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Artichoke Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/artichoke-soup-recipe/