Artichoke and Parsnip Soup

This Artichoke and Parsnip Soup is a light and delicious soup recipe, full of fresh vegetables! This artichoke soup is perfect for a light meal or a first course to a holiday dinner!

Artichoke hearts, parsnips, leeks and mushrooms are the base of this soup recipe, with flavors to enhance the broth like white wine, fresh thyme and a splash of heavy cream!

Artichoke and parsnip soup recipe in a pot

A Kicked Up Vegetable Soup Recipe!

When we think of a vegetable soup, or when I think of a vegetable soup, it’s usually a tomato base with lots of carrots, green beans, corn and peas.

Not a bad thing at all…but this Artichoke and Parsnip Soup takes sort of boring vegetable soup to a whole new level.

Elegant, might I add. Fancy, might I say. This artichoke soup is easy enough to make for every day dinners but also pretty and delicious enough to serve on the holidays.

Serve this vegetable soup as a first course to your holiday dinner, or with a side salad for any night of the week!

Artichoke and parsnip soup in a bowl with green napkin

Ingredients To Make This Artichoke and Parsnip Soup Recipe

Just a few basics here, and really, even though this soup recipe looks fancy, there’s nothing special about any of the ingredients to make it.

  • Artichoke Hearts: You can use canned or a big jar; you’ll need 32 ounces for this soup recipe. Don’t buy artichoke hearts in oil, just the brined version. You can also use frozen, defrosted artichoke hearts if you don’t want the brined flavor that the canned or jarred variety has.
  • Parsnips: Parsnips have a starchy consistency much like a potato, but it has a slight spiciness to its flavor. More like a peppery spice instead of a chili-type spice, very mild and very delicious.
  • Mushrooms: We like using white mushrooms for this soup recipe, but you can use brown mushrooms as well.
  • Fresh Thyme: Using fresh herbs like thyme really brings out the flavors in this artichoke soup! Do try and use fresh, but in a pinch you can swap in dried thyme as well.
  • White Wine: Grab a dry white wine, as opposed to a sweeter variety. If you don’t drink wine you can buy small, individual bottles and just keep them on hand for cooking. Pinot Grigio or a Sauvignon Blanc would work well.
  • Leeks: Leeks are a scallion’s giant uncle that has a very similar flavor, just much bigger. Leeks can be very dirty, so cut them into slices first and then place them in a large bowl of water and let them soak for 5 minutes.
  • Anchovy Paste: Anchovy paste is usually by the canned tomatoes in most grocery stores. Using a tube is much easier (in my opinion) and it can be saved for making our famous Homemade Creamy Caesar Dressing!
  • Chicken Broth: The flavor of chicken broth will bring a hearty background to this artichoke soup, much more than vegetable broth will. But if you need to keep this soup vegetarian, then of course, you can swap in vegetable broth instead.
  • Heavy Cream: Just a splash of cream at the end will round out the flavors for this artichoke soup; not too much to make it a cream based soup, just enough to give it a velvety feel.
  • Garlic: Use fresh garlic if you can instead of the jarred variety. It has so much more flavor and it really doesn’t take long to chop up a few cloves!
  • Bay Leaves: Bay leaves add that certain flavor to a soup recipe that I just love. We add it to our chicken soups, homemade turkey soup and so much more!

Soup recipe made with artichoke and parsnips in a white bowl

Can You Make This Vegetable Soup Ahead Of Time?

100 percent yes. Even a day or two ahead of time if you need to start prepping for a big holiday dinner. Of course, like we said, this Artichoke and Parsnip Soup is easy enough to make for weeknight meals as well, so it’s perfect for meal prepping.

Just reheat the soup on the stove top or in the microwave and then add fresh black pepper and more fresh thyme if you have it!

Artichoke soup in a bowl with two spoons

Whether you’re serving this artichoke and parsnip soup for a first course to a holiday like Christmas, Thanksgiving or Easter, or just making it for dinner on Tuesday, we just know you’re going to love it!

Serve with lots of crusty bread on the side for dipping and/or a side salad for another serving of vegetables!

Looking For More Vegetable Soup Recipes?

Artichoke soup in a bowl with two spoons

Artichoke and Parsnip Soup

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x

Artichoke and Parsnip Soup is bursting with spring flavors! Serve this soup recipe for a light dinner or as a first course to a holiday meal!



  • 2 tablespoons olive oil, divided
  • 32 ounce jar of artichoke hearts, rinsed, drained and patted dry (don’t buy artichoke hearts in oil, just the brined version)
  • 10 ounces white mushrooms, cleaned and sliced
  • 1 medium leek, cleaned and sliced (*see note)
  • 2 medium parsnips, peeled and cut into a small dice
  • 1 tablespoon chopped garlic
  • 1 teaspoon kosher salt
  • Fresh black pepper, to taste
  • 1 teaspoon anchovy paste or 2 anchovies, chopped
  • 3 tablespoons flour
  • 3/4 cup dry white wine
  • 6 cups chicken broth
  • 1 tablespoon chopped fresh thyme
  • 2 bay leaves
  • 1/3 cup heavy cream


  1. Add 1 tablespoon of the olive oil to a large Dutch oven or pot over medium heat. Add the artichokes, stirring to coat in the oil and let brown for 5 minutes, stirring often.
  2. Transfer the artichokes from the pot to a board and let cool. Once cooled, roughly chop the artichoke hearts into bite sized pieces.
  3. Add the remaining tablespoon of oil to the pot, then add the mushrooms and cook until browned, about 5 minutes. Add the leeks, parsnips, garlic, salt, pepper and anchovy paste to the pot and cook another 3-4 minutes.
  4. Sprinkle the flour into the pot and stir to coat the vegetables. Deglaze the pot with the white wine and let reduce until almost evaporated. Slowly pour in the chicken broth, whisking as you pour to prevent lumps.
  5. Stir in the fresh thyme and bay leaves and bring the soup to a simmer. Simmer the soup, uncovered for 20-25 minutes until thickened. Stir occasionally while the soup is simmering.
  6. Turn the heat off and pour in the heavy cream. Taste for seasonings and adjust with more salt and pepper if needed. Garnish with more fresh black pepper and fresh thyme, if desired.

Recipe Notes

Trim most of the green ends off of the leek, leaving only the light green part and the white end of the leek. Slice in half lengthwise and then cut into thin slices. Place the sliced leeks into a large bowl with cold water, swish around and then let sit for 5-10 minutes. The dirt will sink to the bottom of the bowl and then you can scoop out the leeks that are floating on top. Place onto paper towels to dry.

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

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