This creamy lemony Tuscan artichoke soup is a smooth, herbaceous blend of artichokes, potatoes, lemon, and cream — a cozy yet bright Mediterranean-inspired soup perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2 tbsp olive oil
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1 medium yellow onion, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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2 cups canned or frozen artichoke hearts, chopped
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1 large Yukon gold potato, peeled and diced
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1 tsp dried thyme (or 1 tbsp fresh)
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4 cups vegetable broth
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½ cup heavy cream (or coconut cream)
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Zest of 1 lemon
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Juice of 1 lemon (about 2 tbsp)
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Salt and black pepper, to taste
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Optional: 2 cups fresh spinach
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Garnish: chopped parsley, shaved Parmesan, olive oil drizzle
Instructions
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In a large pot, heat olive oil over medium heat. Add onion and celery; cook 5–6 minutes until soft.
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Add garlic, potatoes, and artichoke hearts. Cook for 3–4 minutes.
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Stir in thyme, salt, pepper, and pour in broth. Bring to a boil, then reduce to simmer for 15–20 minutes.
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Once potatoes are tender, blend the soup until smooth using an immersion blender or in batches.
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Return to low heat. Stir in cream, lemon zest, and juice. Taste and adjust seasoning.
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Serve hot with garnishes of choice and a side of bread.