Artichoke Soup Recipe

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

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This creamy Artichoke Soup Recipe is a veggie-packed dish with a rich, creamy base—perfect with a slice of warm, hearty bread!

Prep Time30

Cook Time20

Total Time50

Course: Dinner, Side Dish, Soup

Cuisine: American, Healthy

Keyword: Artichoke Soup, Artichoke Soup Recipe

Servings: servings (with bread and salad)

Author: Chelsea Lords

Cost: $14.85

Equipment

Dutch oven or large pot
Medium pot

Ingredients

2 tablespoons olive oil
8 tablespoons unsalted butter divided
2 cups finely diced yellow onion 2 onions
2 cups diced carrots peeled; 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

US - Metric

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 serve with fresh herbs and hearty buttered bread!

Video

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