Description
This Zesty Tuscan Artichoke Soup is a creamy, flavorful bowl of comfort, combining tender artichoke hearts with bright lemon zest and juice, enriched with heavy cream and seasoned perfectly with garlic, onion, and fresh herbs. Ready in 35 minutes, it’s a warm, inviting soup that’s simple to prepare and perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 can/jar (14 oz) artichoke hearts, drained and chopped (or equivalent frozen, thawed)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
Flavor Enhancers
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons lemon juice (freshly squeezed)
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional, for heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat oil and sauté onion: In a medium pot, heat the olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for 1 to 2 minutes until fragrant, being careful not to burn it.
- Cook artichokes: Add the drained and chopped artichoke hearts to the pot and sauté for 2 to 3 minutes, allowing them to absorb the flavors and warm through.
- Add broth and simmer: Pour in the vegetable broth, bring the mixture to a boil, then reduce heat to low and let it simmer gently for 10 minutes to meld the flavors.
- Blend the soup: Using an immersion blender, carefully blend the soup until smooth. Alternatively, blend half the soup for a combination of creamy and chunky texture.
- Add cream and lemon: Stir in the heavy cream, lemon zest, and lemon juice. Let the soup simmer for an additional 5 minutes to incorporate these fresh, zesty flavors.
- Season: Taste the soup and season with salt and black pepper according to your preference.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley, a drizzle of olive oil, and red pepper flakes if you desire some heat. Serve hot.
Notes
- If using frozen artichokes, ensure they are fully thawed and drained before cooking.
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- Adjust the amount of lemon juice and zest to your taste for more or less tanginess.
- Red pepper flakes add a nice subtle heat, but can be omitted if you prefer a milder soup.
- Serve with crusty bread or a side salad for a complete meal.
