Name: Artichoke Soup
Yield: 8

This creamy Artichoke Soup Recipe is the best! It’s packed with artichokes, plenty of veggies, and a rich, creamy base, reliable for enjoying with a hunk of crusty bread.

Try this Creamy Vegetable Soup or Sausage Potato Soup next.

author’s note

Quick, Creamy, and Irresistible Artichoke Soup!

There was a cute soup and sandwich spot near my old house that occasionally featured an amazing creamy artichoke mushroom soup. I usually went for their Broccoli Cheddar soup, but one day my husband got the artichoke, and after one bite, I was hooked! I’ve recreated it since then, and it’s just as tasty as I remember.

Nothing beats having it with from-scratch Focaccia on a cold night. Plus, each meal came with a bakery-style chocolate chip cookie or mint brownie—the reliable way to end dinner!

Ingredients

Unsalted butter: So we can control how much salt to use.
Onions: Yellow onions are best in this artichoke soup recipe
Carrots: Use fresh for sweetness and a little crunch.
Celery: Make sure it’s fresh and crisp.
Baby Bella mushrooms: You can also use white mushrooms for a milder flavor.
Garlic: Use garlic powder instead in a pinch.
Seasonings: Thyme, oregano, and Italian seasoning go great with the artichokes.
Chicken broth: Make your own or grab a good store-bought broth.
Artichokes: I use canned—they’re straightforward and still taste great here.
All-purpose flour: This thickens the soup so it’s nice and creamy.
Whole milk: For creaminess; use half-and-half instead for a richer texture.
Heavy cream: Makes the soup creamy and so satisfying.

Sautéed vegetables and garlic in a pan, with seasonings and broth being added, ready for simmering.

How To Make Artichoke Soup Recipe

Sauté: Cook onions, carrots, celery, mushrooms, and garlic in olive oil and butter.
Season and simmer: Add seasonings, broth, and artichokes, then let simmer.
Thicken: Melt butter, mix in flour, milk, and cream, then 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 Recipe

Green Everyday Salad: A fresh salad is always a good match with warm soup.
Grilled Cheese or Panini: Great for dipping in the soup.
Roasted Veggies: It is satisfying to asparagus or Brussels sprouts on the side.
Dinner Rolls or French Bread: For dipping!
Drop Biscuits or Dinner Rolls: Buttery and warm—hard to beat with a bowl of soup.

Cream being poured into the satisfying 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 a containers or freezer bags for up to 2–3 months.
Reheat: Thaw this artichoke soup recipe overnight in the fridge, then reheat gently on the stove or in the microwave. Use more broth to thin if needed.