Description
A delightful combination of creamy textures and zesty lemon flavors, this soup features artichokes and sun-dried tomatoes for a gourmet flair.
Ingredients
Scale
- 2 Tbsp extra virgin olive oil
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or crushed
- Pinch red pepper flakes
- 14 ounces canned artichoke hearts, drained and chopped
- 1/2 cup marinated sun-dried tomatoes, sliced
- 32 ounces chicken stock or broth
- 1 Tbsp lemon juice
- Salt (to taste)
- Fresh cracked black pepper (to taste)
- 1 cup packed fresh spinach
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced celery, onion, garlic, and a pinch of red pepper flakes. Sauté for about 5 minutes until the vegetables are softened, stirring frequently to prevent browning.
- Once softened, add the chopped artichokes, sliced sun-dried tomatoes, chicken stock, and lemon juice. Stir and bring the mixture to a gentle simmer. Cook for another 5 minutes to allow the flavors to meld.
- Stir in the fresh spinach until wilted, then add the heavy cream. Bring the soup back to a simmer. Season with salt and fresh cracked pepper to taste.
- Remove the pot from heat and stir in the shredded cheese until melted and smooth. Serve hot, topped with additional cheese and a sprinkle of fresh cracked pepper.
Notes
Use fresh ingredients for maximum flavor and adjust seasoning according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg