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Artichoke Soup Recipe

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★★★★★

4.7 from 647 reviews

A rich and comforting Artichoke Soup featuring tender vegetables, savory herbs, and a creamy base. This flavorful soup combines sautéed onions, carrots, celery, mushrooms, and garlic with artichokes and chicken broth, finished with a luscious milk and butter roux for a velvety texture.

Ingredients

Scale

Vegetables

  • 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

Seasonings and Herbs

  • Salt and pepper, to taste (about 1 teaspoon each)
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf (optional)

Liquids and Fats

  • 2 tablespoons olive oil
  • 8 tablespoons unsalted butter, divided (1 stick)
  • 1 (32-ounce) container chicken broth (4 cups)
  • 1–1/2 cups whole milk
  • 1/2 cup heavy cream

Main Ingredient

  • 13 to 14 ounces artichokes, drained and coarsely chopped

Thickener

  • 1/2 cup all-purpose flour

For Serving (Optional)

  • Fresh thyme
  • Hearty buttered bread

Instructions

  1. Cook Veggies: In a large pot over medium-high heat, heat 2 tablespoons olive oil and 2 tablespoons butter. Once melted, add diced onions, carrots, celery, mushrooms, and minced garlic. Season with salt and pepper. Sauté for 8 to 10 minutes, stirring frequently, until the vegetables soften and onions turn translucent.
  2. Add Seasonings: Sprinkle in Italian seasoning, dried thyme, and dried oregano. Stir constantly for 30 seconds to release the herbs’ flavors.
  3. Simmer: Add the bay leaf (if using), chicken broth, and coarsely chopped artichokes. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Leave the pot uncovered and let simmer for 15 minutes, stirring occasionally.
  4. Make Creamy Base: Meanwhile, melt the remaining 6 tablespoons butter in a medium pot over medium heat. Sprinkle the flour evenly on top and whisk continuously until smooth. Cook for 1 minute, whisking constantly to form a roux. Gradually whisk in 1/2 cup milk until smooth, then add the remaining milk and finally the heavy cream, whisking constantly. Continue cooking until the mixture thickens enough to coat the back of a wooden spoon with a clear trail. Remove from heat.
  5. Finish Soup: Pour the creamy milk mixture into the large pot with the simmering vegetables and artichokes. Stir well and cook until the soup thickens slightly. Taste and adjust salt and pepper as needed. If the soup is too thick, add a bit more milk to achieve desired consistency.
  6. Serve: Serve the hot soup garnished with fresh thyme and accompanied by hearty buttered bread if desired.

Notes

  • You can omit the bay leaf if you prefer a simpler herb flavor.
  • Use baby bella mushrooms for a richer taste, but any mushroom variety works.
  • Be sure to whisk the roux mixture constantly to avoid lumps and ensure a creamy smooth texture.
  • If the soup thickens too much after adding the creamy base, thin it with additional milk gradually.
  • Fresh thyme garnish adds a nice herbal punch and a pop of color for presentation.

Keywords: artichoke soup, creamy vegetable soup, comforting soup recipe, stovetop soup, mushroom artichoke soup, easy homemade soup

Find it online: https://cookwithlea.com/artichoke-soup-recipe/