Name: Creamy Lemony Tuscan Artichoke Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tuscan
Ingredients: 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; 1/2 cup heavy cream; 1 cup shredded or grated Asiago or Parmesan cheese; 2 Tbsp extra virgin olive oil; 14 ounces canned artichoke hearts, drained and chopped; 32 ounces chicken stock or broth; 1 Tbsp lemon juice; pinch red pepper flakes; salt to taste; fresh cracked black pepper to taste

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Introduction

This Creamy Lemony Tuscan Artichoke Soup is a delightful blend of fresh flavors and comforting creaminess. Ready in just 30 minutes, it’s perfect for a cozy lunch or light dinner. The bright lemon juice and savory cheese elevate tender artichokes and spinach into a satisfying meal.

A white bowl filled with creamy yellow soup that has soft textures and chunks of artichoke hearts spread on top. There are dark green spinach leaves floating in the soup, along with small red bits that look like peppers or seasoning. Shredded cheese in a pale yellow color is visible below the surface. The soup is sprinkled with black pepper, adding small dark specks on top. Two silver spoons are placed inside the bowl, resting on the edge. The bowl is set on a light gray cloth and a white marbled surface. 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 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 celery, onion, garlic, and red pepper flakes. Sauté for about 5 minutes, stirring often, until the vegetables have softened.
Step 2: Stir in the chopped artichoke hearts, sun-dried tomatoes, chicken stock, and lemon juice. Bring the mixture to a simmer and cook for another 5 minutes.
Step 3: Add the fresh spinach to the pot and stir until wilted. Pour in the heavy cream and bring the soup back to a 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 combined. Serve the soup hot, topped with additional cheese and cracked black pepper if desired.

Tips & Variations

For a vegetarian version, substitute chicken stock with vegetable broth.
Add fresh herbs like thyme or basil for more depth of flavor.
Incorporate spicy Italian sausage for a heartier soup.
Use a blender if you prefer a smoother, creamier soup texture.

Storage

Store 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 the cream from separating. This soup does not freeze well due to the cream.

How to Serve

A close-up view of a creamy soup served in a white bowl, filled with layers of light yellow broth that looks thick and smooth, small pieces of green spinach leaves floating on top, slices of pale artichoke hearts with layered texture, and small red diced bits that add a pop of color. The soup is sprinkled with black pepper and melted shredded cheese, with a silver spoon dipping into it from the right side. The bowl is placed on a white marbled surface with a soft cloth beneath it, creating a cozy and inviting look. 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 coconut milk or a plant-based cream, and omit the cheese or use a vegan cheese alternative.

Can I prepare this soup ahead of time?

You can prepare the base of the soup (without cream and cheese) a day ahead and refrigerate. Add cream and cheese just before reheating and serving to maintain the best texture and flavor.