Lemony Tuscan Artichoke Soup

Lemony Tuscan Artichoke Soup

This flavorful soup is packed with artichokes, brightened by lemon, and bursting with Tuscan flair. It’s perfect for a light lunch or a cozy appetizer.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• Pinch of red pepper flakes (optional)
• 2 (14-ounce) cans artichoke hearts, drained and chopped
• ½ cup marinated sun-dried tomatoes, sliced
• 32 ounces chicken or vegetable broth
• 1 tablespoon lemon juice
• 1 cup packed fresh spinach
• 1 cup heavy cream (or for a lighter option, low-fat cream or unsweetened almond milk)
• Salt and freshly cracked black pepper, to taste
• ¼ cup grated Parmesan cheese, for serving (optional)

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add celery, onion, and garlic. Sauté for 5-7 minutes, or until softened.
2. Add red pepper flakes (if using) and cook for another 30 seconds, stirring constantly.
3. Stir in chopped artichokes and sun-dried tomatoes. Cook for 1 minute.
4. Pour in chicken broth and lemon juice. Bring to a simmer and cook for 10 minutes.
5. Add spinach and cook until wilted, about 1 minute.
6. Using an immersion blender or transferring soup to batches in a blender, puree the soup until smooth (leave some texture if desired).
7. Stir in heavy cream (or lighter alternative) and season with salt and pepper to taste.
8. Heat for an additional minute or two, until warmed through.
9. Serve immediately with a sprinkle of Parmesan cheese (optional).

Tips:

• For a richer flavor, roast the artichoke hearts before adding them to the soup. Simply toss them with olive oil, salt, and pepper, and roast in a preheated 400°F (200°C) oven for 15-20 minutes, or until tender.
• Don’t have fresh spinach? You can substitute frozen spinach (thawed and squeezed dry) or another leafy green like kale or Swiss chard.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.
• To make the soup vegan, use vegetable broth and omit the Parmesan cheese. You can also use a vegan cream alternative like cashew cream.
• For a creamier soup, add an extra ¼ cup of heavy cream (or lighter alternative) before serving.