Cream of Artichoke and Mushroom Soup
Indulge in the velvety goodness of Cream of Artichoke and Mushroom Soup—a sophisticated blend of earthy baby bella mushrooms, tender artichoke hearts, and aromatic herbs, all brought together in a luscious, creamy base. This comforting soup is thickened with a hint of flour for the perfect texture and enriched with heavy cream to create a luxurious mouthfeel. With fragrant garlic and thyme enhancing the savory flavors, each spoonful is an elegant balance of rustic warmth and refined decadence. Garnish with freshly grated Parmesan and chopped parsley for an elevated finishing touch. Perfect as a hearty starter or a light, satisfying main dish, this recipe comes together in just 45 minutes, making it an excellent option for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 14 ounces artichoke hearts, chopped (canned or frozen, thawed if frozen)
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon thyme leaves
- 0.25 cup Parmesan cheese, grated (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter has melted.
Add the diced onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the pot and sauté for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the chopped artichoke hearts and mix well with the mushrooms and onions.
Sprinkle in the flour and stir constantly for 1-2 minutes to coat the vegetables and lightly toast the flour.
Gradually pour in the vegetable broth, stirring continuously to avoid lumps. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 10-12 minutes, allowing the flavors to meld together.
Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender and blend until creamy. Return the soup to the pot if using a blender.
Stir in the heavy cream, salt, black pepper, and thyme. Let the soup warm over low heat for another 5 minutes, but do not let it boil.
Taste and adjust the seasoning as needed.
Ladle the soup into bowls and optionally garnish with grated Parmesan cheese and chopped parsley before serving.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 6.6 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
