Description
This Lemony Tuscan Artichoke Soup is bright, creamy, and full of Mediterranean flavor. Tender artichoke hearts, garlic, herbs, and fresh lemon come together in a comforting yet elegant soup perfect for any season.
Ingredients
Scale
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups artichoke hearts, chopped (canned or jarred, drained)
- 4 cups vegetable or chicken broth
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup heavy cream or half-and-half
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
- Add artichokes & broth: Stir in chopped artichoke hearts, oregano, and red pepper flakes. Pour in broth and bring to a gentle boil.
- Simmer: Reduce heat and simmer 10–12 minutes to allow flavors to blend.
- Blend: Use an immersion blender to purée soup until smooth and creamy. (Blend in batches if using a standard blender.)
- Finish: Stir in cream, lemon zest, and lemon juice. Season with salt and pepper. Heat gently without boiling.
- Serve: Ladle into bowls and garnish with fresh parsley and Parmesan if desired.
Notes
For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan. Adjust lemon juice to your preferred level of brightness. Store in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 3g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
Keywords: artichoke soup, lemon soup, Tuscan soup, creamy soup, Mediterranean soup