Description
A cozy, creamy soup brimming with artichoke hearts, fresh herbs, garlic, and a splash of lemon. It’s both zesty and comforting—perfect for a light dinner or lunch with crusty bread.
Ingredients
Artichoke Hearts (canned, jarred, or frozen)
Yellow Onion
Garlic
Vegetable Broth
Heavy Cream
Lemon Zest and Juice
Olive Oil
Fresh Parsley
Red Pepper Flakes (optional)
Salt
Black Pepper
Instructions
- Heat olive oil in a pot over medium heat. Add chopped onion and cook until translucent (about 5 minutes).
- Stir in garlic and cook for 1-2 minutes until fragrant.
- Add artichoke hearts and sauté for 2-3 minutes.
- Pour in vegetable broth, bring to a boil, reduce heat, and simmer for 10 minutes.
- Blend the soup using an immersion blender until smooth (or blend half for texture).
- Stir in heavy cream, lemon zest, and lemon juice. Simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley, a drizzle of olive oil, and red pepper flakes if desired.