Lemony Tuscan Artichoke Soup

Why make this recipe

Lemony Tuscan Artichoke Soup is a delightful dish that brings sunshine to your table with its vibrant flavors. The combination of artichokes, sun-dried tomatoes, and a touch of lemon creates a refreshing taste that warms the heart. This soup is not only comforting but also packed with nutrients, making it a perfect choice for a healthy meal. Whether you’re serving it as an appetizer or a main course, this soup is sure to impress family and friends.

How to make Lemony Tuscan Artichoke Soup

Ingredients:

• 2 Tbsp extra virgin olive oil
• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 4 cloves garlic (2 if very large), minced or crushed
• Pinch red pepper flakes
• 14 ounces canned artichoke hearts, drained and chopped (Use up to 2 cans if you prefer more artichokes in your soup)
• 1/2 cup marinated sun-dried tomatoes, sliced
• 32 ounces chicken stock or broth*
• 1 Tbsp lemon juice (1/2 lemon)
• Salt and fresh cracked black pepper
• 1 cup packed fresh spinach (Use baby spinach or slice regular spinach into thinner shreds)
• 1/2 cup heavy cream
• 1 cup shredded or grated Asiago or Parmesan cheese

Directions:

1. Heat the olive oil in a large soup pot or Dutch oven. Add the celery, onion, garlic, and red pepper flakes. Sauté for about 5 minutes until softened, stirring often.
2. Add the artichokes, sun-dried tomatoes, chicken stock, and lemon juice to the pot. Bring the mixture to a simmer and cook for another 5 minutes.
3. Stir in the spinach and then add the cream. Bring it back to a simmer. Season with salt and fresh cracked pepper to taste.
4. Off the heat, stir in the cheese. Serve the soup topped with a little more cheese and freshly cracked pepper.

How to serve Lemony Tuscan Artichoke Soup

Serve Lemony Tuscan Artichoke Soup hot, garnished with extra cheese and a sprinkle of cracked pepper. Pair it with crusty bread or a simple salad for a complete meal. It is perfect for a cozy family dinner, and guests will love its rich flavors and bright aroma.

How to store Lemony Tuscan Artichoke Soup

To store Lemony Tuscan Artichoke Soup, let it cool completely. Transfer the soup to an airtight container and refrigerate. The soup will keep well in the fridge for about 3-4 days. If you wish to freeze it, store it in freezer-safe containers, and it should last for up to 3 months. When reheating, add a splash of chicken stock to restore its creamy consistency.

Tips to make Lemony Tuscan Artichoke Soup

• For extra flavor, use homemade chicken stock instead of store-bought.
• Feel free to add more vegetables like carrots or zucchini for additional nutrients.
• If you prefer a thicker soup, blend a portion of the soup before adding the cream and cheese.

Variation

You can make this soup vegetarian by using vegetable stock instead of chicken stock. Additionally, you can swap the cream for coconut milk for a dairy-free alternative.

FAQs

1. Can I use frozen artichokes instead of canned?
Yes, you can use frozen artichokes. Just make sure to thaw and chop them before adding them to the soup.

2. What can I use instead of heavy cream?
You can use half-and-half or a plant-based cream alternative if you want a lighter or dairy-free option.

3. How can I make this soup spicier?
Add more red pepper flakes or a dash of hot sauce when cooking to kick up the heat.