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Artichoke Soup

Shelly Domke

"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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1 h 15 m servings 226 cals
Original recipe yields 8 servings (8 cups)


  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 756 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 13
  1. 15 Ratings

Most helpful positive review

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

Most helpful critical review


Most helpful
Most positive
Least positive

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

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 vegeta...

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 probabl...

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 ...

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. :-)

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 whipp...

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

After reading the reviews, I tweaked the recipe a bit. I did not use cream and I did not puree the veggies. I used the food processor to chop everything first, except for the mushrooms. It en...

I think 1/2 of the lemon juice specified. And at least 50% more artichokes...