Why Make This Recipe
Lemony Tuscan Artichoke Soup is a delightful dish that brings the sunshine of Italy right to your dining table. Its bright lemony flavor combined with artichokes and creamy goodness makes it an excellent choice for a cozy lunch or a light dinner. Whether you’re a fan of artichokes or just looking for a new soup to try, this recipe is both simple to prepare and satisfying to eat.
How to Make Lemony Tuscan Artichoke Soup
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic (2 if very large), minced or crushed
- Pinch red pepper flakes
- 14 ounces canned artichoke hearts, drained and chopped (use up to 2 cans if you prefer more artichokes in your soup)
- 1/2 cup marinated sun-dried tomatoes, sliced
- 32 ounces chicken stock or broth*
- 1 Tbsp lemon juice (1/2 lemon)
- Salt and fresh cracked black pepper, to taste
- 1 cup packed fresh spinach (use baby spinach or slice regular spinach into thinner shreds)
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Directions
- Heat the olive oil in a large soup pot or Dutch oven. Sauté the celery, onion, garlic, and red pepper flakes for about 5 minutes, stirring often, until they soften.
- Add the chopped artichokes, sun-dried tomatoes, chicken stock, and lemon juice to the pot. Bring it to a simmer and let it cook for another 5 minutes.
- Stir the spinach into the soup, then add the cream. Bring it back to a simmer. Season with salt and fresh cracked pepper to taste.
- Off the heat, stir in the cheese. Serve the soup topped with a little more cheese and fresh cracked pepper.
How to Serve Lemony Tuscan Artichoke Soup
Serve the Lemony Tuscan Artichoke Soup hot in bowls. It pairs wonderfully with crusty bread or a simple side salad. For added flavor, you can sprinkle some fresh herbs like parsley or basil on top before serving.
How to Store Lemony Tuscan Artichoke Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop over low heat.
Tips to Make Lemony Tuscan Artichoke Soup
- Feel free to adjust the number of artichokes and sun-dried tomatoes based on your taste preference.
- If you want a lighter version, you can substitute the heavy cream with a plant-based milk like almond or coconut milk.
- For a gluten-free option, use gluten-free chicken broth.
Variation
You can add other vegetables such as carrots or zucchini to enhance the flavor and nutrition. Using different cheeses like feta or gouda can also give a unique twist to the soup.
FAQs
Can I use fresh artichokes instead of canned?
Yes, you can use fresh artichokes. Just make sure to clean and cook them properly before adding to the soup.
Is there a vegetarian option for the broth?
Absolutely! You can replace the chicken stock with vegetable stock and keep the soup entirely vegetarian.
Can I make this soup in advance?
Yes, this soup can be made in advance. It often tastes even better the next day after the flavors have melded together. Just make sure to store it properly and reheat it gently.
Lemony Tuscan Artichoke Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful soup with bright lemony flavors, creamy artichokes, and fresh spinach, perfect for a cozy lunch or light dinner.
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- A pinch of red pepper flakes
- 14 ounces canned artichoke hearts, drained and chopped
- 1/2 cup marinated sun-dried tomatoes, sliced
- 32 ounces chicken stock or broth
- 1 Tbsp lemon juice
- Salt and fresh cracked black pepper, to taste
- 1 cup packed fresh spinach
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
- Heat the olive oil in a large soup pot or Dutch oven. Sauté the celery, onion, garlic, and red pepper flakes for about 5 minutes, stirring often, until they soften.
- Add the chopped artichokes, sun-dried tomatoes, chicken stock, and lemon juice to the pot. Bring it to a simmer and let it cook for another 5 minutes.
- Stir the spinach into the soup, then add the cream. Bring it back to a simmer and season with salt and pepper to taste.
- Off the heat, stir in the cheese. Serve the soup topped with more cheese and fresh cracked pepper.
Notes
Pairs well with crusty bread or a simple side salad. You can add fresh herbs like parsley or basil for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 60mg
Keywords: soup, artichokes, vegetarian, Italian, creamy soup, lemon soup