Lemony Tuscan Artichoke Soup

A vibrant and refreshing soup that combines the earthy flavors of artichokes with the zesty brightness of lemon, perfect for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: Italian, Vegan

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups artichoke hearts, chopped Fresh or canned artichoke hearts can be used.
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth Use gluten-free broth if needed.
1 large lemon, juiced and zested Fresh lemon is recommended for the best flavor.
1/4 cup fresh parsley, chopped
1 teaspoon thyme Can be substituted with dill or rosemary.
Salt and pepper to taste
2 tablespoons olive oil For sautéing.

Method

Cooking

In a pot, heat olive oil over medium heat.
Add the diced onion and minced garlic, sauté until translucent and fragrant.
Stir in the chopped artichokes and cook for a few minutes until warmed through.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
Stir in the lemon juice, lemon zest, chopped parsley, thyme, salt, and pepper. Give it a good stir.
For a smooth texture, blend the soup until smooth if desired. Serve hot and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months.