Description
Lemony Tuscan Artichoke Soup is a vibrant and flavorful dish that captures the essence of the Mediterranean in every spoonful. This creamy soup features tender artichokes combined with aromatic garlic, fresh herbs, and a zesty burst of lemon, creating a comforting bowl that is perfect for any occasion. Whether served warm on chilly evenings or chilled during summer gatherings, this soup is not only delicious but also packed with nutritious ingredients. Ideal as an appetizer or main course, it invites customization to suit your taste preferences. Enjoy this delightful recipe that promises to impress family and friends alike!
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or crushed
- Pinch red pepper flakes
- 14 ounces canned artichoke hearts, drained and chopped
- 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
- 1 cup packed fresh spinach (baby spinach preferred)
- 1/2 cup heavy cream (or coconut cream for a lighter version)
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced celery, onion, garlic, and red pepper flakes until softened (about 5 minutes).
- Stir in chopped artichokes and sun-dried tomatoes. Add chicken stock and lemon juice; bring to a simmer for 5 minutes.
- Mix in fresh spinach until wilted. Then, incorporate heavy cream and season with salt and pepper; simmer briefly.
- Remove from heat and stir in shredded cheese until melted. Serve hot with extra cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg
Keywords: For a vegan option, substitute heavy cream with coconut milk or cashew cream. Feel free to add additional vegetables like zucchini or carrots for extra nutrition. This soup can be blended for a smoother texture if preferred.