Description
A delightful soup with creamy textures and tangy lemon, perfect for quick dinners or cozy lunches. This vegetarian-friendly dish is both comforting and refreshing.
Ingredients
Scale
- 2 cups canned or frozen artichoke hearts
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- Juice of 2 fresh lemons
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the onions and garlic until the onions turn translucent (about 3 minutes).
- Add the artichoke hearts and sauté for another 2 minutes.
- Pour in the vegetable broth and bring to a gentle simmer (about 10 minutes).
- Blend the soup until smooth with an immersion blender.
- Add the heavy cream and lemon juice, then season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a vegan option, substitute heavy cream with coconut milk and adjust seasoning as needed.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Tuscan soup, artichoke soup, vegetarian soup, creamy soup, lemon soup