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Lemony Tuscan Artichoke Soup

Lemony Tuscan Artichoke Soup for a Cozy, Nourishing Meal

Enjoy the comforting flavors of Lemony Tuscan Artichoke Soup, a nourishing blend of artichokes and lemon that's perfect for any dietary need.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil Provides a rich base flavor; substitute with avocado oil for a different taste.
  • 2 stalks Celery Diced; adds aromatic depth; feel free to omit for a lower-carb version.
  • 1 medium Yellow Onion Diced; offers sweetness and flavor; shallots can be used as a substitute.
  • 2 cloves Garlic Minced; infuses the soup with a savory kick; garlic powder serves as an alternative.
For the Soup
  • 1 teaspoon Red Pepper Flakes Optional; adds heat; adjust according to your spice preference.
  • 1 can Canned Artichoke Hearts Drained; the star ingredient, lending earthiness; fresh artichokes can also be used.
  • 1/2 cup Marinated Sun-Dried Tomatoes Provides a sweet-tangy element; substitute with fresh tomatoes for a lighter taste.
  • 4 cups Chicken or Vegetable Broth Forms the soup base; choose vegetable for vegetarian and vegan options.
  • 1 tablespoon Fresh Lemon Juice Brightens flavors; freshly squeezed is preferred for the best taste.
  • Salt and Pepper Essential for seasoning to taste.
  • 2 cups Fresh Spinach Packed; adds nutrition and color; kale can also be used.
  • 1 cup Heavy Cream or Coconut Cream Provides richness; use coconut for a dairy-free option.
  • 1/2 cup Asiago or Parmesan Cheese For depth of flavor; omit for a vegan option.

Equipment

  • large pot
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. Heat the oil by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat for 2-3 minutes until shimmering.
  2. Sauté the aromatics by adding 2 diced celery stalks, 1 medium diced yellow onion, and 2 minced garlic cloves, cooking for 5-7 minutes until softened.
  3. Incorporate spices and ingredients by stirring in 1 teaspoon of red pepper flakes, then adding 1 can of drained artichoke hearts and 1/2 cup of marinated sun-dried tomatoes.
  4. Add the broth by pouring in 4 cups of chicken or vegetable broth, bringing the mixture to a gentle simmer for about 10 minutes.
  5. Season and brighten by adding 1 tablespoon of fresh lemon juice and seasoning with salt and pepper to taste.
  6. Add the greens by folding in 2 cups of packed fresh spinach and cooking until wilted for about 2 minutes.
  7. Blend for desired consistency using an immersion blender to achieve smoothness, or leave it chunky for a more rustic texture.
  8. Finish with cream and cheese by returning to low heat and stirring in 1 cup of heavy cream and 1/2 cup of shredded cheese until melted.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 12gProtein: 10gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Add cream just before reheating for optimal taste and texture.

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