Name: Creamy Lemony Tuscan Artichoke Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tuscan
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; Salt, to taste; Fresh cracked black pepper, to taste; 1 cup packed fresh spinach; 1/2 cup heavy cream; 1 cup shredded or grated Asiago or Parmesan cheese

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Introduction

This Creamy Lemony Tuscan Artichoke Soup is a delightful blend of tangy lemon, tender artichokes, and rich cream. It’s a comforting and flavorful soup perfect for a cozy meal any day of the week.

A close-up view of a creamy soup served in a white bowl, filled with visible layers of light yellow cream broth, chunks of pale green artichoke hearts, dark green spinach leaves, and small red pepper pieces. The soup is topped with a sprinkle of black pepper and melted yellow cheese strands. A silver spoon partially rests inside the bowl on the right side. The bowl sits on a cloth over a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp extra virgin olive oil
3 stalks celery, diced
1 medium yellow onion, diced
4 cloves garlic, minced or crushed
Pinch of 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
Salt, to taste
Fresh cracked black pepper, to taste
1 cup packed fresh spinach
1/2 cup heavy cream
1 cup shredded or grated Asiago or Parmesan cheese

Instructions

Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, garlic, and red pepper flakes. Sauté for about 5 minutes, stirring often, until the vegetables soften.
Step 2: Add the chopped artichokes, sliced sun-dried tomatoes, chicken stock, and lemon juice to the pot. Bring the mixture to a simmer and cook for another 5 minutes.
Step 3: Stir in the fresh spinach, then pour in the heavy cream. Return the soup to a gentle simmer. Season with salt and fresh cracked black pepper to your taste.
Step 4: Remove the pot from heat and stir in the shredded Asiago or Parmesan cheese until melted and well combined. Serve the soup hot, topped with additional cheese and fresh cracked pepper if desired.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken stock.
Add a splash of white wine with the stock for extra depth of flavor.
Use kale instead of spinach for a heartier texture.
Adjust the lemon juice to your preference to brighten or mellow the soup’s flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much upon cooling, add a splash of broth or water to loosen it while reheating.

How to Serve

A close-up of a white bowl filled with creamy soup, showing layers of thick, pale yellow broth with visible pieces of artichoke hearts that are light green with textured layers, scattered dark green spinach leaves, small red pieces of seasoning, and sprinkled coarse black pepper on top. A silver spoon rests inside the bowl on the right side, and the bowl is placed on a white marbled surface with some soft focus bread pieces in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, to make it vegan, use vegetable broth instead of chicken stock, replace the heavy cream with a plant-based cream alternative, and omit or substitute the cheese with a vegan cheese or nutritional yeast.

Can I freeze this soup?

You can freeze the soup, but note that the cream and cheese may change texture after thawing. For best results, freeze the soup without the cream and cheese, then add them freshly when reheating.