Artichoke Soup Recipe -
Artichoke Soup Recipe
  • READY IN hrs

Artichoke Soup

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"A nice, thick, homey soup recipe I got from my sister-in-law. My first attempt at soup and I was very pleased with it. SO very good on a cold winters night! Can also be used as a great dip for veggies/bread at parties!"

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    1 hr 15 mins


  1. Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.
  2. Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).
  3. Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2011

Try it with more onion & add garlic. Possibly a little shredded parm. cheese.

Most Helpful Critical Review
Nov 18, 2014


Apr 18, 2011

If you like artichoke, you will love this soup! It's pretty thick, but not too rich. The other vegetables & spices give it the perfect flavor! I left out the sage and I didn't measure the vegetables so I probably used more than 1/2 c of each. I used a stick blender and left it a bit chunky. Thanks for the great recipe!!

Sep 11, 2011

I made this yesterday. Great flavors! I used rehydrated shiitake mushrooms as that's all I had. Still good, although next time, I would use something milder. I would make this again, but probably add more broth as I like my creamed soups a little thinner. Overall, very good. Thanks.

Oct 29, 2012

So, I have some ammendments to this recipe after making it a few times for friends w/ diet restrictions - this weekend, i only had 2 cans of artichoke for this recipe - and I dbl'd the veggie's and spices. I thought it was WAY BETTER. Still super artichokey, but was more diverse in flavor. Also used half heavy whipping cream and half soy milk - didn't turn out as thick like a dip, but was still creamy. gluten/dairy free option! use 3 tblsp diluted cornstarch instead of flour - use soy milk instead of whipping cream. worked great!

Sep 12, 2011

It was good. We definitely used it as a dip instead of a soup though, it was great ON crackers instead of putting crackers IN it. :-)

Oct 02, 2014

I enjoyed this soup. Love artichokes. The artichokes I used had a lot of pith so that was a problem.. be careful what kind you select! Not the recipes fault. I used greek yogurt instead of whipping cream.. yum

Jan 16, 2012

This was a very good soup. you have to like artichokes though.


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 756 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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