artichoke-soup

Artichoke Soup

6 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
SHELLITO
Recipe by  SHELLITO

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 cups

ADVERTISEMENT

Directions

  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.

Share It

Reviews (6)

Rate This Recipe
jolenecheck
11

jolenecheck

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

Tracy
11

Tracy

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!!

Desiree
6

Desiree

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.

More Reviews

Similar Recipes

Fabulous Roasted Cauliflower Soup
(69)

Fabulous Roasted Cauliflower Soup

Mushroom and Artichoke Soup
(18)

Mushroom and Artichoke Soup

Lemon Artichoke Soup
(20)

Lemon Artichoke Soup

Cream of Jerusalem Artichoke Soup
(17)

Cream of Jerusalem Artichoke Soup

Cream of Artichoke Soup I
(17)

Cream of Artichoke Soup I

Oyster and Artichoke Soup
(5)

Oyster and Artichoke Soup

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream of Artichoke Soup I

>

next recipe:

Artichoke and Blue Cheese Bisque