Lemony Tuscan Artichoke Soup

why make this recipe

Lemony Tuscan Artichoke Soup is a delicious and hearty dish that warms you from the inside out. It brings the fresh flavors of the Mediterranean right to your kitchen. The combination of artichokes, sun-dried tomatoes, and spinach make this soup both tasty and nutritious. Plus, it’s a great way to enjoy seasonal ingredients and impress your family or guests.

how to make Lemony Tuscan Artichoke Soup

Ingredients :

• 2 Tbsp extra virgin olive oil
• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 4 cloves garlic (2 if very large), minced or crushed
• Pinch red pepper flakes
• 14 ounces canned artichoke hearts, drained and chopped (use up to 2 cans if you prefer more artichokes in your soup)
• 1/2 cup marinated sun-dried tomatoes, sliced
• 32 ounces chicken stock or broth*
• 1 Tbsp lemon juice (1/2 lemon)
• Salt and fresh cracked black pepper
• 1 cup packed fresh spinach (use baby spinach or slice regular spinach into thinner shreds)
• 1/2 cup heavy cream
• 1 cup shredded or grated Asiago or Parmesan cheese

Directions :

1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the celery, onion, garlic, and red pepper flakes. Sauté for about 5 minutes until they soften, stirring often.
2. Add the chopped artichokes to the pot, along with the sun-dried tomatoes, chicken stock, and lemon juice. Bring the mixture to a simmer and let it cook for another 5 minutes.
3. Stir in the spinach and then add the heavy cream. Bring it back to a simmer and season with salt and freshly cracked pepper to taste.
4. Off the heat, stir in the cheese until melted. Serve the soup topped with a little more cheese and fresh cracked pepper.

how to serve Lemony Tuscan Artichoke Soup

Serve Lemony Tuscan Artichoke Soup hot, garnished with some extra cheese and cracked pepper on top. It pairs wonderfully with crusty bread or a light salad, making it perfect for a comforting lunch or dinner.

how to store Lemony Tuscan Artichoke Soup

If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just make sure to leave out the cream and cheese if you plan to freeze it, as they can alter the texture once thawed.

tips to make Lemony Tuscan Artichoke Soup

• Make sure to sauté the vegetables until they are soft to bring out their flavors.
• Use fresh lemon juice for a brighter taste; bottle lemon juice doesn’t have the same freshness.
• Adjust the amount of red pepper flakes to suit your heat preference.
• For a lower-fat version, you can substitute the heavy cream with half-and-half or omit it altogether.

variation

You can customize this soup by adding other vegetables like carrots or zucchini. For a vegetarian version, simply use vegetable broth instead of chicken stock.

FAQs

1. Can I use frozen artichokes instead of canned?
Yes, you can use frozen artichokes. Just make sure to thaw and chop them before adding to the soup.

2. Is there a good substitute for the cream?
You can use coconut milk or cashew cream as a lighter alternative to heavy cream.

3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just wait to add the cream and cheese until you reheat it for serving.

Lemony Tuscan Artichoke Soup

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• Author: jena
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and hearty soup that brings Mediterranean flavors right to your kitchen, featuring artichokes, sun-dried tomatoes, and spinach.

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Ingredients

Scale 1x2x3x

• 2 Tbsp extra virgin olive oil
• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced or crushed
• Pinch red pepper flakes
• 14 ounces canned artichoke hearts, drained and chopped
• 1/2 cup marinated sun-dried tomatoes, sliced
• 32 ounces chicken stock or broth
• 1 Tbsp lemon juice
• Salt and black pepper to taste
• 1 cup packed fresh spinach
• 1/2 cup heavy cream
• 1 cup shredded or grated Asiago or Parmesan cheese

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Instructions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the celery, onion, garlic, and red pepper flakes and sauté for about 5 minutes until softened.
3. Add the chopped artichokes, sun-dried tomatoes, chicken stock, and lemon juice; bring to a simmer and cook for another 5 minutes.
4. Stir in the spinach and then add the heavy cream; bring back to a simmer and season with salt and pepper.
5. Remove from heat and stir in the cheese until melted.
6. Serve hot topped with extra cheese and cracked pepper.

Notes

For a lighter version, substitute heavy cream with half-and-half or omit it. Customize by adding other vegetables like carrots or zucchini.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 50mg

Keywords: soup, artichoke, Tuscan, Mediterranean, healthy