Lemony Tuscan Artichoke Soup
A delightful, creamy soup infused with lemon and artichoke, perfect for cozy nights and gatherings.
Ingredients
Vegetable Base
- 4 cups vegetable or chicken broth Use low-sodium for healthier option.
- 1 medium onion, diced
- 3 cloves garlic, minced Fresh garlic recommended for best flavor.
- 2 cans artichoke hearts, drained and chopped 14 oz cans
Flavoring Ingredients
- 1 large lemon, zest and juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- to taste Salt and pepper
Creamy Elements
- 1 cup heavy cream For a lighter version, substitute with half-and-half.
Garnish
- to taste Fresh parsley For garnish before serving.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Toss in the minced garlic and cook for an additional minute until fragrant.
Cooking
- Stir in the chopped artichoke hearts and let them soften for about 2-3 minutes.
- Add in the vegetable or chicken broth, followed by the dried thyme and oregano, and bring to a gentle simmer.
- Allow the soup to simmer for about 15 minutes to meld the flavors.
- Using an immersion blender, blend the soup until it reaches your desired consistency.
- Stir in the heavy cream, lemon zest, and juice. Season with salt and pepper to taste. Let it simmer for an additional 5 minutes.
Serving
- Remove from heat and ladle the soup into bowls, garnishing with fresh parsley.
- Serve warm, ideally with crusty bread or a fresh side salad.
Notes
For extra flavor, consider adding a pinch of red pepper flakes or experimenting with fresh herbs.