Description

Savor the bright and comforting flavors of this Lemony Tuscan Artichoke Soup. A creamy blend of artichokes, fresh vegetables, and a hint of zesty lemon creates a delightful balance of savory and tangy in every spoonful. Perfect for a cozy dinner or a refreshing lunch, this versatile soup can easily be customized to suit different diets. Serve with a slice of crusty bread, a fresh salad, or enjoy it as a standalone dish—either way, it’s a sure crowd-pleaser!

Ingredients

Scale

2 tbsp extra virgin olive oil
1 medium yellow onion, diced
3 stalks celery, diced
4 cloves garlic, minced
Pinch of red pepper flakes
2 cans (14 oz each) artichoke hearts, drained and chopped
½ cup sun-dried tomatoes, sliced
32 oz chicken stock or vegetable broth
1 tbsp fresh lemon juice
1 tsp lemon zest
Salt and freshly cracked black pepper, to taste
1 cup fresh spinach or kale, chopped
½ cup heavy cream or dairy-free alternative
1 cup grated Parmesan or vegan cheese alternative

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Instructions

Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the diced onion, celery, garlic, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the Broth and Artichokes: Stir in the chopped artichoke hearts and sun-dried tomatoes. Pour in the chicken stock or vegetable broth, then add the lemon juice and zest. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 10 minutes, allowing the flavors to blend seamlessly.
Incorporate Greens and Cream: Add the chopped spinach or kale to the pot and stir until the greens wilt. Pour in the heavy cream (or your chosen dairy-free alternative) and continue to simmer for an additional 5 minutes. Adjust the seasoning with salt and pepper to taste.
Finish and Serve: Turn off the heat and stir in the grated Parmesan or vegan cheese alternative until it melts smoothly into the soup. Serve hot, garnished with extra cheese, a drizzle of olive oil, or a sprinkle of fresh herbs like basil or parsley. Enjoy your homemade bowl of Tuscan comfort!

Notes

For a vegan version, use vegetable broth, cashew cream, and a vegan cheese substitute.
To thicken the soup, blend half of it with an immersion blender and mix it back in.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheat gently on the stovetop, adding extra broth if needed to adjust the consistency.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 220
Sugar: 4g
Sodium: 620mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 6g
Cholesterol: 25mg