broth being added, ready for simmering.

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.

Butter melting in a pot with flour being added and whisked until smooth, followed by the gradual addition of milk to achieve a thick consistency.

What To Serve With Artichoke Soup

  1. Green Everyday Salad: Adds a fresh, crisp contrast.
  2. Grilled Cheese or panini: Offers a hearty, satisfying pairing.
  3. Roasted Veggies: Asparagus or Brussels sprouts for texture.
  4. Dinner Rolls or French Bread: For dipping!
  5. Quiche or frittata: Especially with spinach or mushrooms.
  6. Drop Biscuits: A nice buttery addition.

Cream being poured into the delicious mixture in a pot, heated until it thickens to a creamy consistency.

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.

Finished artichoke soup in a bowl, brimming with flavors and vegetables, ideal for a cozy, cold night.

More Delicious Soup Recipes:

5 from 1 vote

Artichoke Soup

This creamy Artichoke Soup is a veggie-packed dish with a rich, creamy baseโ€”perfect with a slice of warm, hearty bread!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8 servings (with bread and salad)

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 8โ€“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 sautรฉing the veggies; itโ€™s key for building the soupโ€™s foundational flavor, and they wonโ€™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.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 1 vote (1 rating without comment)

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2 Comments

  1. Ramya says:

    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

    1. Chelsea says:

      YAY! Enjoy Ramya! ๐Ÿ™‚