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Creamy Tuscan Artichoke Soup

A warm, creamy, and savory soup that brings comfort and a taste of Italy to your home.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Aromatics
  • 2 tablespoons olive oil For sautéing
  • 1 chopped onion Chopped
  • 4 cloves garlic Minced
Main Ingredients
  • 4 cups vegetable broth Or chicken broth if preferred
  • 2 cans artichoke hearts 14 oz each, drained and chopped
  • 1 cup heavy cream Or a non-dairy alternative
  • 2 teaspoons Italian seasoning For added flavor
  • to taste Salt For seasoning
  • to taste Pepper For seasoning
  • 2 cups Fresh spinach For the finishing touch
  • to taste Parmesan cheese Optional for serving

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5-6 minutes.
  3. Toss in the minced garlic and sauté for an additional minute.
Simmering
  1. Pour in the vegetable broth and bring to a gentle boil.
  2. Add the chopped artichoke hearts and Italian seasoning, and let it simmer for about 10 minutes.
Blending
  1. Transfer the soup to a blender and blend until smooth, or use an immersion blender.
Finishing Touches
  1. Return the blended soup to the pot and stir in the heavy cream.
  2. Heat through, but do not let it boil. Season with salt and pepper.
  3. Add the fresh spinach and stir until wilted.
Serving
  1. Ladle into bowls and sprinkle with Parmesan cheese if desired.

Notes

This soup freezes well for up to 3 months. You can substitute artichokes with mushrooms or other veggies.