Description
Creamy Lemony Tuscan Artichoke Soup That Warms The Soul
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- Pinch of red pepper flakes
- 2 cans (14 oz each) artichoke hearts, drained and chopped
- ½ cup sun-dried tomatoes, sliced
- 32 oz chicken stock or vegetable broth
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt and freshly cracked black pepper, to taste
- 1 cup fresh spinach or kale, chopped
- ½ cup heavy cream or dairy-free alternative
- 1 cup grated Parmesan or vegan cheese alternative
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and celery, sautéing for 4-5 minutes until they begin to soften and become translucent.
- Add the minced garlic and red pepper flakes, cooking for another 30-60 seconds until fragrant.
- Stir in the chopped artichoke hearts and sliced sun-dried tomatoes, allowing them to cook for 2 minutes to release their flavors and blend with the aromatics.
- Pour in the chicken stock or vegetable broth, bringing the mixture to a gentle boil. Reduce heat to low, cover, and simmer for about 15-20 minutes.
- Add the lemon juice, lemon zest, salt, and pepper.
- Stir in the chopped spinach or kale and cook just until the greens wilt.
- Pour in the heavy cream and add the grated Parmesan, stirring gently until melted.
- For a creamier consistency, use an immersion blender to partially blend the soup while still leaving some chunky texture.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: Lemony Tuscan Artichoke Soup