Creamy Lemony Tuscan Artichoke Soup
A vibrant and comforting soup that combines artichokes, garlic, and lemon for a silky, flavorful experience.
Ingredients
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Main Ingredients
- 2 cups canned or frozen artichoke hearts Fresh artichokes can be used but require additional preparation.
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream Do not skip the cream for desired texture.
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried basil A handful of fresh basil at the end is optional.
- Juice of 2 fresh lemons Add lemon last for best flavor.
- Salt and pepper To taste.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and minced garlic; sauté until translucent (about 3 minutes).
- Stir in the artichoke hearts and sauté for another 2 minutes.
Cooking
- Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
- Using an immersion blender, blend the mixture until smooth, leaving some texture if desired.
- Return to low heat, stir in heavy cream and freshly squeezed lemon juice. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs like basil or thyme.
Notes
This soup is great for meal prep and freezes well. Reheat gently on the stove to avoid curdling the cream. Consider adding red pepper flakes for a spicier version.