Creamy Lemony Tuscan Artichoke Soup
Warm up with this indulgent creamy lemony Tuscan artichoke soup, a delightful blend of velvety artichokes and zesty lemon. Each spoonful offers a rich, comforting experience that’s perfect for chilly days or cozy gatherings. This versatile recipe is easy to prepare and promises to impress with its unique flavor profile, making it an ideal starter or main course.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 can (14 oz) artichoke hearts, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup fresh basil, chopped
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Add the drained artichoke hearts and cook for another 3 minutes.
- Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or standard blender.
- Stir in the heavy cream and lemon juice, heating through on low for about 2 minutes.
- Ladle into bowls, garnishing with fresh basil. Serve with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg