Name: Delightful Creamy Lemony Tuscan Artichoke Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 cups canned or frozen artichoke hearts; 4 cups low-sodium vegetable broth; 1 cup heavy cream; 3 cloves garlic, minced; 1 medium onion, finely chopped; Juice of 2 fresh lemons; 2 tbsp extra virgin olive oil; 1 tsp dried thyme; 1 tsp dried basil; Salt and pepper to taste

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Introduction

This Delightful Creamy Lemony Tuscan Artichoke Soup is a comforting and vibrant dish perfect for chilly days. Combining tender artichoke hearts with bright lemon juice and rich cream, it offers a savory and refreshing flavor. Easy to prepare, it’s a satisfying soup that brings a taste of Italy to your table.

A creamy soup served in a white bowl with a brown rim, filled with a thick, pale yellow base mixed with small green herbs and darker accents. Floating on top are several soft artichoke heart pieces, light green and layered, arranged around the center. A fresh dark green rosemary sprig lies diagonally on top, sprinkled lightly with red chili flakes and black pepper, adding specks of red and black on the smooth surface. The bowl is placed on a wooden board with a white marbled texture underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups canned or frozen artichoke hearts
4 cups low-sodium vegetable broth
1 cup heavy cream
3 cloves garlic, minced
1 medium onion, finely chopped
Juice of 2 fresh lemons
2 tbsp extra virgin olive oil
1 tsp dried thyme
1 tsp dried basil
Salt and pepper to taste

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté until translucent, about 3 minutes.
Step 2: Stir in the artichoke hearts and sauté for another 2 minutes.
Step 3: Pour in the vegetable broth and bring to a gentle simmer. Let it cook for 10 minutes to allow flavors to meld.
Step 4: Use an immersion blender to blend the soup until smooth, leaving some texture if you prefer a chunkier consistency.
Step 5: Return the pot to low heat, then stir in the heavy cream and freshly squeezed lemon juice. Season with salt and pepper to taste.
Step 6: Serve hot, garnished with fresh herbs like basil or thyme for an extra touch of flavor.

Tips & Variations

For added flavor and nutrition, consider stirring in fresh spinach or kale during the last few minutes of cooking.
Sprinkle grated Parmesan cheese on top before serving to enhance the soup’s richness.
Adjust the lemon juice to your preference for more or less brightness in the soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to three days. When reheating, add a splash of vegetable broth to help maintain its creamy texture and warm gently on the stovetop or in the microwave.

How to Serve

A close-up of a thick, creamy light beige soup served in a rustic brown rimmed bowl, topped with several artichoke heart pieces that are pale yellow with slightly browned edges. The surface of the soup is decorated with a drizzle of olive oil forming a circle, scattered bright green chopped herbs, and a dusting of reddish paprika powder. The bowl is placed on a white marbled textured surface with green stalks slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned or frozen?

Yes, you can use fresh artichokes, but they require more preparation time to clean and cook. Using canned or frozen artichoke hearts is a quick and convenient alternative.

Is this soup suitable for a vegetarian diet?

Absolutely. This soup uses vegetable broth and contains no animal products besides dairy, making it suitable for vegetarians. For a vegan version, substitute the heavy cream with a plant-based alternative.