A creamy, comforting soup inspired by the rustic flavors of Tuscan cuisine, this Zesty Tuscan Artichoke Soup is rich with tender artichoke hearts, fragrant herbs, and just a touch of spice. It’s perfect for cozy evenings or as a starter for an Italian-inspired meal.
Why You’ll Love This Recipe
- Rich and Creamy: The addition of heavy cream creates a luxurious texture that feels indulgent.
- Easy and Quick: Ready in just 35 minutes, it’s a perfect weeknight option.
- Bold Flavors: A combination of oregano, basil, and red pepper flakes adds a Tuscan flair.
- Customizable: Adjust spice levels or garnishes to suit your tastes.
- Vegetarian-Friendly: Made with vegetable broth and artichokes for a plant-based meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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, for a zesty kick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese (optional, for garnish)
- Optional garnish: fresh parsley, croutons, or a drizzle of olive oil
Directions
- 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 an additional 1 minute until fragrant.
- Add the Artichokes and Herbs: Add the chopped artichoke hearts, oregano, basil, and red pepper flakes (if using). Stir and cook for 2-3 minutes to combine flavors.
- Build the Soup Base: Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low and simmer for 10 minutes.
- Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
- Add the Cream: Stir in the heavy cream and cook over low heat for 5 minutes, ensuring the soup is warmed through but not boiling. Taste and adjust seasoning with salt and black pepper.
- Serve: Ladle into bowls and garnish with Parmesan cheese, fresh parsley, croutons, or a drizzle of olive oil as desired. Serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Vegan Version: Replace heavy cream with coconut cream or cashew cream, and omit the Parmesan cheese or use a plant-based alternative.
- Protein Boost: Add cooked shredded chicken or white beans to make the soup heartier.
- Spice It Up: Increase the red pepper flakes for extra heat or add a dash of cayenne.
- Herb Swap: Use fresh basil or oregano instead of dried for a brighter flavor.
- Lemon Zest: Add a sprinkle of lemon zest for a fresh, citrusy touch.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling to maintain the creamy texture. Alternatively, reheat in the microwave in 30-second intervals, stirring between each.
FAQs
1. Can I use frozen or fresh artichoke hearts instead of canned?
Yes, frozen or fresh artichoke hearts work well. If using fresh, make sure they are pre-cooked.
2. Can I make this soup ahead of time?
Yes, the flavors develop beautifully over time. Prepare the soup in advance and store it in the refrigerator. Reheat before serving.
3. How can I thicken the soup?
For a thicker consistency, add a small amount of cornstarch slurry (cornstarch mixed with water) or reduce the liquid by simmering longer.
4. Is this soup gluten-free?
Yes, the recipe is naturally gluten-free as it does not include any wheat-based ingredients.
5. Can I skip blending the soup?
If you prefer a chunkier texture, skip blending and serve the soup as-is.
6. What can I serve with this soup?
Pair it with crusty bread, a side salad, or garlic breadsticks for a complete meal.
7. Can I freeze this soup?
Yes, but avoid adding the cream before freezing. Add it when reheating for the best texture.
8. Can I use milk instead of cream?
Yes, but the soup may be less rich and creamy. Whole milk works best as a substitute.
9. What other garnishes work well?
Try toasted pine nuts, a swirl of pesto, or a dollop of sour cream for additional flavor.
10. Can I make this soup spicier?
Increase the red pepper flakes or add a dash of hot sauce to turn up the heat.
Conclusion
Zesty Tuscan Artichoke Soup is a delightful blend of creamy comfort and vibrant flavors. With its rich texture and Tuscan-inspired spices, it’s perfect for cozy dinners or impressing guests with a unique starter. Simple to prepare and easily adaptable, this soup will quickly become a favorite in your recipe collection. Serve it warm and savor every spoonful!
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Zesty Tuscan Artichoke Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Zesty Tuscan Artichoke Soup is a creamy, flavorful dish inspired by Tuscan cuisine. Featuring tender artichoke hearts, aromatic herbs, and a hint of spice, this comforting soup is perfect for cozy evenings. It’s easy to make, vegetarian-friendly, and pairs wonderfully with crusty bread or a light salad.
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
- ¼ cup grated Parmesan cheese (optional, for garnish)
- Optional garnish: Fresh parsley, croutons, or a 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.
- Add the Artichokes and Herbs: Add chopped artichoke hearts, oregano, basil, and red pepper flakes (if using). Stir to combine and cook for 2–3 minutes to allow the flavors to meld.
- Build the Soup Base: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low and let the soup simmer for 10 minutes.
- Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a countertop blender, then return to the pot.
- Add the Cream: Stir in the heavy cream and cook over low heat for 5 minutes, ensuring the soup is heated through but not boiling. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle into bowls and garnish with Parmesan cheese, fresh parsley, croutons, or a drizzle of olive oil, if desired. Serve warm.
Notes
- Substitute heavy cream with coconut milk or half-and-half for a lighter or dairy-free option.
- Use fresh artichokes if desired; cook and clean them before adding.
- For extra richness, top with a drizzle of truffle oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Italian-Inspired
- Cuisine: Italian-Inspired
