Description
Creamy Lemony Tuscan Artichoke Soup is a comforting and vibrant dish that encapsulates the essence of Italian cuisine. Each spoonful delivers a delightful balance of creamy richness from heavy cream and the zesty brightness of fresh lemon zest, complemented by tender artichokes. This soup is perfect for chilly nights or as a crowd-pleasing appetizer at gatherings. Quick to prepare, it promises warmth and joy around the dinner table.
Ingredients
Scale
- 2 cups artichoke hearts (canned or frozen)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Zest of 1 lemon
- 2 cups fresh spinach
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant, about 4 minutes.
- Add artichoke hearts, salt, and pepper; stir for another 2 minutes.
- Pour in vegetable broth and bring to a gentle simmer for 10 minutes.
- Blend the mixture with an immersion blender until smooth (or use a traditional blender).
- Lower the heat and stir in heavy cream and spinach; warm through for about 5 minutes.
- Finish with fresh lemon zest before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg
Keywords: - For added depth, consider using fresh herbs like basil or parsley.- Customize by adding roasted red peppers or swapping out artichokes for other vegetables such as zucchini.- Store leftovers in an airtight container in the fridge for up to three days, reheating gently on the stove.