Description
This Zesty Tuscan Artichoke Soup is a creamy, flavorful dish perfect for a cozy meal. Combining tender artichoke hearts with aromatic herbs, garlic, and a touch of cream, this soup offers a smooth texture and a delightful Mediterranean-inspired taste. It’s easy to prepare in under 35 minutes and served warm with optional garnishes like Parmesan cheese, fresh parsley, or croutons for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Garnish
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley (optional)
- Croutons (optional)
- A drizzle of olive oil (optional)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the Artichokes and Herbs: Stir in the chopped artichoke hearts, dried oregano, dried basil, and red pepper flakes if using. Cook for 2 to 3 minutes to allow the flavors to meld together.
- Build the Soup Base: Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer for 10 minutes to develop flavors.
- Blend the Soup: Use an immersion blender to puree the soup in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and then return it to the pot.
- Add the Cream: Stir in the heavy cream and cook over low heat for 5 minutes, ensuring the soup is heated through but not boiling. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, fresh parsley, croutons, or a drizzle of olive oil as desired. Serve warm and enjoy.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- Use low-sodium vegetable broth if you want to control the salt content.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the cream.
- Adjust the red pepper flakes according to your preferred spice level or omit if sensitive to spice.
