Tuscan Artichoke Soup
A delicious and comforting soup made with artichokes, creamy base, and hints of lemon, perfect for a cozy dinner or light lunch.
Ingredients
Soup Base Ingredients
- 1 can artichoke hearts, drained and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk Use coconut milk for a vegan option.
- 1 whole lemon, juiced and zested
- to taste salt and pepper
- for garnish fresh parsley
- for sautéing olive oil
Instructions
Preparation
- In a pot, heat olive oil over medium heat. Sauté the onions until translucent, then add the garlic and cook for another minute.
- Stir in the chopped artichoke hearts and cook for 2-3 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce to a simmer and let cook for 10 minutes.
- Add the heavy cream and lemon juice, stirring to combine. Season with salt and pepper.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a blender.
- Garnish with lemon zest and fresh parsley before serving.
Notes
Serve hot with a slice of crusty bread or a fresh salad. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze in portions. Use fresh herbs for added flavor and adjust the creaminess to your liking.