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–+ servings
Lemony Tuscan Artichoke Soup

Lemony Tuscan Artichoke Soup for Bright, Cozy Days

Experience the warmth of Lemony Tuscan Artichoke Soup, a cozy, vegetarian dish that is both fresh and nourishing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian, Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 Tbsp Extra Virgin Olive Oil Substitute with avocado oil for a unique twist.
  • 3 stalks Celery Diced; use fennel for a sweeter undertone.
  • 1 medium Yellow Onion Diced; swap with shallots for a milder taste.
  • 4 cloves Garlic Minced; use garlic powder (1 tsp) if fresh isn’t handy.
For Flavor
  • pinch Red Pepper Flakes Omit for a milder flavor profile.
  • 14 oz Canned Artichoke Hearts The star ingredient delivering a nutty flavor.
  • 1/2 cup Marinated Sun-Dried Tomatoes Sliced; fresh tomatoes can offer a lighter flavor.
For the Broth
  • 32 oz Chicken Stock or Broth Substitute with vegetable broth for a vegan version.
  • 1 Tbsp Lemon Juice Start with juice from 1/2 lemon and adjust to taste.
  • Salt & Fresh Cracked Black Pepper Season according to personal preference.
For Nutrients
  • 1 cup Fresh Spinach Packed; kale can be a hearty alternative.
For Creaminess
  • 1/2 cup Heavy Cream Omit for a dairy-free version.
  • 1 cup Asiago or Parmesan Cheese Shredded; leave out for a vegan option.

Equipment

  • Large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once shimmering, add 3 diced celery stalks, 1 medium diced yellow onion, and 4 minced garlic cloves. Sauté for about 5-7 minutes until the vegetables are translucent and fragrant.
  2. Stir in a pinch of red pepper flakes, 14 ounces of canned artichoke hearts (drained), and ½ cup of sliced marinated sun-dried tomatoes. Cook for an additional 2-3 minutes.
  3. Pour in 32 ounces of chicken stock or broth, bringing it to a gentle simmer. Reduce the heat to low and cover, cooking for 15-20 minutes.
  4. Add 1 cup of packed fresh spinach and ½ cup of heavy cream. Stir gently and cook for an additional 2-3 minutes until the spinach wilts.
  5. Use an immersion blender to blend the soup until smooth, or transfer it to a countertop blender in batches. Adjust seasoning with 1 tablespoon of lemon juice, salt, and pepper to taste.
  6. Ladle the soup into bowls and sprinkle with grated Asiago or Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 30IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

This soup can be prepared a day in advance and stored in the fridge for up to 3 days. For long-term storage, freeze it for up to 3 months.

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