Home > Soups & Stews > BEST Creamy Artichoke Soup BEST Creamy Artichoke Soup December 6, 2023 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Artichoke Soup 5 from 2 votes - Review this recipe This creamy Artichoke Soup is the best! It's loaded with artichokes, a bunch of veggies, and a rich creamy base--perfect for enjoying with a hunk of crusty bread. SAVE TO RECIPE BOX Print Recipe Artichoke Soup 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This creamy Artichoke Soup is the best! It's loaded with artichokes, a bunch of veggies, and a rich creamy base--perfect for enjoying with a hunk of crusty bread. Course Dinner, Main Course, Side Dish, Soup Cuisine American, Healthy Keyword Artichoke Soup Prep Time 30 minutes minutes Cook Time 20 minutes minutes Total Time 50 minutes minutes Servings 8 servings (with bread and salad) Chelsea Lords Calories 309kcal Author Chelsea Lords Cost $14.85 EquipmentDutch oven or pot Ingredients▢ 2 tablespoons olive oil▢ 8 tablespoons unsalted butter, separated▢ 2 cups finely diced yellow onions (2 onions)▢ 2 cups peeled and diced carrots (4-5 carrots)▢ 2 cups finely diced celery (4-5 stalks)▢ 1 pkg. (8 oz) mushrooms, sliced ¼ th inch thick (we love baby bella)▢ 1 tablespoon minced garlic▢ Fine sea salt & pepper▢ ½ teaspoon each: dried thyme, Italian seasoning, and dried oregano▢ 1 bay leaf, optional▢ 1 32-oz container chicken broth (4 cups)▢ 13-14 oz. artichokes, drained and coarsely chopped▢ ½ cup white, all-purpose flour▢ 1½ cups whole milk▢ ½ cup heavy cream▢ Optional: fresh thyme, crusty buttered bread (for serving) InstructionsVEGGIES: In a large pot, heat 2 tbsp oil and 2 tbsp butter over medium-high heat. Once the butter melts, add onions, carrots, celery, mushrooms, and garlic. Season to taste (I add 1 tsp each salt and pepper). Cook for 8-10 minutes, stirring frequently, until vegetables soften and onions become translucent. (See Note 1)SEASONINGS: Mix in ½ teaspoon each of Italian seasoning, thyme, and oregano. Stir constantly for 30 seconds.SIMMER: Add in bay leaf, broth, and artichokes. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer (slightly, not rapidly bubbling). Leave it uncovered for 15 minutes. Stir occasionally.CREAM BASE: Meanwhile, in a medium-sized pot, melt the remaining 6 tbsp butter over medium heat. Sprinkle flour on top and whisk until smooth. Cook for 1 minute, whisking constantly. Gradually add ½ cup of milk, whisking until smooth. Continue to add the remaining milk and then cream, whisking constantly. Cook until the mixture thickens enough to leave a clear tract on a wooden spoon. Remove from heat.FINISH: Pour the creamy milk mixture into the soup pot and stir. Cook until the soup slightly thickens. Taste and adjust seasonings as needed. If the soup is too thick, add a bit more milk to reach your desired consistency. Serve hot, optionally topped with fresh herbs and crusty buttered bread! Video Recipe NotesNote 1: Veggies: 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. Nutrition FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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 Reply
