Go Back

Lemony Tuscan Artichoke Soup

A creamy and zesty soup that combines the bright flavors of lemon with earthy artichokes, perfect for a comforting meal any day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 14 oz cans of artichoke hearts, drained and chopped Opt for high-quality canned artichokes for the best flavor.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream Avoid boiling once added to prevent curdling.
  • ¼ cup fresh lemon juice Adjust to taste.
  • Zest of 1 lemon
  • to taste Salt and pepper Season gradually throughout cooking.
  • to taste Fresh parsley, for garnish
  • to taste Olive oil for sautéing

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent.
  2. Stir in the minced garlic and let it cook for another minute.
Cooking
  1. Add the chopped artichoke hearts and stir well. Cook for about 5 minutes until they are slightly golden.
  2. Add the vegetable broth, bringing the mixture to a gentle simmer. Let it cook for about 10 minutes.
  3. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend just half of it.
  4. Stir in the heavy cream, lemon juice, lemon zest, and season with salt and pepper to taste. Heat through without boiling for a couple more minutes.
Serving
  1. Ladle the soup into bowls, garnish with fresh parsley, and enjoy.

Notes

Pairs beautifully with crispy baguette slices or a fresh mixed greens salad. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. Reheat gently on the stove over low heat.