Name: Creamy Lemony Tuscan Artichoke Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 tbsp extra-virgin olive oil; 1 tbsp butter (optional, for extra richness); 1 small onion, diced; 3 cloves garlic, minced; 4 cups vegetable or chicken broth; 2 cups artichoke hearts (fresh, canned or frozen, drained and chopped); 1 tsp dried thyme (or 1 tbsp fresh thyme); ½ tsp dried oregano; ½ tsp salt (adjust to taste); ¼ tsp black pepper; Juice and zest of 1 lemon; ½ cup heavy cream (or coconut milk for a dairy-free version) — optional; ½ cup grated Parmesan (optional, for extra flavor); Fresh parsley, chopped, for garnish

A bright and comforting Mediterranean-inspired soup, this Creamy Lemony Tuscan Artichoke Soup blends tender artichoke hearts with lemon, garlic, and herbs to create a creamy yet light dish. I love how it strikes the perfect balance between rich and refreshing. It’s ideal for cozy weeknights, paired with crusty bread or a simple green salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp extra‑virgin olive oil

1 tbsp butter (optional, for extra richness)

1 small onion, diced

3 cloves garlic, minced

4 cups vegetable or chicken broth

2 cups artichoke hearts (fresh, canned or frozen, drained and chopped)

1 tsp dried thyme (or 1 tbsp fresh thyme)

½ tsp dried oregano

½ tsp salt (adjust to taste)

¼ tsp black pepper

Juice and zest of 1 lemon

½ cup heavy cream (or coconut milk for a dairy‑free version) — optional

½ cup grated Parmesan (optional, for extra flavor)

Fresh parsley, chopped, for garnish

Directions

I start by warming the olive oil and butter in a large pot over medium heat. Then I sauté the diced onion and minced garlic until they’re soft and fragrant, which usually takes about 3 to 4 minutes.

Next, I add the chopped artichoke hearts along with thyme, oregano, salt, and black pepper. I pour in the broth and let everything simmer gently so the flavors can blend—usually for about 15 to 20 minutes.

If I want a smooth texture, I use an immersion blender right in the pot or carefully blend it in batches. For a chunkier version, I leave it as is.

Then I stir in the lemon juice and zest. If I’m going for a creamier version, I add the heavy cream or coconut milk and let it simmer for a couple more minutes.

Before serving, I always taste and adjust the seasoning if needed. I ladle the soup into bowls and top it with a sprinkle of Parmesan and fresh parsley. A slice of warm, crusty bread completes the meal.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: ~230 per serving (varies depending on whether cream and Parmesan are added)

Variations

Vegan version: I skip the butter, cream, and Parmesan, and use coconut milk for creaminess.

Add protein: Sometimes I stir in shredded rotisserie chicken or white beans for a heartier bowl.

Extra veggies: I’ve added spinach, kale, or even chopped zucchini during the simmering step for more greens.

Spicy kick: A pinch of red pepper flakes adds some heat if I’m in the mood.

More lemon: If I want it tangier, I add a splash of lemon juice just before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over low heat or in the microwave in 30-second bursts, stirring in between. If it thickens too much, I add a splash of broth or water to loosen it up. This soup also freezes well—without the cream or Parmesan—for up to 2 months.

FAQs

Can I use canned artichokes for this recipe?

Yes, I often use canned artichoke hearts. I make sure to drain and rinse them before chopping.

Is it necessary to blend the soup?

No, I leave it chunky if I’m short on time or want more texture. Blending gives it a creamy consistency, though, which I really enjoy.

Can I make this soup dairy-free?

Absolutely. I skip the butter, cream, and Parmesan, and use coconut milk instead—it still turns out creamy and flavorful.

What kind of broth works best?

I usually go with vegetable broth for a vegetarian option, but chicken broth adds extra depth and works great if I’m not keeping it meatless.

Can I make it ahead of time?

Yes, I often make it a day ahead. The flavors deepen overnight, and it reheats beautifully the next day.

Conclusion

Lemony Tuscan Artichoke Soup is one of those recipes I turn to when I want something nourishing, light, and full of flavor. It’s quick to make, adaptable to different diets, and comforting any time of year. Whether I’m making it for a weeknight dinner or meal-prepping for the week, it always delivers.

📖 Recipe:

Creamy Lemony Tuscan Artichoke Soup

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Author: Sophia
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A bright and comforting Mediterranean-inspired soup, this Lemony Tuscan Artichoke Soup blends tender artichoke hearts with lemon, garlic, and herbs to create a creamy yet light dish. Perfect for cozy weeknights, it’s easy to prepare and full of fresh, vibrant flavor.