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Creamy Lemony Tuscan Artichoke Soup – Bright, Cozy & Elegant

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A bright and velvety soup made with tender artichoke hearts, white beans, lemon, and herbs — creamy, comforting, and full of Tuscan flavor. Naturally vegetarian and perfect for lunch or light dinners.

Ingredients

Scale

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 1 carrot, chopped

  • 1 celery stalk, chopped

  • 4 cloves garlic, minced

  • 1 (15 oz) can artichoke hearts (in water or brine), drained

  • 1 (15 oz) can cannellini or white beans, drained and rinsed

  • 4 cups vegetable broth

  • 1 tsp dried thyme

  • Salt and pepper to taste

  • Zest and juice of 1 lemon

  • 1/2 cup unsweetened plant milk or cream (optional)

  • Optional: shaved parmesan, fresh herbs

Instructions

  • Sauté onion, carrot, and celery in olive oil until soft (5–6 minutes).

  • Add garlic, artichokes, beans, thyme, salt, and pepper. Stir and cook 2 minutes.

  • Pour in broth. Simmer uncovered 15–20 minutes until very tender.

  • Blend soup until smooth using immersion blender or in batches.

  • Stir in lemon juice, zest, and cream or plant milk. Adjust seasoning.

  • Serve with fresh herbs, olive oil drizzle, and optional parmesan.

Notes

Make it vegan by skipping cheese and using non-dairy cream. Add baby spinach for extra greens. Stores well and freezes beautifully.

Find it online: https://simplehomeflavors.com/creamy-lemony-tuscan-artichoke-soup-bright-cozy-elegant/