Artichoke Soup Recipe

Introduction

This comforting artichoke soup is a creamy and flavorful way to enjoy the unique taste of artichokes. With a blend of sautéed vegetables, herbs, and a rich creamy base, this soup is perfect for cozy dinners or entertaining guests.

Ingredients

• 2 tablespoons olive oil
• 8 tablespoons unsalted butter (divided)
• 2 cups finely diced yellow onion (about 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 (baby bella recommended)
• 1 tablespoon minced garlic
• Salt and pepper, to taste
• 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

1. Step 1: In a large pot, heat olive oil and 2 tablespoons of butter over medium-high heat. Once the butter melts, add the onions, carrots, celery, mushrooms, and garlic. Season with salt and pepper (about 1 teaspoon each). Cook for 8–10 minutes, stirring frequently, until the vegetables soften and the onions become translucent.
2. Step 2: Stir in Italian seasoning, dried thyme, and oregano. Cook while stirring constantly for 30 seconds to release the flavors.
3. Step 3: Add the bay leaf (if using), chicken broth, and chopped artichokes. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Leave uncovered and simmer for 15 minutes, stirring occasionally.
4. Step 4: While the soup simmers, prepare the creamy base. In a medium pot, melt the remaining 6 tablespoons of butter over medium heat. Sprinkle the flour on top and whisk until smooth. Cook for 1 minute, whisking constantly.
5. Step 5: Gradually whisk in 1/2 cup of milk until smooth. Continue adding the remaining milk and then the heavy cream, whisking constantly. Cook the mixture until it thickens enough to leave a clear trail on a wooden spoon. Remove from heat.
6. Step 6: Pour the creamy milk mixture into the large pot with the simmered vegetables and artichokes. Stir to combine and cook until the soup slightly thickens. Taste and adjust seasonings as needed. If the soup is too thick, add a little more milk to reach your desired consistency.
7. Step 7: Serve the soup hot. Optionally, garnish with fresh thyme and enjoy with hearty buttered bread.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• If you prefer a smoother soup, blend part or all of the soup before adding the creamy base.
• Use fresh artichokes if available, but canned or frozen artichokes work well too—just drain them thoroughly.
• Add a splash of white wine when cooking the vegetables for extra depth of flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently and adding a splash of milk if needed to loosen the soup consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup stores well and can be made a day in advance. Reheat gently before serving and adjust the thickness by adding milk if needed.

Can I freeze artichoke soup?

You can freeze this soup, but because it contains dairy, the texture might change slightly. To freeze, cool the soup completely and store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating gradually on the stove.

Artichoke Soup Recipe

Print Recipe

★★★★★

4.8 from 75 reviews

This creamy Artichoke Soup combines tender artichokes with a medley of sautéed vegetables and aromatic herbs, all simmered in rich chicken broth and finished with a luscious creamy base. Perfect as a comforting starter or a light meal, it’s served hot and pairs wonderfully with fresh herbs and buttered bread.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 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, preferably baby bella)
• 1 tablespoon minced garlic
• Salt and pepper to taste
• 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)

Creamy Base

• 1/2 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream

For Serving (Optional)

• Fresh thyme
• Hearty buttered bread

Instructions

1. Cook Veggies: In a large pot, heat olive oil and 2 tablespoons of butter over medium-high heat. Once butter is melted, add diced onions, carrots, celery, mushrooms, and minced garlic. Season with salt and pepper (approximately 1 teaspoon each). Cook for 8 to 10 minutes, stirring frequently, until the vegetables soften and the onions become translucent.
2. Add Seasonings: Stir in Italian seasoning, dried thyme, and dried oregano. Keep stirring constantly for about 30 seconds to release the herbs’ flavors.
3. Simmer: Add the bay leaf (if using), chicken broth, and chopped artichokes to the pot. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Leave the pot uncovered and simmer for 15 minutes, stirring occasionally.
4. Make Creamy Base: While the soup simmers, in a separate medium pot melt the remaining 6 tablespoons of butter over medium heat. Sprinkle the flour over the melted butter and whisk continuously until the mixture is smooth, cooking for about 1 minute. Gradually add 1/2 cup of whole milk while whisking, then continue to add the remaining milk followed by the heavy cream, whisking constantly. Cook until the mixture thickens enough to leave a clear trail when stirred with a wooden spoon. Remove from heat.
5. Finish Soup: Pour the creamy milk mixture into the large soup pot and stir well. Cook for a few more minutes until the soup slightly thickens. Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, add a bit more milk to achieve your desired consistency.
6. Serve: Ladle the hot soup into bowls and optionally garnish with fresh thyme and serve alongside hearty buttered bread for a complete and comforting meal.

Notes

• For best flavor, use fresh herbs if available, especially fresh thyme for garnish.
• If you prefer a vegetarian version, substitute the chicken broth with vegetable broth, though this recipe is originally designed with chicken broth for richer flavor.
• The bay leaf is optional but adds a subtle aromatic complexity to the soup.
• Adjust the thickness of the soup by regulating the amount of milk added at the end according to your preference.
• This soup can be blended for a smoother texture if desired, but this recipe keeps the vegetables chunky for texture.

Keywords: Artichoke Soup, Creamy Soup, Vegetable Soup, Comfort Food, Stovetop Soup, Creamed Artichoke