Description
A velvety, comforting soup packed with tender artichokes and vegetables in a rich, creamy base.
Ingredients
Scale
- 1 can artichoke hearts
- 1 cup heavy cream
- 4 cups vegetable or chicken broth
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil or butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil or butter in a pot over medium heat; sauté onion, carrot, and celery until soft.
- Add garlic and sliced mushrooms; cook until mushrooms release moisture.
- Stir in chopped artichokes and thyme.
- Pour in broth and bring to a gentle simmer.
- Simmer 15–20 minutes until vegetables are very tender.
- Stir in heavy cream and season with salt and pepper.
- Simmer briefly, adjust seasoning, and serve warm.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Adjust the thickness of the soup by adding more or less broth.
- Garnish with fresh herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg