Description
A creamy and zesty Tuscan-inspired soup with artichoke hearts, lemon, and Parmesan cheese.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in vegetable broth and bring to a simmer. Add artichoke hearts and simmer for 10 minutes.
- Remove from heat and use an immersion blender to blend until smooth.
- Return to low heat. Stir in heavy cream and Parmesan cheese until melted and creamy.
- Add lemon juice and lemon zest. Season with salt and black pepper to taste.
- Simmer for another 5 minutes, stirring occasionally.
- Serve hot, garnished with fresh parsley.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg