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To make Lemony Tuscan Artichoke Soup, you need a few key ingredients: - 2 cans (14 oz each) artichoke hearts, drained and quartered - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 medium potato, peeled and cubed Artichoke hearts are the star of this soup. They add a unique flavor and texture. Onions and garlic create a tasty base. The potato adds creaminess when you blend it. Vegetable broth gives depth to the soup. Next, we have the seasonings and extras that really bring this soup to life: - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Croutons or toasted bread (for serving) Olive oil helps to sauté the onions and garlic. Oregano and thyme add earthy notes. Lemon juice and zest brighten the flavor. Don’t forget salt and pepper for seasoning! Fresh parsley makes a lovely garnish and adds color. Croutons or toasted bread give a nice crunch when serving. {{ingredient_image_1}} First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion. Sauté it until it turns translucent, which takes about 5 minutes. Next, add 3 minced garlic cloves. Cook for another minute until the garlic smells good. This mix is the start of our soup, and it fills your kitchen with a warm aroma. Next, add 2 cans of drained and quartered artichoke hearts to the pot. Stir in 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Cook this mix for 2 to 3 minutes. This step helps the flavors blend and makes the soup even tastier. Now, it’s time to add the main ingredients. Put in 1 peeled and cubed medium potato along with 4 cups of vegetable broth. Bring the pot to a boil, then turn the heat down low. Let it simmer for about 15 to 20 minutes. The potato should be tender after this time. Once the potatoes are cooked, use an immersion blender to blend the soup. You can blend until smooth or leave some chunks if you want a thicker texture. Blending gives the soup a creamy feel and makes it rich and comforting. After blending, stir in the juice and zest of 1 lemon. This adds a bright flavor that makes the soup special. Season with salt and pepper to taste. Let it simmer for another 5 minutes. This helps the new flavors mix in well. When serving, ladle the soup into bowls. Garnish with fresh chopped parsley for a pop of color. Add croutons or toasted bread on the side for a crunchy contrast. Enjoy the deliciousness of this Lemony Tuscan Artichoke Soup! Using fresh ingredients makes a big difference in taste. Fresh artichoke hearts add a bright flavor. Chopped onion and minced garlic bring a nice smell. Sauté them well to make the base extra tasty. Heat olive oil in a pot on medium heat. Add the onion first, cooking until it's clear. This should take about 5 minutes. Then, add the garlic for one more minute. This step wakes up the flavors! I recommend using an immersion blender for this soup. It’s easy and quick. You can blend the soup right in the pot. If you want a smoother texture, blend it all. If you like some chunks, blend only half of it. This gives the soup a nice mix of textures. For a traditional blender, let the soup cool a bit before blending. Always be careful to avoid splatters! Pair this soup with crusty bread or croutons. They add a nice crunch and flavor. You can also sprinkle fresh parsley on top for color. This makes it look pretty too! When storing leftovers, put the soup in an airtight container. It stays fresh in the fridge for about 3 days. To reheat, use the stove or microwave. Add a splash of broth to boost the flavor if needed. Enjoy your meal! Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup. If available, substitute fresh oregano and thyme for the dried versions for a more vibrant taste. Adjust Consistency: If you prefer a creamier soup, consider adding a splash of coconut milk or a dollop of sour cream before serving for extra richness. Customize Your Garnish: Try adding a sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze on top for an extra layer of flavor. Make It Ahead: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove and add a bit more broth if it thickens too much. {{image_2}} You can mix things up with different veggies in this soup. Try using spinach or kale for more greens. If you want protein, add cooked chicken or white beans. For a gluten-free option, make sure your broth is certified gluten-free. You can also swap the potato for sweet potato for a hint of sweetness. If you need a dairy-free version, skip the cream or use a plant-based cream. Herbs and spices can change the soup's taste. Add basil or rosemary for a new twist. A pinch of red pepper flakes gives it a nice kick. For a creamy version, stir in coconut milk or heavy cream after blending. This adds richness and smoothness to the soup. You can also try a splash of white wine for added depth. Seasonal ingredients can brighten your soup. In the fall, add roasted butternut squash. In summer, toss in fresh corn or diced tomatoes. If you want to make it a pasta dish, cook some small pasta like orzo or ditalini separately and mix it in. This turns the soup into a hearty meal that fills you up. To keep your soup fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. The soup will stay good for about three to four days. If you want to save it longer, consider freezing it. Use freezer-safe containers or bags. Make sure to leave some space for expansion. The soup will last for up to three months in the freezer. You can reheat the soup in two ways: microwave or stovetop. For the microwave, pour the soup into a bowl and cover it. Heat in short bursts, stirring in between to warm it evenly. For the stovetop, pour the soup into a pot. Heat it on low, stirring often, until warm. To boost the flavor, add a splash of lemon juice or a pinch of salt before serving. Most ingredients stay fresh for a week. Artichoke hearts in a can last long if stored properly. Check the expiration date on the can. Fresh potatoes last for weeks in a cool, dry place. If the soup has been cooked, look for signs of spoilage. If it smells off or has mold, it's best to toss it. Always trust your senses when it comes to food safety. Can I use frozen artichoke hearts? Yes, you can use frozen artichoke hearts. Just thaw and drain them first. They will still add great flavor to your soup! How long does the soup last in the fridge? The soup lasts about 3 to 5 days in the fridge. Store it in an airtight container for the best results. Is this soup vegan-friendly? Yes, this soup is vegan-friendly! It uses vegetable broth and no animal products. Enjoy it guilt-free! Nutrition benefits of artichokes and potatoes Artichokes are rich in fiber, which aids digestion. They also have antioxidants that help fight inflammation. Potatoes provide vitamins C and B6, plus potassium. Together, they make this soup healthy and hearty. How to make a thicker soup? To thicken your soup, blend more of it until smooth. You can also add a bit more potato. This adds texture and keeps it filling. Can I add proteins like chicken or beans? Absolutely! You can add cooked chicken for extra protein. Canned beans, like white beans, work well too. Just stir them in before blending for a tasty twist. Lemony Tuscan Artichoke Soup offers bright flavors and an easy preparation process. We discussed the key ingredients, including artichoke hearts and fresh herbs. I shared step-by-step cooking instructions and helpful tips for the best taste. You can even explore variations to suit your diet. Remember to store leftovers properly for later enjoyment. Enjoy this delicious soup that warms the heart and nourishes the body!

Lemony Tuscan Artichoke Soup

A flavorful and comforting soup made with artichoke hearts, potatoes, and a hint of lemon.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Italian
Servings 4

Ingredients
  

  • 2 cans artichoke hearts, drained and quartered
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 medium potato, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 unit Juice of 1 lemon
  • 1 unit Zest of 1 lemon
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped
  • for serving Croutons or toasted bread

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the artichoke hearts, oregano, and thyme, cooking for another 2-3 minutes to allow the flavors to combine.
  • Add the cubed potato and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potato is tender.
  • Once the potatoes are cooked, use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
  • Stir in the lemon juice and zest, and season with salt and pepper to taste. Simmer for an additional 5 minutes to let the flavors meld.
  • Serve the soup hot, garnished with fresh parsley and accompanied by croutons or toasted bread for added crunch.

Notes

For a chunkier texture, blend only half of the soup.
Keyword artichoke, lemon, soup, vegetarian