Can I use canned or frozen artichokes?

Yes — frozen or canned (rinsed) work wonderfully and save prep time. Frozen usually gives the best texture in blended soups.

How do I make it thicker without cream?

Blend in a small boiled potato or a can of white beans — both add body and stay gluten-free.

Is this suitable as a main dish?

Absolutely. Add beans or shredded chicken and serve with bread; it becomes a satisfying Soup Entree .

Can I make this in an Instant Pot?

Yep. Sauté aromatics in the pot, add artichokes and broth, pressure cook 8–10 minutes, then blend and finish with lemon and cream.

Light Comfort Food — Creamy Lemony Tuscan Artichoke Soup

Description

Bright, herb-scented, and comforting — this Lemony Tuscan Artichoke Soup pairs the mild nuttiness of artichokes with a lively lemon finish. It’s flexible (chunky or smooth), easy to adapt (vegan or creamy), and perfect as a light main or a starter. Ready in about 45 minutes, it’s the kind of bowl you’ll make again and again.

Ingredients

Scale

2 tbsp extra-virgin olive oil
1 tbsp butter (optional, for extra silk)
3 stalks celery, finely diced
1 medium yellow onion, diced
3–4 garlic cloves, minced
Pinch of red pepper flakes (optional)
14 oz canned artichoke hearts, drained and chopped (use 2 cans if you love artichokes)
½ cup marinated sun-dried tomatoes, sliced
32 oz (4 cups) chicken or vegetable stock
1 tbsp fresh lemon juice (about ½ lemon)
Salt and freshly cracked black pepper, to taste
1 cup packed baby spinach (or thinly sliced regular spinach)
½ cup heavy cream (or coconut milk for dairy-free)
1 cup grated Asiago or Parmesan
Fresh parsley, for garnish

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Instructions

Warm the olive oil (and butter, if using) in a large pot over medium heat. Add celery, onion, garlic, and red pepper flakes; sauté until the vegetables soften (about 5 minutes). Don’t let the garlic burn.
Stir in the chopped artichokes and sun-dried tomatoes, then pour in the stock. Bring the pot to a gentle simmer and cook 5–10 minutes so the flavors meld.
Toss in the spinach and let it wilt. Remove from heat if you want the chunky version, or blend until smooth with an immersion blender for a creamy texture.
Return the soup to low heat, stir in the lemon juice and cream (if using), then season with salt and pepper. Finish off by folding in the grated cheese just before serving.
Ladle into bowls, garnish with parsley, and enjoy with crusty bread.

Notes

Notes & handy tips
- Best artichoke option: Fresh tastes best, but frozen artichoke hearts offer excellent texture and little fuss. Canned are super convenient — just rinse to remove brine.
- Balance the lemon: Start with half the lemon juice and add more after tasting. Lemon brightens, but too much will dominate.
- Creamy vs. chunky: Blend fully for a silky Soup Entrée or blend half for a rustic bowl with texture.
- Thickening hack: Add a cooked potato or a can of white beans before blending for extra body (no cream required).
- Dairy-free swap: Use coconut milk or cashew cream and replace cheese with nutritional yeast for a cheesy note.
- Pro tip: If reheated soup tastes flat, squeeze a little fresh lemon — it revives the flavors instantly.
Storage & reheating
- Refrigerate in an airtight container up to 4 days.
- Freeze (without cream) up to 3 months; add cream after thawing.
- Reheat gently on the stovetop, stirring and thinning with stock if it thickens.
Serving ideas
- Serve with garlic bread, parmesan crostini, or a crisp arugula salad.
- Pair with a light white wine like Pinot Grigio or Sauvignon Blanc.
- Turn it into a heartier meal by adding shredded rotisserie chicken or cannellini beans.
Common pitfalls to avoid
- Overcooking artichokes — simmer gently so they don’t turn mushy or bitter.
- Adding dairy too early — wait until the end to prevent curdling.
- Going lemon-crazy — add citrus slowly and taste as you go.