Description
Zesty Tuscan Artichoke Soup is a cozy, Mediterranean-inspired blend of marinated artichokes, fresh herbs, and creamy broth. This vibrant dish is rich in flavor, comforting in texture, and delightfully simple to prepare. It’s the perfect meal for cool days or whenever you’re craving a bowl of nourishing, rustic elegance.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 celery stalk, finely diced
- 1 (14 oz) can marinated artichoke hearts, drained and quartered
- 3 cups low-sodium vegetable broth
- 1/2 cup full-fat coconut milk or heavy cream
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- Zest of 1 lemon
- Juice of 1/2 lemon (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Drizzle of extra virgin olive oil (optional, for garnish)
Instructions
- In a heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion and celery. Sauté for 5-6 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Stir in oregano, thyme, and red pepper flakes. Cook for 30 seconds to release flavors.
- Add artichoke hearts and cook for 2-3 minutes.
- Pour in vegetable broth. Bring to a boil, then reduce to a simmer for 10-12 minutes.
- Optional: Blend part or all of the soup using an immersion blender for desired texture.
- Stir in coconut milk or cream, lemon zest, and juice if using. Let warm through.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley and a drizzle of olive oil.