Description
A creamy, tangy soup with tender artichoke hearts and bright lemon flavor that makes for a light yet satisfying meal.
Ingredients
Scale
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cans (14–15 oz each) quartered artichoke hearts, drained or 3 cups thawed frozen artichoke hearts
- 4 cups low-sodium chicken or vegetable broth
- Zest and juice of 1 large lemon
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup grated Parmesan
- 1/4 cup heavy cream or a dairy-free alternative
- Salt and pepper to taste
- Drizzle of good olive oil for finishing
Instructions
- Sauté onion and garlic in olive oil over medium heat until translucent, about 5 minutes.
- Add artichokes, broth, lemon zest and juice, thyme, and bay leaf; simmer over medium-low for 15–20 minutes.
- Remove the bay leaf, stir in Parmesan and cream, then partially puree about one-third of the soup with an immersion blender.
- Season with salt and pepper, and finish with a drizzle of olive oil.
Notes
Use fresh artichokes for a more robust flavor, and consider adding a scoop of herbed pesto for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sauté, Simmer, Blend
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg