Description
This Zesty Tuscan Artichoke Soup is a creamy and flavorful blend of artichoke hearts, aromatic herbs, and rich cream. Perfect for a comforting meal, this smooth soup is enlivened by oregano, basil, and a hint of red pepper flakes. Garnished with Parmesan and fresh parsley, it brings a touch of Tuscan charm 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 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Add the Artichokes and Herbs: Add the chopped artichoke hearts, dried oregano, dried basil, and red pepper flakes if using. Stir everything to combine and cook for 2 to 3 minutes to allow the flavors to meld and release their aroma.
- 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 uncovered for about 10 minutes to deepen the flavors.
- Blend the Soup: Remove the pot from heat. Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and puree, then return it to the pot.
- Add the Cream: Stir in the heavy cream gently and cook the soup over low heat for 5 minutes, ensuring it heats through completely without boiling, which could curdle the cream. Taste and season with salt and black pepper to your liking.
- Serve: Ladle the hot soup into bowls. Garnish with grated Parmesan cheese, fresh parsley, croutons, or a drizzle of olive oil as desired. Serve immediately warm and enjoy.
Notes
- For a thinner soup, add extra vegetable broth or water when blending.
- Use fresh parsley for garnish to add a bright, fresh flavor.
- To keep the soup vegan, substitute the heavy cream with coconut cream or cashew cream and omit Parmesan cheese.
- Red pepper flakes are optional but add a nice subtle heat that complements the artichokes well.
- Use an immersion blender for easier cleanup and to avoid hot soup spills from transferring to a blender.
