The Best Creamy Tuscan Artichoke Soup Recipe for Fall
A rich and velvety Tuscan-inspired soup featuring tender artichoke hearts, sun-dried tomatoes, and fresh spinach in a bright lemony cream broth. Ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
2 tablespoons olive oil
1 cup yellow onion, chopped
2 ribs celery, finely chopped
4 cloves garlic, minced
1 teaspoon red pepper flakes
2 cans (14 oz each) artichoke hearts, drained and quartered
1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
4 cups vegetable broth
1 teaspoon dried thyme
3 cups fresh baby spinach
1 tablespoon fresh lemon juice
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and celery until soft (5-7 mins).
3. Add garlic and red pepper flakes; cook 1 min.
4. Stir in artichokes, sun-dried tomatoes, broth, and thyme.
5. Simmer covered for 15 minutes.
6. Stir in spinach and lemon juice until wilted.
7. Lower heat; stir in heavy cream and Parmesan until melted.
8. Season with salt and pepper. Serve hot.
Notes
Use coconut milk for a dairy-free version.
Serve with crusty sourdough bread.
Leftovers store well for up to 3 days.