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Bowl of Lemony Tuscan Artichoke Soup garnished with herbs and lemon slices.

Lemony Tuscan Artichoke Soup

This creamy, zesty soup combines tender artichoke hearts with bright lemon and savory Tuscan flavors for a comforting and invigorating dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 2 14oz cans canned artichoke hearts drained and roughly chopped
  • 1/4 cup fresh lemon juice
  • 1/2 cup heavy cream
  • salt to taste
  • black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Blender (or Immersion Blender)
  • Spatula/Spoon

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat, then add the chopped onion and sauté until softened, about 5-7 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Pour in the vegetable broth and add the roughly chopped artichoke hearts, bringing the mixture to a simmer.
  4. Reduce heat to low and simmer for 10-15 minutes to allow the flavors to meld.
  5. Carefully transfer the soup to a blender and blend until completely smooth; alternatively, use an immersion blender directly in the pot.
  6. Return the pureed soup to the pot, stir in the fresh lemon juice and heavy cream, and heat gently without boiling.
  7. Season the soup with salt and black pepper to taste, then ladle into bowls and garnish with fresh parsley before serving.

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut milk or a plant-based cream. Adjust lemon juice to your preference for a stronger or milder citrus flavor.