Description
This Zesty Tuscan Artichoke Soup is a creamy, flavorful blend of artichoke hearts, aromatic herbs, and a touch of heat from red pepper flakes. Perfect for a comforting meal, it combines sautéed onions and garlic with vegetable broth and cream, resulting in a smooth, velvety texture. 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
Garnishes (Optional)
- ¼ cup grated Parmesan cheese
- Fresh parsley
- Croutons
- Drizzle of olive oil
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, being careful 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 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, allowing the flavors to develop and blend.
- Blend the Soup: Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender, blend until smooth, and return to the pot.
- Add the Cream: Stir in the heavy cream and cook over low heat for 5 minutes, making sure the soup is heated through but does not boil. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, fresh parsley, croutons, or a drizzle of olive oil, according to your preference. Serve immediately while hot.
Notes
- For a vegan or dairy-free version, substitute the heavy cream with coconut cream or cashew cream and omit the Parmesan garnish.
- You can use fresh artichoke hearts if available, but canned works well and saves time.
- Adjust red pepper flakes to your heat preference or omit for no spice.
- Use fresh herbs if possible for a brighter flavor, though dried herbs work well.
- Be careful not to overheat the soup after adding cream to prevent curdling.
