Description
This Creamy Lemony Tuscan Artichoke Soup is rich, silky, and full of bright Mediterranean flavors. With tender artichokes, fresh lemon, and a touch of cream, it’s a comforting yet elegant starter or light meal.
Ingredients
Scale
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups canned or cooked artichoke hearts, chopped
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream or half-and-half
- Zest and juice of 1 lemon
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp grated Parmesan cheese (optional, for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
- Add artichokes: Stir in chopped artichoke hearts and cook 2–3 minutes until heated through.
- Add broth: Pour in broth, bring to a simmer, and cook 10–12 minutes to allow flavors to meld.
- Blend soup: Use an immersion blender (or regular blender in batches) to purée soup until smooth and creamy.
- Add cream and lemon: Stir in heavy cream, lemon zest, and lemon juice. Season with salt, pepper, and red pepper flakes if using. Heat gently without boiling.
- Serve: Ladle into bowls and garnish with Parmesan cheese and fresh parsley.
Notes
For a vegan version, substitute heavy cream with coconut cream and skip Parmesan. Adjust lemon juice to taste for desired brightness. Soup can be made ahead and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg
Keywords: artichoke soup, lemon soup, creamy soup, Tuscan soup, Mediterranean soup