Jiffy Cream of Artichoke and Mushroom Soup a Pantry Recipe
Warm, creamy, and irresistibly satisfying, this Jiffy Cream of Artichoke and Mushroom Soup is the ultimate pantry-friendly recipe for a cozy meal in minutes. Featuring canned artichoke hearts and sliced mushrooms, it’s perfect for turning simple staples into a gourmet delight. A velvety roux made with butter, flour, and vegetable broth provides the luscious base, while heavy cream adds a touch of indulgence. Enhanced by aromatic sautéed onions, garlic, and a hint of dried thyme, this soup is partially blended for the perfect balance of smoothness and texture. Ready in just 30 minutes, it’s an effortless comfort food to serve with crusty bread or crackers for a hearty yet elegant dinner. Perfect for busy weeknights or when you need to whip up something special with what’s already in your pantry!
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Recipe Information
Ingredients
- 14 oz (1 can) canned artichoke hearts
- 8 oz (1 can) canned sliced mushrooms
- 1 small yellow onion
- 2 garlic cloves
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 0.5 tsp (or to taste) salt
- 0.25 tsp (or to taste) black pepper
- 1 tbsp olive oil
Instructions
Finely chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until tender and translucent.
Add the minced garlic and sauté for another minute, being careful not to burn it.
Drain the canned artichoke hearts and sliced mushrooms. Roughly chop the artichoke hearts into smaller pieces, if desired.
Add the butter to the pot and let it melt. Stir in the flour to form a roux. Cook for 1-2 minutes while stirring constantly to remove the raw flour taste.
Slowly whisk in the vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the chopped artichoke hearts, sliced mushrooms, dried thyme, salt, and black pepper. Stir well and let the soup simmer for 10 minutes to allow the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Warm through without letting the soup boil.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4111 mg | 179% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 18.5 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 222 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2190 mg | 47% | |
*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.
