Description
This creamy and zesty Tuscan Artichoke Soup is the perfect blend of flavors, combining artichokes, lemon, and herbs in a comforting bowl. It’s easy to make, gluten-free and vegan-friendly with simple substitutions, and ideal for both weeknight dinners and special occasions.
Ingredients
Scale
Scale Options: 1x, 2x, 3x
- 1/4 cup (4 tablespoons) butter
- 1 small white onion, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken or vegetable stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 (14-ounce) jars artichoke hearts, drained
- 1/4 cup freshly squeezed lemon juice
- Fine sea salt and freshly cracked black pepper, to taste
- Optional Toppings: smoked paprika, lemon slices, fresh herbs
Instructions
- Separate the artichoke hearts. Slice off the ends and fluff the petals.
- In a large stockpot, melt butter over medium-high heat. Sauté onion and celery for 5-6 minutes until softened. Add garlic and sauté for 1-2 minutes until fragrant.
- Stir in the flour and cook for 1 minute, stirring frequently.
- Add stock, bay leaves, thyme, and artichoke ends. Bring to a simmer and cook for 5 minutes.
- Remove bay leaves and puree the soup with an immersion blender until smooth.
- Stir in the artichoke petals and lemon juice. Season with salt and pepper to taste.
- Serve warm, garnished with smoked paprika, lemon slices, or fresh herbs.
Notes
- Vegan Option: Use vegan butter and vegetable stock.
- Gluten-Free Option: Replace flour with a cornstarch slurry.
- Blender Tip: If using a traditional blender, work in batches and vent the lid to release steam.
- Prep Time: 15 minutes
- Cook Time: 20 mins
- Category: Main Dish or Appetizer
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 20mg