Creamy Lemon Tuscan Artichoke Soup

$To make Creamy Lemon Tuscan Artichoke Soup, gather these simple ingredients: - 2 cans (14 oz each) artichoke hearts, drained and roughly chopped - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium Yukon gold potatoes, peeled and diced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream for a dairy-free option - 1 cup fresh spinach, chopped - Zest and juice of 1 lemon - 2 teaspoons dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish If you want to swap some ingredients, here are some easy ideas: - Use shallots instead of onion for a milder flavor. - Swap Yukon gold potatoes for red potatoes or sweet potatoes for a unique taste. - Replace heavy cream with almond milk or cashew cream for a lighter option. - Fresh spinach can be replaced with kale or Swiss chard for more texture. Fresh artichokes are great but can be tricky to prepare. Canned artichokes save time. They are already cooked, which makes cooking easier. You can use either, but I love canned artichokes for this soup. They add a nice taste without the hassle. If you choose fresh, cook them first. Then chop them before adding to the soup. This way, you’ll still enjoy that delicious artichoke flavor! {{ingredient_image_1}} To make Creamy Lemon Tuscan Artichoke Soup, you need to gather your tools. Grab a large pot and an immersion blender. This soup is simple but needs some prep time. You will chop the onion, garlic, potatoes, artichokes, and spinach. Make sure to measure the broth and cream. The lemon zest and juice will brighten the flavors. 1. Heat the Olive Oil: Start by heating the olive oil in a large pot over medium heat. 2. Sauté the Onion: Add the diced onion. Cook for about 5 minutes until it turns translucent. 3. Add Garlic: Stir in the minced garlic. Cook for one more minute until you smell its aroma. 4. Cook the Potatoes: Toss in the diced Yukon gold potatoes. Mix them well with the onion and garlic. 5. Add Broth: Pour in the vegetable broth. Bring the mixture to a boil. 6. Simmer: Lower the heat and let it simmer for 15-20 minutes. You want the potatoes to become soft. 7. Incorporate Artichokes and Lemon: Once the potatoes are tender, add the chopped artichoke hearts. Mix in the lemon zest and juice. Add the dried Italian herbs and season with salt and pepper. 8. Blend the Soup: Use an immersion blender to puree the soup until it’s creamy. If you don’t have one, transfer the soup in batches to a blender. 9. Add Cream and Spinach: Return the soup to the pot. Stir in the heavy cream or coconut cream. Add the chopped spinach and heat over low until the spinach wilts, about 5 minutes. 10. Final Taste Check: Taste the soup and adjust seasoning if needed. Using an immersion blender makes this process easy. Here are some tips: - Keep it Steady: Hold the blender steady in the pot to avoid splashes. - Blend in Batches: If the pot is too full, blend in smaller batches. - Check the Texture: Blend until the soup is creamy but still has some texture. You want a smooth blend, but a few chunks add character. These steps and tips will guide you to a delicious bowl of soup. Enjoy each creamy spoonful! To boost the taste of your creamy lemon Tuscan artichoke soup, add fresh herbs. Basil and thyme are great choices. You can also sprinkle in some red pepper flakes for a little heat. A splash of white wine can add depth too. Remember to taste as you go. This way, you can adjust the salt and pepper to your liking. If you want a dairy-free version, use coconut cream instead of heavy cream. It adds a nice richness without dairy. You can also try almond milk for a lighter option. Just remember to adjust your seasoning, as almond milk can be a bit sweet. This will keep your soup creamy and delicious without the dairy. This soup pairs well with many sides. A slice of crusty bread is a must. It’s perfect for dipping! A fresh salad with lemon vinaigrette can brighten the meal. You might also enjoy a light, crisp white wine, like Sauvignon Blanc, alongside the soup. These pairings make your meal complete and enjoyable. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh artichokes and spinach to enhance the flavor and nutritional value of the soup. Adjust Consistency: If you prefer a thicker soup, add more potatoes or use less broth. For a thinner consistency, simply add more broth until desired. Flavor Boost: Add a splash of white wine before blending for an extra layer of flavor that complements the lemon and artichokes beautifully. Storage Tips: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove to maintain its creamy texture. {{image_2}} You can change the flavor of your soup by using different herbs. Instead of dried Italian herbs, try fresh basil or dill. These herbs add a bright taste that pairs well with lemon. For a heartier soup, add proteins like cooked chicken or white beans. Shredded rotisserie chicken works great. If you prefer plant-based options, chickpeas or lentils make a nice addition. Just stir them in after you blend the soup. If you like heat, add jalapeños for a spicy kick. Dice one or two jalapeños and sauté them with the onion and garlic. This will give your soup a warm, zesty flavor. Adjust the amount based on your heat preference. Enjoy your twist! To store your leftover creamy lemon Tuscan artichoke soup, let it cool first. Pour the soup into an airtight container. Make sure to seal it well. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When you're ready to eat, take the soup out of the fridge. Pour it into a pot over medium heat. Stir it often until it warms up. You can also use a microwave. Heat it in a microwave-safe bowl for about two to three minutes. Stir halfway to heat it evenly. If you freeze the soup, it can last for up to three months. Use freezer-safe containers or bags. Leave a little space at the top for expansion. When you want to eat it, thaw it overnight in the fridge. Reheat it as mentioned above. This soup tastes great even after freezing! Yes, you can make this soup ahead of time. It tastes great after resting. Prepare the soup, let it cool, and store it in a sealed container. Keep it in the fridge for up to three days. When you are ready to serve, heat it on the stove. Stir well before serving to mix the flavors. This soup pairs well with several sides. A slice of crusty bread works great. You could also serve it with a fresh salad. A light Caesar or arugula salad adds a nice touch. If you want something heartier, try a grilled cheese sandwich. The cheese melts perfectly, adding a rich flavor. Making this soup vegan is simple. Replace the heavy cream with coconut cream or any plant-based cream. Use vegetable broth to keep it vegan-friendly. Check that your artichoke hearts and other ingredients are also vegan. This way, everyone can enjoy a creamy bowl of soup! In this article, we covered the key ingredients and how to work with them for your soup. We delved into preparation steps, cooking techniques, and hints for using an immersion blender. You learned how to enhance flavors, make it dairy-free, and discover perfect pairings. We also explored tasty variations, storage tips, and answered common questions. This soup offers endless options and great taste. Enjoy your cooking adventure!$

Creamy Lemon Tuscan Artichoke Soup

A rich and creamy soup featuring artichoke hearts, Yukon gold potatoes, and fresh spinach, brightened with lemon.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 cans artichoke hearts, drained and roughly chopped
1 medium onion, diced
3 cloves garlic, minced
2 medium Yukon gold potatoes, peeled and diced
4 cups vegetable broth
1 cup heavy cream or coconut cream for a dairy-free option
1 cup fresh spinach, chopped
1 lemon zest and juice
2 teaspoons dried Italian herbs (oregano, basil, thyme)
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley

Instructions

Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced Yukon gold potatoes to the pot and mix well. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are soft, add the chopped artichoke hearts, zest, and juice of the lemon. Mix in the dried Italian herbs and season with salt and pepper.
Use an immersion blender to puree the soup until creamy (or transfer to a blender in batches).
Return the soup to the pot and stir in the heavy cream (or coconut cream) and chopped spinach. Heat over low until the spinach is wilted, about 5 minutes.
Taste and adjust seasoning as needed before serving.

Notes

Serve the soup in bowls garnished with fresh parsley and a sprinkle of lemon zest for a vibrant finish. A slice of crusty bread on the side would complement the dish nicely!

Keyword artichoke, creamy, lemon, soup, vegetarian