Description
This Lemony Artichoke Soup is a creamy, bright, and comforting dish perfect for a light lunch or starter. Made with tender artichoke hearts, fresh lemon juice, and aromatic herbs, it features a smooth texture from pureeing the broth and veggies together, balanced by a subtle tang of lemon. The soup is easy to prepare in about 30 minutes and can be garnished with smoky paprika, lemon slices, or fresh herbs for extra flavor.
Ingredients
Scale
Sauté Base
- 1/4 cup (4 tablespoons) butter
- 1 small white onion, peeled and diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
Broth & Flavorings
- 6 cups chicken or vegetable stock
- 2 bay leaves
- 1 teaspoon dried thyme
Artichokes & Citrus
- 3 (14-ounce) jars artichoke hearts, drained
- 1/4 cup freshly-squeezed lemon juice
Seasonings & Optional Toppings
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
- Optional toppings: smoked paprika, lemon slices, and/or chopped fresh herbs
Instructions
- Separate the artichoke hearts: Slice off the ends of the artichoke hearts and set them aside. Use your fingers to gently separate the remaining artichoke petals, fluffing them so they are no longer stuck together. Set these aside for later use.
- Sauté the veggies: In a large stockpot, melt the butter over medium-high heat. Add the diced onion and celery and sauté for 5-6 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1-2 minutes more until fragrant.
- Add the flour: Stir in the all-purpose flour to the sautéed vegetables until evenly combined. Continue to cook for about 1 minute, stirring frequently to cook out the raw flour taste.
- Add broth ingredients: Pour in the chicken or vegetable stock, then add the bay leaves, dried thyme, and the reserved artichoke ends (not the petals). Stir everything together and bring the mixture to a simmer over medium heat.
- Simmer: Once simmering, reduce the heat to medium-low to maintain the simmer and cook for 5 minutes to allow flavors to meld.
- Puree the soup: Remove and discard the bay leaves. Using an immersion blender (preferred) or a traditional blender, carefully puree the soup until completely smooth and creamy.
- Add artichoke petals and lemon juice: Stir in the reserved artichoke petals and freshly squeezed lemon juice. Taste the soup and season with fine sea salt and freshly cracked black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as smoked paprika, lemon slices, and fresh chopped herbs for added flavor and presentation. Serve warm.
Notes
- You can use either chicken or vegetable stock for this soup depending on your preference or dietary needs.
- For blending, an immersion blender is safer and easier to use directly in the pot, but a standard blender can be used in batches.
- Optional garnishes like smoked paprika or fresh herbs add complexity and vibrant color to the finished soup.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adjust the lemon juice amount to your liking for more or less tanginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
