Description
This Zesty Tuscan Artichoke Soup is a creamy, flavorful blend of tender artichoke hearts, aromatic herbs, and a touch of heat from red pepper flakes. It combines sautéed onions and garlic with vegetable broth and rich heavy cream to create a comforting yet vibrant soup that’s perfect for a light lunch or starter. Garnished with Parmesan cheese and fresh parsley, this soup brings a taste of Tuscany to your table in just 35 minutes.
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)
- Olive oil drizzle (optional)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn the garlic.
- Add the Artichokes and Herbs: Add the chopped artichoke hearts, dried oregano, dried basil, and red pepper flakes if using. Stir to combine and cook for 2–3 minutes, allowing the flavors to meld and the artichokes to warm through.
- Build the Soup Base: Pour the vegetable broth into the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for 10 minutes to deepen the flavors.
- Blend the Soup: Use an immersion blender to puree the soup until smooth directly in the pot. If you don’t have an immersion blender, carefully 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 heat the soup over low heat for 5 minutes, making sure not to bring it to a boil. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the warm soup into bowls and garnish with grated Parmesan cheese, fresh parsley, croutons, or a drizzle of olive oil as desired. Serve immediately for the best flavor and texture.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative and omit Parmesan cheese or use a vegan cheese substitute.
- If you prefer a chunkier texture, blend only half of the soup and mix in the remaining artichokes before serving.
- Adjust red pepper flakes according to your heat preference or omit entirely for a milder soup.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop to prevent cream from curdling.
- Croutons add a nice crunch, but toasted nuts like pine nuts can also be a delicious garnish.
