Zesty Tuscan Artichoke Soup | SaraTasty

Zesty Tuscan Artichoke Soup

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Zesty Tuscan Artichoke Soup


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  • Author: sara
  • 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
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