Description
This creamy Artichoke Soup Recipe is a veggie-packed dish with a rich, creamy base—perfect with a slice of warm, hearty bread!
Ingredients
Scale
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter, divided
- 2 cups finely diced yellow onion
- 2 cups diced carrots, peeled
- 2 cups finely diced celery
- 1 (8-ounce) package mushrooms, sliced 1/4-inch thick
- 1 tablespoon minced garlic
- Salt and pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf, optional
- 1 (32-ounce) container vegetable broth
- 13 to 14 ounces artichokes, drained and coarsely chopped
- 1/2 cup flour
- 1–1/2 cups whole milk
- 1/2 cup heavy cream
- Fresh thyme, optional
- Hearty buttered bread, optional
Instructions
- Sauté: In a large pot, heat oil and 2 tablespoons butter over medium-high heat. Once butter melts, add onions, carrots, celery, mushrooms, and garlic. Season to taste. Cook 8–10 minutes, stirring frequently, until vegetables soften and onions become translucent.
- Season: Mix in Italian seasoning, dried thyme, and oregano. Stir constantly for 30 seconds.
- Simmer: Add bay leaf, broth, and artichokes. Bring mixture to a boil, then reduce heat to maintain a gentle simmer. Leave uncovered 15 minutes. Stir occasionally.
- Thicken: In a medium pot, melt remaining 6 tablespoons butter over medium heat. Sprinkle flour on top and whisk until smooth. Cook 1 minute, whisking constantly. Gradually add 1/2 cup milk, whisking until smooth. Continue to add remaining milk and then cream, whisking constantly. Cook until mixture thickens enough to leave a clear tract on a wooden spoon. Remove from heat.
- Finish: Pour creamy milk mixture into the large pot and stir. Cook until soup slightly thickens. Taste and adjust seasonings as needed. Serve hot.
Notes
Take your time sautéing the veggies to build the foundational flavor. Store in an airtight container in the fridge for 3–5 days or freeze for up to 2–3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 309 kcal
- Sugar: 7 g
- Sodium: 537 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 55 mg
Keywords: artichoke soup, creamy soup, vegetable soup, American cuisine