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Lemony Artichoke Soup

A creamy and zesty soup featuring artichokes and lemon, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or coconut cream for a vegan option
  • 1 each lemon, juiced and zested
  • to taste salt and pepper
  • for garnish fresh parsley or thyme optional

Method
 

Preparation
  1. In a large stockpot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-5 minutes until it becomes translucent.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the chopped artichoke hearts and cook for about 2 minutes, allowing them to meld with the aromatic flavors.
  4. Add the vegetable or chicken broth to the pot, bringing the mixture to a boil. Reduce the heat and let it simmer for roughly 10 minutes.
  5. Using an immersion blender (or a regular blender in batches), carefully purée the soup until smooth. If you prefer a chunky texture, blend only half of it.
  6. Return the blended soup to low heat and stir in the cream, lemon juice, and lemon zest. Season with salt and pepper to taste, allowing it to warm through without bringing it to a boil.
  7. Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Enjoy your delicious Lemony Artichoke Soup!

Notes

For a chunkier texture, blend only half of the soup. If you prefer a lighter version, use half-and-half or full-fat coconut milk as a creamy alternative. Adjust lemon juice according to your taste.