Creamy Tuscan Artichoke Soup Recipe for Cozy Nights

Delight in this gluten-free, vegetarian-friendly Tuscan Artichoke Soup that's quick to make and irresistibly soothing.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 bowls

Course: Dinner

Cuisine: Italian

Calories: 270

Ingredients Equipment Method Nutrition Notes

Ingredients

Soup Ingredients

2 cups Artichoke Hearts fresh or frozen recommended
4 cups Vegetable Broth can substitute with chicken broth
1 cup Heavy Cream coconut milk for dairy-free version
3 cloves Garlic minced
1 medium Onion finely chopped yellow onion preferred
2 tablespoons Lemon Juice fresh juice preferred
1 tablespoon Fresh Herbs (Basil/Thyme) can substitute with dried if necessary
to taste Salt
to taste Pepper

Equipment

large pot
Immersion Blender

Method

Preparation Steps

In a large pot, heat a drizzle of olive oil over medium heat. Add the finely chopped onions and minced garlic, stirring for about 3 minutes until translucent and fragrant.
Incorporate the artichoke hearts, stirring gently for about 2 minutes.
Pour in the vegetable broth and bring to a simmer. Cook uncovered for about 10 minutes.
Using an immersion blender, purée the soup until smooth, adjusting for texture as desired.
Return the blended soup to low heat, gently stirring in the heavy cream and fresh lemon juice.
Ladle the hot soup into bowls and garnish with a sprinkle of fresh herbs.

Nutrition

Serving: 1bowlCalories: 270kcalCarbohydrates: 15gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 470mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 12mgCalcium: 90mgIron: 1.5mg

Notes

For best results, use fresh or frozen artichokes. Adjust creaminess by blending partially. Store leftovers in an airtight container for up to 3 days.

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