Cream of Artichoke Soup

Kathie Carr


A friend gave me this recipe about 10 years ago and it has become one of my favorites.

Its made with a rich, spicy chicken broth base.

★★★★★ 2 votes
15 Min


1 c
chopped green onion
carots, peeled and sliced
2 stick
ribs celery, chopped
1/2 c
butter, divided
bay leaf
1/2 tsp
dried thyme
1/2 tsp
oregano, dried
1/8 tsp
cayenne pepper
4 c
chicken broth
1 can(s)
(4 ounces) sliced mushrooms, drained and sliced
1 can(s)
(14 ounces) artichoke hearts, drained and sliced
3 Tbsp
1 c
heavy cream
salt and freshly ground black pepper to taste
parsley or red pepper flakes for garnish

How to Make Cream of Artichoke Soup


  • 1In a large saucepan, over medium heat, saute onion, carrots, and celery in 1/4 cup of the butter. Add bay leaf, thyme, oregano, cayenne, broth, mushrooms, and artichokes. Simmer 15-20 minutes.
  • 2In small skillet mely remaining butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir into artichoke mixture. Slowly add cream. Add salt and pepper to taste. If you like a bite, add a bit more cayenne to taste, also.
  • 3Cook about 5 minutes more until entire mixture is slightly thickened and heated throughout. Serve immediately.

    Optional: Garnish with parsley or red pepper flakes.

Printable Recipe Card

About Cream of Artichoke Soup

Course/Dish: Vegetable Soup