Description
Creamy Tuscan artichoke soup blends Mediterranean flavors with rich, velvety textures. Hearty ingredients from Italy’s countryside create a comforting experience you’ll savor with each spoonful.
Ingredients
Scale
- 14 oz (400 g) canned artichoke hearts, drained and chopped
- 32 oz (950 ml) chicken stock or broth
- 1 cup (240 ml) shredded or grated Asiago or Parmesan cheese
- ½ cup (120 ml) heavy cream
- ½ cup (80 g) marinated sun-dried tomatoes, sliced
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic (2 if very large), minced or crushed
- 1 cup packed fresh spinach (use baby spinach or thinly sliced regular spinach)
- 2 tbsps (30 ml) extra virgin olive oil
- 1 tbsp (15 ml) lemon juice (from ½ lemon)
- 1 pinch red pepper flakes
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Sauté Base: Heat olive oil in a large soup pot over medium flame, then introduce finely diced celery, onion, minced garlic, and red pepper flakes, allowing vegetables to soften and release their aromatic essence for 5 minutes.
- Layer Ingredients: Fold chopped artichoke hearts and sun-dried tomatoes into the vegetable mixture, ensuring even distribution and developing deep flavor layers.
- Create Liquid Foundation: Stream in chicken stock and lemon juice, bringing the mixture to a gentle simmer for 5 minutes to meld ingredients and intensify taste profiles.
- Integrate Greens: Incorporate fresh spinach leaves, watching them transform into a vibrant emerald green while contributing nutritional depth to the soup.
- Develop Creamy Texture: Pour heavy cream into the simmering pot, stirring gently to create a luxurious, smooth consistency that envelops the vegetables.
- Season and Finish: Adjust seasoning with kosher salt and black pepper, then remove from heat and sprinkle freshly shredded Asiago or Parmesan cheese, stirring until completely melted.
- Serve with Flair: Ladle the steaming soup into bowls, garnishing with an additional cheese sprinkle and black pepper crack for an elegant presentation.
Notes
- Soften Vegetables Gently: Cook onions, celery, and garlic slowly to develop deep, rich flavor without burning, which can create bitterness.
- Choose Fresh Artichoke Hearts: Select high-quality, tender artichoke hearts for the best texture and authentic Tuscan taste, preferably fresh or well-drained canned.
- Control Cream Consistency: Add heavy cream slowly and avoid boiling to prevent separation, ensuring a smooth and silky soup texture.
- Cheese Melting Technique: Use freshly grated Asiago or Parmesan and stir off heat to create a creamy, seamless cheese integration without clumping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg