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
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
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 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 topped with fresh herbs and hearty buttered bread!
Video
Recipe Notes
Nutrition
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