Name: Creamy Artichoke and Vegetable Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 8 tablespoons (1 stick) unsalted butter, divided; 2 cups finely diced yellow onion (about 2 medium onions); 2 cups diced carrots, peeled (about 4–5 medium carrots); 2 cups finely diced celery (about 4–5 stalks); 8 ounces mushrooms, sliced ¼ inch thick (baby bella or your choice); 1 tablespoon minced garlic; 13 to 14 ounces canned artichokes, drained and coarsely chopped; Salt and freshly ground black pepper, to taste; ½ teaspoon Italian seasoning; ½ teaspoon dried thyme; ½ teaspoon dried oregano; 1 bay leaf (optional); 4 cups chicken broth or vegetable broth; ½ cup all-purpose flour; 1½ cups whole milk; ½ cup heavy cream; Fresh thyme or parsley, for garnish; Buttered rustic bread or baguette slices

Ingredients

2 tablespoons olive oil

8 tablespoons (1 stick) unsalted butter, divided

2 cups finely diced yellow onion (about 2 medium onions)

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

2 cups finely diced celery (about 4–5 stalks)

8 ounces mushrooms, sliced ¼ inch thick (baby bella or your choice)

1 tablespoon minced garlic

13 to 14 ounces canned artichokes, drained and coarsely chopped

Salt and freshly ground black pepper, to taste

½ teaspoon Italian seasoning

½ teaspoon dried thyme

½ teaspoon dried oregano

1 bay leaf (optional)

4 cups chicken broth or vegetable broth

½ cup all-purpose flour

1½ cups whole milk

½ cup heavy cream

Fresh thyme or parsley, for garnish (optional)

Buttered rustic bread or baguette slices (optional)

Instructions

Step 1: Heat olive oil and 2 tablespoons butter in a large soup pot over medium-high heat. Add the onion, carrots, celery, mushrooms, and garlic. Season with about 1 teaspoon salt and 1 teaspoon pepper. Cook for 8–10 minutes, stirring often, until the vegetables soften and the onions turn translucent.

Step 2: Sprinkle in the Italian seasoning, thyme, and oregano. Stir for 30 seconds until fragrant. Add the bay leaf, chicken broth, and chopped artichokes. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally.

Step 3: While the soup simmers, melt the remaining 6 tablespoons of butter in a separate saucepan over medium heat. Whisk in the flour to form a smooth paste and cook for 1 minute. Gradually whisk in the milk, a little at a time, until smooth and thickened. Add the heavy cream and continue whisking until the sauce coats the back of a spoon. Remove from heat.

Step 4: Pour the creamy roux into the soup pot and stir well to combine. Simmer gently for another 5–10 minutes until the soup thickens slightly and all the flavors meld together. If the soup becomes too thick, add a splash of milk or broth to reach your desired consistency.

Step 5: Remove the bay leaf and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and top with a sprinkle of fresh thyme or parsley. Serve hot with buttered bread for the perfect comforting meal.

Tips & Variations

Use vegetable broth and omit butter for a vegetarian version.

For extra texture, reserve some chopped artichoke hearts and stir them in after thickening the soup.

Add a pinch of red pepper flakes for a subtle kick.

Asian-inspired variation: substitute Italian herbs with a splash of soy sauce and fresh ginger.

FAQs

Can I use frozen artichokes instead of canned?

Yes, frozen artichokes work well. Thaw and drain them before adding to the soup, adjusting cooking time slightly if needed.

Is it possible to make this soup vegan?

To make a vegan version, replace butter with olive oil, use vegetable broth, and swap milk and cream for plant-based alternatives such as oat or almond milk and coconut cream.