This creamy ArtichokeSoup is the best! It's loaded with artichokes, a bunch of veggies, and a rich creamy base--perfect for enjoying with a hunk of crusty bread.
VEGGIES: In a large pot, heat 2 tbsp oil and 2 tbsp butter over medium-high heat. Once the butter melts, add onions, carrots, celery, mushrooms, and garlic. Season to taste (I add 1 tsp each salt and pepper). Cook for 8-10 minutes, stirring frequently, until vegetables soften and onions become translucent. (See Note 1)
SEASONINGS: Mix in ½ teaspoon each of Italian seasoning, thyme, and oregano. Stir constantly for 30 seconds.
SIMMER: Add in bay leaf, broth, and artichokes. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer (slightly, not rapidly bubbling). Leave it uncovered for 15 minutes. Stir occasionally.
CREAM BASE: Meanwhile, in a medium-sized pot, melt the remaining 6 tbsp butter over medium heat. Sprinkle flour on top and whisk until smooth. Cook for 1 minute, whisking constantly. Gradually add ½ cup of milk, whisking until smooth. Continue to add the remaining milk and then cream, whisking constantly. Cook until the mixture thickens enough to leave a clear tract on a wooden spoon. Remove from heat.
FINISH: Pour the creamy milk mixture into the soup pot and stir. Cook until the soup slightly thickens. Taste and adjust seasonings as needed. If the soup is too thick, add a bit more milk to reach your desired consistency. Serve hot, optionally topped with fresh herbs and crusty buttered bread!
Video
Notes
Note 1: Veggies: Take your time sautéing the veggies; it's key for building the soup's foundational flavor, and they won’t soften much more during the rest of the cooking.