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
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter, divided
- 2 cups finely diced yellow onion (about 2 onions)
- 2 cups diced carrots, peeled (4 to 5 carrots)
- 2 cups finely diced celery (4 to 5 stalks)
- 1 (8-ounce) package mushrooms, sliced 1/4-inch thick (baby bella preferred)
- 1 tablespoon minced garlic
- Salt and pepper, to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf (optional)
- 1 (32-ounce) container chicken broth (4 cups)
- 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, for serving)
- Hearty buttered bread (optional, for serving)
Instructions
1. 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 with salt and pepper. Cook 8–10 minutes, stirring frequently, until vegetables soften and onions become translucent.
2. Mix in Italian seasoning, dried thyme, and oregano. Stir constantly for 30 seconds.
3. Add bay leaf, broth, and artichokes. Bring mixture to a boil, then reduce heat to maintain a gentle simmer. Leave uncovered for 15 minutes, stirring occasionally.
4. Meanwhile, in a medium pot, melt remaining 6 tablespoons butter over medium heat. Sprinkle flour on top and whisk until smooth. Cook for 1 minute, whisking constantly. Gradually add 1/2 cup milk, whisking until smooth.
5. 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.
6. Pour creamy milk mixture into the large pot and stir. Cook until soup slightly thickens. Taste and adjust seasonings as needed.
7. If soup is too thick, add a bit more milk to reach your desired consistency. Serve hot with optional fresh herbs and hearty buttered bread.
Notes
Take your time sautéing the veggies; it’s key for building the soup’s foundational flavor, and they won’t soften much more during the rest of the cooking.
Store in an airtight container in the fridge for 3–5 days. You can freeze in airtight containers or freezer bags for up to 2–3 months.
To reheat, thaw overnight in the fridge, then reheat gently on the stove or in the microwave. Stir well to recombine; you may need to add a splash of broth to thin.
Nutrition
- Serving Size: 1 serving
- Calories: 309
- Sugar: 7g
- Sodium: 537mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 55mg