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Lemony Tuscan Artichoke Soup Recipe

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4.3 from 47 reviews

Lemony Tuscan Artichoke Soup is a comforting and flavorful dish featuring tender artichokes, sun-dried tomatoes, and fresh spinach simmered in a savory chicken broth with a bright lemony finish. Enriched with cream and Asiago cheese, this soup offers a perfect balance of creamy texture and zesty freshness, making it an ideal starter or light meal.

Ingredients

Vegetables and Aromatics

  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic (2 if very large), minced or crushed
  • 1 cup packed fresh spinach (baby spinach or thinly sliced regular spinach)

Artichokes and Tomatoes

  • 14 ounces canned artichoke hearts, drained and chopped (up to 2 cans for more artichokes)
  • 1/2 cup marinated sun-dried tomatoes, sliced

Liquids

  • 2 Tbsp extra virgin olive oil
  • 32 ounces chicken stock or broth
  • 1 Tbsp lemon juice (from 1/2 lemon)
  • 1/2 cup heavy cream

Cheese and Seasonings

  • 1 cup shredded or grated Asiago or Parmesan cheese
  • Pinch of red pepper flakes
  • Salt and fresh cracked black pepper to taste

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, minced garlic, and a pinch of red pepper flakes. Sauté for about 5 minutes, stirring often, until the vegetables soften and become fragrant.
  2. Add Artichokes and Tomatoes: Stir in the chopped artichoke hearts and sliced sun-dried tomatoes. Pour in the chicken stock and add the lemon juice. Bring the mixture to a simmer, then continue to simmer gently for another 5 minutes to allow the flavors to meld.
  3. Incorporate Spinach and Cream: Stir in the fresh spinach leaves. Once they have wilted slightly, add the heavy cream and bring the soup back to a gentle simmer. Season with salt and freshly cracked black pepper to taste.
  4. Finish with Cheese and Serve: Remove the pot from heat. Stir in the shredded Asiago or Parmesan cheese until melted and fully combined. Serve the soup hot, optionally topped with a sprinkle of extra cheese and freshly cracked pepper for added flavor and presentation.

Notes

  • Choosing the Right Artichokes: Fresh artichokes offer the best flavor but require more prep. Canned artichokes are convenient but should be rinsed well to remove brine. Frozen artichokes retain good texture and flavor and are a great alternative.
  • Balancing the Lemon Flavor: Start with half the lemon juice and adjust to taste. If the soup tastes too tart, balance it with a pinch of sugar, honey, or extra cream.
  • Texture & Consistency Options: For a creamy soup, blend completely and add heavy cream or coconut milk. For chunkier texture, blend only half and leave artichoke pieces intact. Add white beans or a small potato before blending for a thicker consistency.
  • Storage & Meal Prep: Refrigerate leftovers in an airtight container for up to 4 days. Freeze portions (without cream) for up to 3 months. Reheat gently on the stovetop, adding broth or water if needed.
  • Serving Suggestions: Pair this soup with garlic bread, Parmesan crostini, or a fresh arugula salad for a well-rounded meal.

Find it online: https://deliciousyum.com/lemony-tuscan-artichoke-soup-recipe/