Introduction

This rich and comforting artichoke soup is a perfect way to warm up on chilly days. Creamy and packed with tender vegetables and tender artichokes, it’s a satisfying dish that’s easy to prepare and full of flavor.

A close-up view of a creamy soup with visible chunks of vegetables and mushrooms. The soup has a thick, pale beige base with small black pepper specks. Floating within the soup are layers of orange carrot pieces, light green celery slices, yellow potato chunks, and dark brown mushroom slices. A metal spoon holds a scoop of the soup near the center, showing the mixture's texture clearly. The soup is inside a white bowl, set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large pot, heat olive oil and 2 tablespoons of butter over medium-high heat. Once the butter melts, add onions, carrots, celery, mushrooms, and garlic. Season with about 1 teaspoon each of salt and pepper. Cook for 8–10 minutes, stirring frequently, until the vegetables soften and the onions become translucent.
Step 2: Stir in Italian seasoning, dried thyme, and oregano. Cook while stirring constantly for 30 seconds to release the herbs’ aroma.
Step 3: Add bay leaf (if using), chicken broth, and chopped artichokes. Bring to a boil, then reduce heat to a gentle simmer. Leave uncovered and cook for 15 minutes, stirring occasionally.
Step 4: While the soup simmers, prepare the creamy base. In a medium pot, melt the remaining 6 tablespoons of butter over medium heat. Sprinkle the flour over the butter and whisk until smooth. Cook for 1 minute, whisking constantly to avoid lumps.
Step 5: Gradually whisk in 1/2 cup of milk until smooth. Continue adding the remaining milk and then the heavy cream, whisking constantly. Cook until the mixture thickens enough to leave a clear trail on a wooden spoon, then remove from heat.
Step 6: Pour the creamy milk mixture into the large pot with the simmering soup and stir well. Cook until the soup thickens slightly. Taste and adjust seasoning as needed. If the soup is too thick, add a little more milk to reach your preferred consistency.
Step 7: Serve hot, optionally garnished with fresh thyme and accompanied by hearty buttered bread for a complete meal.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth.
Use canned or frozen artichokes if fresh are not available; just be sure to drain well.
Add a splash of white wine before simmering for extra depth of flavor.
For a smoother texture, blend the soup partially or fully before adding the creamy base.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently. If the soup has thickened too much after refrigeration, add a little milk or broth while reheating to loosen it up.

How to Serve

A four-image collage shows a cooking process in a black pan on a white marbled surface. The first image has raw chopped vegetables carefully arranged in layers: diced white onions on the top left, bright green celery next to them, minced garlic below celery, diced orange carrots at the bottom left, and sliced brown mushrooms covering the right half of the pan. The second image shows the vegetables mixed together with green celery, orange carrots, brown mushrooms, and diced onions all softened and seasoned with dried green herbs in the center, as a woman's hand with a wooden spoon stirs inside the pan. The third image adds pale yellow artichoke hearts and a bay leaf on top of the cooked mixed vegetables as broth is poured from a carton, with the wooden spoon resting inside. The fourth image shows the pan filled with a yellow broth, with vegetables floating softly in it, partially submerged, while the woman's hand stirs gently with the wooden spoon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, you can substitute the butter with olive oil or a dairy-free spread, and use unsweetened plant-based milk with a bit of cornstarch to thicken instead of the milk and cream.

How can I make this soup ahead of time?

This soup can be prepared up to the simmering step in advance and refrigerated. When ready to serve, prepare the creamy base and finish the soup as directed to ensure freshness and the best texture.