Description

Lemony Tuscan Artichoke Soup is a rich yet refreshing Mediterranean-inspired dish that combines the earthy, nutty taste of artichokes with the bright acidity of fresh lemon. Infused with garlic, onions, and fragrant Tuscan herbs, this soup is a perfect balance of creamy and tangy flavors. Whether served warm or chilled, it’s a comforting, wholesome dish that highlights the simplicity and elegance of Tuscan cuisine.

This soup can be enjoyed in a smooth and creamy consistency or left chunky for more texture. It’s naturally vegetarian, but can be adapted to be vegan, dairy-free, or protein-packed with just a few adjustments. Serve it as an appetizer, a light main course, or a side dish, paired with crusty bread, fresh salads, or a crisp glass of white wine.

Ingredients

Scale

2 Tbsp extra virgin olive oil
3 stalks celery, diced
1 medium yellow onion, diced
4 cloves garlic (2 if very large) minced or crushed
pinch red pepper flakes
14 ounces canned artichoke hearts drained and chopped. Use up to 2 cans if you prefer more artichokes in your soup.
1/2 cup marinated sun dried tomatoes, sliced
32 ounces chicken stock or broth*
1 Tbsp lemon juice (1/2 lemon)
salt and fresh cracked black pepper
1 cup packed fresh spinach. Use baby spinach or slice regular spinach into thinner shreds.
1/2 cup heavy cream
1 cup shredded or grated Asiago or Parmesan cheese

Instructions

Heat the olive oil in a large soup pot or Dutch oven and saute the celery, onion, garlic, and red pepper flakes for about 5 minutes to soften, stirring often.
Add the artichokes to the pan, along with the sun-dried tomatoes, chicken stock, and lemon juice. Bring to a simmer and simmer for another 5 minutes.
Stir the spinach into the soup, and then add the cream. Bring back to a simmer. Add salt and fresh cracked pepper to taste.
Off the heat stir in the cheese, and serve topped with a little more cheese and fresh cracked pepper.

Notes

Choosing the Right Artichokes

Fresh artichokes offer the best flavor but require more preparation.
Canned artichokes are convenient but should be rinsed well to remove excess brine.
Frozen artichokes retain their natural flavor and texture, making them an excellent choice.

Balancing the Lemon Flavor

Start with half the lemon juice and adjust to taste.
If the soup is too tart, balance it with a pinch of sugar, honey, or extra cream.

Texture & Consistency Options

For a creamy version, blend the soup completely and add heavy cream or coconut milk.
For a chunky version, blend only half of the soup and leave some artichoke pieces intact.
For a thicker soup, add white beans or a small potato before blending.

Storage & Meal Prep

Refrigerate leftovers for up to 4 days in an airtight container.
Freeze for up to 3 months (without cream).
Reheat gently on the stovetop, adding a bit of broth or water if needed.

Serving Suggestions

Pair with: Garlic bread, Parmesan crostini, or a fresh arugula salad.
Wine pairing: Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay.