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Bowl of creamy lemony Tuscan artichoke soup garnished with herbs.

Creamy Lemony Tuscan Artichoke Soup

A cozy and comforting soup featuring vibrant artichokes, zingy lemon, and silky cream for a satisfying experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup, Starter
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 Tbsp extra virgin olive oil For cooking
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced or crushed
  • 1 pinch red pepper flakes For a bit of heat
  • 14 ounces canned artichoke hearts, drained and chopped
  • 1/2 cup marinated sun-dried tomatoes, sliced Adds flavor
  • 32 ounces chicken stock or broth Can substitute with vegetable broth
  • 1 Tbsp lemon juice Freshly squeezed preferred
  • Salt (to taste)
  • Fresh cracked black pepper (to taste)
  • 1 cup packed fresh spinach For added nutrition
  • 1/2 cup heavy cream Can substitute with coconut milk for vegan option
  • 1 cup shredded or grated Asiago or Parmesan cheese

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced celery and onion; sauté until softened, about 5 minutes.
  3. Stir in the minced garlic and red pepper flakes; cook for 1 minute until fragrant.
  4. Add the chopped artichoke hearts and sun-dried tomatoes; cook for 3-4 minutes.
  5. Pour in the chicken stock or broth, and bring to a simmer.
  6. Stir in lemon juice, salt, and pepper; simmer for 10 minutes.
  7. Add fresh spinach, heavy cream, and cheese; stir until melted and combined.
  8. Taste and adjust seasoning if needed. Serve hot!

Notes

Garnish with extra cheese or fresh herbs. Serve with crusty bread or a fresh salad.