Creamy Lemony Tuscan Artichoke Soup Recipe

Introduction

This Creamy Lemony Tuscan Artichoke Soup is a delightful blend of tangy lemon, tender artichokes, and rich creaminess. It’s a comforting and flavorful dish perfect for a cozy lunch or dinner.

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

Instructions

1. 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 are softened.
2. Step 2: Stir in the chopped artichoke hearts, sliced sun-dried tomatoes, chicken stock, and lemon juice. Bring the mixture to a simmer and cook for another 5 minutes.
3. Step 3: Add the fresh spinach and stir until it wilts. Then pour in the heavy cream and bring the soup back to a gentle simmer. Season with salt and fresh cracked black pepper to taste.
4. Step 4: Remove the pot from heat and stir in the shredded Asiago or Parmesan cheese until melted and smooth. Serve the soup hot, topped with extra cheese and cracked black pepper if desired.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken stock.
• Use kale or baby chard instead of spinach for a different leafy green twist.
• Add a splash of white wine before simmering for extra depth of flavor.
• To make it vegan, replace heavy cream with coconut cream and omit the cheese or use a vegan cheese alternative.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. If the soup thickens too much when cooled, add a splash of broth or water while reheating to restore the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, you can use fresh artichokes, but they require more preparation. You’ll need to trim and cook them until tender before adding to the soup, which will add some extra time to the recipe.

Is this soup suitable for freezing?

Because the soup contains cream and cheese, freezing is not recommended as it can affect the texture and cause separation. It’s best enjoyed fresh or refrigerated and consumed within a few days.

Creamy Lemony Tuscan Artichoke Soup Recipe

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★★★★★

4.6 from 104 reviews

Creamy Lemony Tuscan Artichoke Soup is a flavorful and comforting dish combining tender artichoke hearts, tangy sun-dried tomatoes, and fresh spinach in a luscious creamy broth infused with lemon and Asiago cheese. Perfect as a cozy lunch or light dinner, this rustic Italian-inspired soup brings vibrant flavors and a delightful creamy texture.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced or crushed
• 1/2 cup marinated sun-dried tomatoes, sliced
• 1 cup packed fresh spinach

Oils and Seasonings

• 2 Tbsp extra virgin olive oil
• pinch red pepper flakes
• 1 Tbsp lemon juice
• salt, to taste
• fresh cracked black pepper, to taste

Proteins and Dairy

• 1/2 cup heavy cream
• 1 cup shredded or grated Asiago or Parmesan cheese

Pantry

• 14 ounces canned artichoke hearts, drained and chopped
• 32 ounces chicken stock or broth

Instructions

1. Sauté Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, minced garlic, and a pinch of red pepper flakes. Sauté for about 5 minutes until the vegetables soften and become fragrant, stirring frequently to prevent burning.
2. Add Main Ingredients and Simmer: Stir in the chopped artichoke hearts, sliced sun-dried tomatoes, chicken stock or broth, and lemon juice. Increase the heat to bring the mixture to a simmer, then reduce to maintain a gentle simmer. Let it cook for another 5 minutes to meld the flavors.
3. Incorporate Spinach and Cream: Stir in the fresh packed spinach followed by the heavy cream. Bring the soup back to a gentle simmer, allowing the spinach to wilt and the cream to warm through. Season with salt and fresh cracked black pepper according to your taste preferences.
4. Finish with Cheese: Remove the pot from heat and stir in the shredded Asiago or Parmesan cheese until it melts smoothly into the soup, creating a creamy texture. Serve immediately, garnished with additional cheese and freshly cracked black pepper if desired.

Notes

• Use low-sodium chicken stock if you prefer better control over saltiness.
• Marinated sun-dried tomatoes add extra flavor; if unavailable, rehydrate dried ones and season accordingly.
• For a vegetarian option, substitute vegetable broth for chicken stock and omit cheese or use a vegetarian-friendly hard cheese.
• This soup pairs well with crusty bread or a light salad for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.

Keywords: Tuscan soup, artichoke soup, creamy soup, lemony soup, Italian soup, spinach soup, Asiago cheese soup, quick soup recipe