Creamy Lemony Tuscan Artichoke Soup
A delightful soup bursting with vibrant flavors, combining the earthiness of artichokes and the brightness of lemon in a creamy texture.
Ingredients
Base 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) Salt
- Fresh cracked black (to taste) black pepper
Finishing Ingredients
- 1 cup packed fresh spinach
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced celery, onion, and minced garlic; sauté until soft.
- Stir in the red pepper flakes, artichoke hearts, and sun-dried tomatoes; cook for 2 minutes.
- Pour in the chicken stock and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add the lemon juice, salt, and pepper; stir well.
- Mix in the spinach, heavy cream, and cheese; cook until heated through.
- Adjust seasoning, if needed, and serve hot.
Notes
Add a squeeze of fresh lemon juice just before serving for extra zing. Customize with different cheeses or more vegetables as preferred. Serve with grilled cheese sandwiches for a comforting meal.