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Lemony Tuscan Artichoke Soup Recipe

Lemony Tuscan Artichoke Soup Recipe
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★★★★★

4.8 from 30 reviews

This Lemony Tuscan Artichoke Soup is a creamy, tangy, and comforting dish combining tender artichokes, sun-dried tomatoes, spinach, and a zesty lemon touch. Perfect for a light meal or starter, it’s infused with Asiago cheese and a hint of heat from red pepper flakes, delivering rich Tuscan flavors in a warm bowl.

Ingredients

Scale

Base 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

Main Ingredients

  • 14 ounces canned artichoke hearts, drained and chopped (up to 2 cans if preferred)
  • 1/2 cup marinated sun-dried tomatoes, sliced
  • 32 ounces chicken stock or broth
  • 1 Tbsp lemon juice (from 1/2 lemon)
  • Salt and fresh cracked black pepper, to taste

Finishing Ingredients

  • 1 cup packed fresh spinach (baby spinach or thinly sliced regular spinach)
  • 1/2 cup heavy cream
  • 1 cup shredded or grated Asiago or Parmesan cheese

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, minced garlic, and red pepper flakes. Cook for about 5 minutes, stirring frequently, until the vegetables are softened and fragrant.
  2. Add Artichokes and Tomatoes: Stir in the chopped artichoke hearts and the sliced sun-dried tomatoes. Pour in the chicken stock and add the lemon juice. Bring the mixture to a gentle simmer and cook for an additional 5 minutes to meld the flavors.
  3. Incorporate Spinach and Cream: Add the fresh spinach to the soup, stirring until wilted. Then pour in the heavy cream and bring the soup back to a simmer. Season with salt and freshly cracked black pepper to taste.
  4. Add Cheese and Serve: Remove the soup pot from the heat and stir in the shredded Asiago or Parmesan cheese until melted and creamy. Serve the soup hot, garnished with extra cheese and freshly cracked black pepper if desired.

Notes

  • Choosing the Right Artichokes: Fresh artichokes provide the best flavor but need more prep. Canned artichokes are convenient but rinse well to remove brine. Frozen artichokes maintain good flavor and texture.
  • Balancing the Lemon Flavor: Begin with half the suggested lemon juice and adjust according to taste. If too tart, balance with a pinch of sugar, honey, or extra cream.
  • Texture & Consistency Options: For creamy texture, blend the entire soup and add cream or coconut milk. For chunky, blend half and leave some artichoke pieces. To thicken, add white beans or a small potato before blending.
  • Storage & Meal Prep: Store leftovers in airtight containers in the refrigerator for up to 4 days. Freeze without cream for up to 3 months. Reheat gently on stovetop, adding broth or water if needed.

Nutrition

Keywords: Tuscan artichoke soup, creamy artichoke soup, lemon artichoke soup, Italian soup, spinach artichoke soup, easy soup recipe

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