Creamy Artichoke and Vegetable Soup

 

Creamy Artichoke and Vegetable Soup

Ingredients

Base Ingredients

Olive oil – 2 tablespoons

Unsalted butter – 8 tablespoons (1 stick), divided

Yellow onion – 2 cups, finely diced (about 2 medium onions)

Carrots – 2 cups, diced and peeled (about 4–5 medium carrots)

Celery – 2 cups, finely diced (about 4–5 stalks)

Mushrooms – 8 ounces, sliced ¼ inch thick (baby bella or white mushrooms)

Garlic – 1 tablespoon, minced

Canned artichokes – 13 to 14 ounces, drained and coarsely chopped

Seasonings & Herbs

Salt and freshly ground black pepper – to taste

Italian seasoning – ½ teaspoon

Dried thyme – ½ teaspoon

Dried oregano – ½ teaspoon

Bay leaf – 1 (optional)

Liquids & Cream Base

Chicken broth or vegetable broth – 4 cups

All-purpose flour – ½ cup

Whole milk – 1½ cups

Heavy cream – ½ cup

For Serving (Optional)

Fresh thyme or parsley – for garnish

Buttered rustic bread or baguette slices – for dipping

Instructions

Step 1: Build the Flavor Base

In a large soup pot, heat olive oil and 2 tablespoons of butter over medium-high heat until the butter melts and sizzles lightly.

Add the onion, carrots, celery, mushrooms, and garlic, seasoning with a pinch of salt and pepper.

Cook for 8–10 minutes, stirring frequently, until the vegetables soften and the onions become translucent. This step lays the foundation for a deep, savory flavor.

Step 2: Layer the Herbs and Broth

Sprinkle in the Italian seasoning, thyme, and oregano, stirring for about 30 seconds until fragrant.

Add the bay leaf, chopped artichokes, and broth (chicken or vegetable).

Bring to a gentle boil, then reduce to a simmer.

Let it cook uncovered for 15 minutes, stirring occasionally to allow the flavors to marry.

Step 3: Create the Creamy Roux

In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat.

Whisk in the flour, stirring constantly for 1 minute to remove any raw taste.

Gradually pour in the milk, whisking until smooth and thickened.

Add the heavy cream, continuing to whisk until the sauce becomes velvety and coats the back of a spoon.

Remove from heat — this will be your creamy base.

Step 4: Combine and Thicken the Soup

Slowly pour the roux mixture into the soup pot, stirring constantly to blend the creamy base with the vegetable broth.

Simmer over low heat for 5–10 minutes until the soup thickens and develops a luxurious texture.

If it becomes too thick, adjust by adding a bit more broth or milk to reach your preferred consistency.

Step 5: Finish and Serve

Remove the bay leaf, then taste and adjust seasoning with additional salt and pepper as needed.

Ladle the soup into warm bowls and garnish with fresh thyme or parsley.

Serve immediately with buttered rustic bread or crusty baguette slices — the perfect complement to the soup’s creamy richness and earthy aroma.