Experience the vibrant and refreshing flavors of Tuscany with this Lemony Tuscan Artichoke Soup. This delightful recipe combines the tang of fresh lemon with the earthy depth of artichokes, creating a soup that’s both comforting and invigorating. The addition of fresh herbs and a hint of garlic enhances the complexity of flavors, while the creamy texture, achieved with a touch of cream, makes this soup a luxurious treat. Perfect for a light lunch or as a starter for dinner, this soup is not only satisfying but also a wonderful way to enjoy artichokes, a vegetable celebrated in Tuscan cuisine. Whether you’re looking for a hearty meal or simply want to indulge in something flavorful and wholesome, this soup offers a delicious escape to the Italian countryside.
Ingredients:
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup frozen or fresh peas
- 1 large lemon, zested and juiced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional for a creamy texture)
For Garnish:
- Fresh parsley, chopped
- Lemon slices
- Crusty bread, for serving
Preparation:
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Step 2: Add Broth and Artichokes
Pour in the vegetable or chicken broth and bring to a gentle simmer. Add the chopped artichoke hearts and cook for about 10 minutes, allowing the flavors to meld together.
Step 3: Incorporate Peas and Herbs
Add the peas to the pot, followed by the lemon zest, lemon juice, dried thyme, and dried basil. Stir well and cook for another 5 minutes until the peas are tender and the soup is heated through. Season with salt and pepper to taste.
Step 4: Blend the Soup
For a smooth texture, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy. If using a blender, be cautious of the hot liquid.
Step 5: Add Cream (Optional)
If you prefer a creamier soup, stir in the heavy cream at this stage. Heat through gently, being careful not to bring it to a boil, as this can cause the cream to curdle.
COOKING Note:
Adjust the consistency of the soup according to your preference. If you like a thicker soup, blend it longer. For a thinner consistency, add more broth or water. If the soup becomes too thick after refrigerating, simply stir in a bit more broth when reheating.
Serving Suggestions:
Serve the Lemony Tuscan Artichoke Soup hot, garnished with chopped fresh parsley and lemon slices for a burst of color and flavor. This soup pairs beautifully with a slice of crusty bread or a side of crisp green salad. For a more substantial meal, consider adding a protein source such as grilled chicken or tofu.
Tips:
- Artichoke Hearts: For a more authentic flavor, use fresh artichokes if available. Cook them separately and add to the soup for an extra touch of freshness.
- Vegan Version: To make this soup vegan, omit the heavy cream or substitute with coconut milk or a plant-based cream alternative.
- Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months. Reheat gently on the stovetop.
- Herb Variations: Experiment with different herbs like rosemary or oregano to customize the flavor profile of the soup to your liking.
Prep Time:
- 15 minutes
Cooking Time:
- 20 minutes
Total Time:
- 35 minutes
Nutritional Information:
Per serving (based on 4 servings):
- Calories: 190 kcal
- Protein: 4 g
- Sodium: 800 mg
Conclusion:
This Lemony Tuscan Artichoke Soup is a delightful and refreshing option for any meal. Its blend of artichokes, peas, and vibrant lemon creates a soup that is both satisfying and light, perfect for any season. The creamy texture adds a touch of luxury, making it a standout dish whether you’re enjoying a cozy night in or serving guests. With its easy preparation and versatile serving options, this recipe is sure to become a staple in your kitchen.
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Lemony Tuscan Artichoke Soup
- Total Time: 35 minutes
Ingredients
Ingredients:
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup frozen or fresh peas
- 1 large lemon, zested and juiced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional for a creamy texture)
For Garnish:
- Fresh parsley, chopped
- Lemon slices
- Crusty bread, for serving
Instructions
Preparation:
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Step 2: Add Broth and Artichokes
Pour in the vegetable or chicken broth and bring to a gentle simmer. Add the chopped artichoke hearts and cook for about 10 minutes, allowing the flavors to meld together.
Step 3: Incorporate Peas and Herbs
Add the peas to the pot, followed by the lemon zest, lemon juice, dried thyme, and dried basil. Stir well and cook for another 5 minutes until the peas are tender and the soup is heated through. Season with salt and pepper to taste.
Step 4: Blend the Soup
For a smooth texture, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy. If using a blender, be cautious of the hot liquid.
Step 5: Add Cream (Optional)
If you prefer a creamier soup, stir in the heavy cream at this stage. Heat through gently, being careful not to bring it to a boil, as this can cause the cream to curdle.
Notes
Adjust the consistency of the soup according to your preference. If you like a thicker soup, blend it longer. For a thinner consistency, add more broth or water. If the soup becomes too thick after refrigerating, simply stir in a bit more broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 190
- Sodium: 800
- Protein: 4