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 :

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.

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.

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.

Off the heat, stir in the cheese until melted. Serve the soup topped with a little more cheese and fresh cracked pepper.

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.

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.