Description
A comforting and creamy soup with artichokes and a zesty lemon twist, perfect for chilly evenings.
Ingredients
Scale
- 1 can or 1 cup frozen Artichoke Hearts
- 1 sweet Onion (like Vidalia), chopped
- 2 cloves fresh Garlic, minced
- 4 cups low-sodium Vegetable Broth
- 1 cup Heavy Cream (or coconut milk for a lighter option)
- Juice and zest of 1 Fresh Lemon
- Fresh Herbs (Thyme or Basil), to taste
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
Instructions
- Heat equal parts olive oil and butter in a large pot over medium heat. Add chopped onion and garlic, and sauté until the onions are translucent, about 5 minutes.
- Add artichoke hearts, cooking for another minute.
- Pour in vegetable broth and bring to a gentle simmer for 15-20 minutes.
- Use an immersion blender to purée the soup until smooth.
- Stir in the heavy cream and adjust thickness with more broth if desired.
- Squeeze fresh lemon juice and fold in zest; season with salt and pepper.
- Garnish with herbs and serve warm with crusty bread or salad.
Notes
For added depth, consider incorporating sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
Keywords: soup, creamy, artichoke, lemon, vegetarian, comfort food, Italian cuisine