Description
This creamy Artichoke Soup is a comforting, veggie-packed dish made with tender artichoke hearts, mushrooms, carrots, celery, and onions in a rich, velvety broth. Finished with milk and heavy cream, this flavorful soup is perfect for a cozy lunch or dinner alongside warm, buttered 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 (about 4–5 carrots)
- 2 cups finely diced celery (about 4–5 stalks)
- 1 package mushrooms (8 ounces), sliced 1/4 inch thick
- 1 tablespoon minced garlic
- Salt and black pepper, to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf, optional
- 1 container chicken broth (32 ounces, or 4 cups)
- 13–14 ounces artichoke hearts, drained and coarsely chopped
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- Fresh thyme, optional, for serving
- Hearty buttered bread, optional, for serving
Instructions
- Sauté the vegetables: Heat the olive oil and 2 tablespoons of butter in a large Dutch oven or soup pot over medium-high heat. Once the butter melts, add the diced onion, carrots, celery, mushrooms, and garlic. Season with salt and pepper to taste. Cook for 8–10 minutes, stirring frequently, until the vegetables soften and the onions become translucent.
- Add the seasonings: Stir in the Italian seasoning, dried thyme, and oregano. Cook for about 30 seconds, stirring constantly.
- Simmer the soup: Add the bay leaf, chicken broth, and chopped artichoke hearts. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally.
- Prepare the creamy base: Meanwhile, melt the remaining 6 tablespoons of butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk until smooth. Cook for 1 minute, whisking constantly.
- Add the milk and cream: Gradually whisk in 1/2 cup of milk until smooth. Slowly add the remaining milk, followed by the heavy cream, whisking continuously. Cook until the mixture thickens enough to leave a clear trail when a spoon is drawn through it. Remove from the heat.
- Combine and thicken: Pour the creamy milk mixture into the large soup pot and stir well. Cook gently until the soup thickens slightly.
- Season and serve: Taste and adjust the salt and pepper as needed. If the soup is too thick, add a splash of milk or broth to reach your preferred consistency. Remove the bay leaf and serve hot, optionally garnished with fresh thyme and accompanied by hearty buttered bread.
Notes
- Sauté thoroughly: Take time to soften the onions, carrots, celery, and mushrooms. This step builds the foundation of the soup’s flavor, and the vegetables will not soften much more during the remaining cooking time.
- Artichokes: Drain the artichoke hearts well and chop them coarsely before adding them to the soup.
- Seasoning: Adjust salt and pepper to taste. If using salted broth, start with less salt and add more at the end if needed.
- Consistency: Add a splash of milk or broth if the finished soup is thicker than you prefer.
- Serving suggestions: Serve with warm, buttered crusty bread and garnish with fresh thyme if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop or in the microwave, stirring well. Add a little broth or milk if needed to thin the soup.
- Freezing: Freeze in airtight containers or freezer bags for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently, stirring to recombine the creamy base.
- Yield: Makes 8 servings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Soup, Lunch, Dinner
- Method: Stovetop
- Cuisine: American