Why Make This Recipe
This soup is bright and refreshing. The lemon adds a zesty touch. It feels smooth and creamy, but it’s light. Artichokes are full of fiber and good for you. This recipe is simple to make, good for any day. It brings the tastes of Italy to your kitchen.
How to Make Lemony Tuscan Artichoke Soup
This recipe uses fresh herbs, bright lemon, and tender artichokes. It’s a simple process. First, prepare the artichokes and other vegetables. Then, cook them to build flavor. Simmer everything until soft. Blend the soup until it’s smooth. Finally, add the lemon.
Ingredients of Lemony Tuscan Artichoke Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 (14-ounce) can artichoke hearts, drained and rinsed (or 9 ounces frozen artichoke hearts)
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- Salt and black pepper to taste
- Optional garnishes: fresh parsley, a swirl of olive oil, grated Parmesan cheese
Directions of Lemony Tuscan Artichoke Soup
Step 1: Prepare Artichokes and Aromatics
If using canned artichokes, drain and rinse them well. Chop them into smaller pieces if they are large. Chop the onion and mince the garlic.
Step 2: Sauté and Build Flavor
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Step 3: Simmer to Perfection
Pour in the vegetable broth. Add the chopped artichokes and half of the fresh parsley. Bring the soup to a simmer, then reduce heat to low, cover, and cook for about 15-20 minutes. This lets the flavors mix.
Step 4: Achieve That Velvety Smooth Texture
Remove the pot from the heat. Carefully blend the soup until smooth. You can use an immersion blender directly in the pot. If using a regular blender, work in batches. Be careful with hot liquid.
Step 5: The Lemon Finish
Return the blended soup to the pot. Stir in the fresh lemon juice. Season with salt and black pepper. Taste and adjust seasonings as needed.
How to Serve Lemony Tuscan Artichoke Soup
Serve this soup hot. It pairs well with crusty bread for dipping. You can garnish it with fresh parsley, a swirl of good olive oil, or a sprinkle of Parmesan cheese. A light green salad with vinaigrette goes well with it. A crisp white water like Vermentino or Pinot Grigio is a good drink choice.
How to Store Lemony Tuscan Artichoke Soup
You can store leftover Lemony Tuscan Artichoke Soup in an airtight container. Keep it in the refrigerator for up to 3-4 days. You can also freeze it for up to a month.
Tips to Make Lemony Tuscan Artichoke Soup
- Don’t Skimp on the Lemon: Use fresh lemon juice for the best flavor.
- Taste and Adjust: Always taste the soup and add more salt, pepper, or lemon juice as you cook.
- Blending Perfection: Be careful when blending hot soup. Never fill a blender too full.
- Make Ahead Magic: This soup tastes even better the next day.
Variation
- Creamier Indulgence: Add a splash of heavy cream or coconut milk at the end for more richness.
- Spice It Up: Add a pinch of red pepper flakes for a little kick.
- Protein Boost: Add cannellini beans or shredded chicken for a heartier meal.
- Garden Fresh: Stir in cooked spinach or roasted red peppers.
FAQs
Q1: Can I use fresh artichokes for this Lemony Tuscan Artichoke Soup recipe?
Yes, you can use fresh artichokes. You need to trim and steam them until they are soft. Then, use them in the soup.
Q2: Is this Lemony Tuscan Artichoke Soup suitable for vegans?
Yes, this soup is vegan. Just use vegetable broth and skip any garnishes like Parmesan cheese.
Q3: How long can I store leftover Lemony Tuscan Artichoke Soup?
You can store leftover Lemony Tuscan Artichoke Soup in the fridge for 3-4 days. You can also freeze it for up to one month.
Print
Lemony Tuscan Artichoke Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy, zesty Classic Lemony Tuscan Artichoke Soup is a delightful and comforting dish, perfect for a light lunch or a sophisticated starter. The combination of tender artichokes, fresh lemon, and a hint of cream creates a wonderfully balanced flavor.
Ingredients
1 tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced 4 cups vegetable broth 2 (14-ounce) cans artichoke hearts, drained and rinsed 1/2 cup heavy cream Juice of 1 large lemon Salt and freshly ground black pepper to taste Fresh parsley, chopped, for garnish
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. 2. Add minced garlic and cook for another minute until fragrant, being careful not to burn it. 3. Pour in the vegetable broth and add the drained and rinsed artichoke hearts. Bring the mixture to a simmer. 4. Reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the artichokes to become very tender. 5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids. 6. Return the pureed soup to the pot. Stir in the heavy cream and lemon juice. Heat gently until warmed through, but do not boil. 7. Season with salt and freshly ground black pepper to taste. Adjust lemon juice if desired. 8. Ladle the Classic Lemony Tuscan Artichoke Soup into bowls, garnish with fresh chopped parsley, and serve warm.
Notes
For a dairy-free version of this Lemony Tuscan Artichoke Soup, you can substitute coconut cream or a plant-based unsweetened milk. Garnish with a lemon slice for extra flair. Try adding a pinch of red pepper flakes for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop, Blend
- Cuisine: Tuscan, Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 40mg