Description
This creamy vegetable soup is rich in flavor and perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter (divided)
- 2 cups finely diced yellow onion (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, I love baby bella)
- 1 tablespoon minced garlic
- Salt and pepper
- 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
- In a large pot, heat oil and 2 tablespoons butter over medium-high heat. Once butter melts, add onions, carrots, celery, mushrooms, and garlic. Season to taste (I add 1 teaspoon each salt and pepper). Cook 8–10 minutes, stirring frequently, until vegetables soften and onions become translucent.
- Mix in Italian seasoning, dried thyme, and oregano. Stir constantly for 30 seconds.
- Add bay leaf, broth, and artichokes. Bring mixture to a boil, then reduce heat to maintain a gentle simmer (slightly, not rapidly bubbling). Leave uncovered 15 minutes. Stir occasionally.
- Meanwhile, in a medium pot, melt remaining 6 tablespoons butter over medium heat. Sprinkle flour on top and whisk until smooth. Cook 1 minute, whisking constantly. Gradually add 1/2 cup milk, whisking until smooth. Continue to add remaining milk and then cream, whisking constantly. Cook until mixture thickens enough to leave a clear tract on a wooden spoon. Remove from heat.
- Pour creamy milk mixture into the large pot and stir. Cook until soup slightly thickens. Taste and adjust seasonings as needed. If soup is too thick, add a bit more milk to reach your desired consistency. Serve hot. Optionally serve with fresh herbs and hearty buttered bread.
Notes
- See note 1 for additional cooking tips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg