BEST Creamy Artichoke Soup

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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:

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Artichoke Soup

5 from 2 votes
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.
Creamy and rich artichoke soup, with a wooden ladle scooping out a steaming serving ready to be enjoyed.
Print Recipe

Artichoke Soup

Creamy and rich artichoke soup, with a wooden ladle scooping out a steaming serving ready to be enjoyed.
5 from 2 votes
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
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings (with bread and salad)
Chelsea Lords
Calories 309kcal
Cost $14.85

Equipment

  • Dutch 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
  • cups whole milk
  • ½ cup heavy cream
  • Optional: fresh thyme, crusty buttered bread (for serving)

Instructions

  • VEGGIES: 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 Notes

Note 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 Facts

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

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.

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2 Comments

  1. 5 stars
    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

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