Name: Creamy Lemony Tuscan Artichoke Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tuscan
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; 1 cup packed fresh spinach; 32 ounces chicken stock or broth; 1 Tbsp lemon juice; salt (to taste); fresh cracked black pepper (to taste); 1/2 cup heavy cream; 1 cup shredded or grated Asiago or Parmesan cheese

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Introduction

This Creamy Lemony Tuscan Artichoke Soup is a delightful blend of tangy, savory, and comforting flavors. Ready in just 30 minutes, it’s perfect for a quick weeknight meal or a cozy lunch that feels special.

A close-up of a creamy soup served in a white bowl on a white marbled surface with a striped cloth underneath. The soup has a light yellow, slightly frothy broth filled with several layers: at the bottom, tender artichoke hearts with pale green and yellow tones; scattered dark green leafy pieces; dried red chili peppers adding a deep red color; topped with shredded white cheese and freshly cracked black pepper. A metal spoon rests inside the bowl, partially dipped in the soup. 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 diced celery, onion, garlic, and red pepper flakes. Sauté for about 5 minutes, stirring often, until the vegetables are softened.
Step 2: Add the chopped artichoke hearts, sliced sun-dried tomatoes, chicken stock, and lemon juice to the pot. Bring to a simmer and cook for another 5 minutes to blend the flavors.
Step 3: Stir in the fresh spinach, then pour in the heavy cream. Return the soup to a gentle simmer. Season with salt and fresh cracked black pepper to your taste.
Step 4: Remove the soup from heat and stir in the shredded Asiago or Parmesan cheese until melted and combined. Serve warm, topped with extra cheese and fresh cracked black pepper if desired.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken stock.
Swap the heavy cream for coconut milk for a dairy-free option with a subtle sweetness.
Add a sprig of fresh thyme or rosemary while simmering for extra herbal depth.
If you prefer a thicker soup, puree a portion of the soup before adding the cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring frequently to prevent the cream from separating. Avoid boiling after adding cheese and cream to keep the texture smooth.

How to Serve

A white bowl filled with creamy soup containing visible layers of chopped green spinach leaves, yellow artichoke hearts, and red sun-dried tomatoes, topped with shredded white cheese and cracked black pepper. The soup's surface is smooth with a yellow tone mixed with white cream swirls. The bowl is placed on a green and white checkered cloth on a wooden cutting board, surrounded by slices of toasted bread with a golden brown crust on the left side. Fresh sprigs of green herbs and clusters of bright red cherry tomatoes on the vine lay around the bowl on the white marbled texture background. A shiny metal spoon rests beside the bowl on the cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, but be sure to cook and prep the fresh artichokes properly before adding them to the soup, which can add additional time. Canned artichokes are convenient and work well to keep the recipe quick.

Is this soup good for freezing?

This soup can be frozen, but the texture of the cream and cheese may change upon thawing. It’s best to freeze before adding cream and cheese, then stir them in after reheating.