Creamy Artichoke and Vegetable Soup Recipe
This Creamy Artichoke and Vegetable Soup is a warm, comforting bowl of creamy goodness featuring a medley of tender vegetables and artichokes. Rich with a creamy roux base and infused with aromatic herbs, it makes an ideal hearty appetizer or light meal served alongside buttered rustic bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base 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
Seasonings & Herbs
- Salt and freshly ground black pepper, to taste
- ½ teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf (optional)
Liquids & Cream Base
- 4 cups chicken broth or vegetable broth
- ½ cup all-purpose flour
- 1½ cups whole milk
- ½ cup heavy cream
For Serving (Optional)
- Fresh thyme or parsley, for garnish
- Buttered rustic bread or baguette slices
Instructions
- Prepare the Vegetable Base: Heat olive oil and 2 tablespoons of 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 become translucent.
- Add Herbs and Broth: 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.
- Make the Creamy Roux: 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.
- Combine and Thicken: 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.
- Taste and Serve: 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.
Notes
- Using chicken broth will provide a richer flavor, but vegetable broth can be used for a vegetarian option.
- The bay leaf is optional but adds a subtle depth of flavor; remember to remove it before serving.
- Adjust the thickness of the soup by adding extra milk or broth as desired.
- For a dairy-free version, substitute butter with olive oil and use plant-based milk and cream alternatives.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: artichoke soup, creamy vegetable soup, comfort food, vegetarian soup, creamy artichoke soup, easy soup recipe
