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Creamy Lemony Tuscan Artichoke Soup with Sun-Dried Tomatoes and Parmesan

When you think of Tuscan flavors, you picture sun-drenched fields, fresh herbs, and meals that are rustic yet elegant. This Creamy Lemony Tuscan Artichoke Soup brings all of those flavors to your own kitchen. It’s rich, velvety, and comforting, but with a refreshing citrus kick that keeps it light. The base of this soup starts with sautéed onion, celery, and garlic for savory depth. Sun-dried tomatoes add sweetness and complexity, while the Parmesan (or Asiago) cheese melts into a silky broth. Heavy cream gives it luscious body, and a squeeze of lemon juice ties it all together with a bright finish. It’s perfect for weeknight dinners when you want something warm but not heavy, or as a starter for a more elegant meal. Serve it with crusty bread, a crisp salad, or grilled chicken on the side, and you’ll have a Tuscan-inspired dinner that feels like a little getaway in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Aromatics
  • 3 stalks Celery diced
  • 1 medium Yellow onion diced
  • 4 cloves Garlic minced
  • ½ cup Sun-dried tomatoes chopped
  • 1 jar 14–15 oz Artichoke hearts, drained and chopped
Liquids
  • 32 oz 4 cups Chicken stock or broth (use vegetable broth for vegetarian option)
  • ½ cup Heavy cream
  • 1 tbsp Lemon juice
Dairy & Cheese
  • 1 cup Asiago or Parmesan cheese grated
Oils & Seasonings
  • 2 tbsp Extra virgin olive oil
  • 1 pinch Red pepper flakes
  • Salt and freshly cracked black pepper to taste

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon or spatula
  • Cutting board & knife
  • Measuring cups & spoons
  • Ladle
  • Hand Blender (optional, if you prefer smoother texture)

Method
 

Step 1: Prep the Vegetables
  1. Dice celery and onion.
  2. Mince garlic.
  3. Chop sun-dried tomatoes and artichokes.
Step 2: Sauté the Aromatics
  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion and celery; cook until softened (5 minutes).
  3. Stir in garlic and cook for 1 minute until fragrant.
Step 3: Add Tomatoes & Artichokes
  1. Stir in sun-dried tomatoes and chopped artichoke hearts.
  2. Season with salt, black pepper, and red pepper flakes.
Step 4: Simmer the Soup
  1. Pour in chicken stock.
  2. Bring to a boil, then reduce heat and simmer 15 minutes.
Step 5: Make It Creamy
  1. Lower the heat. Stir in heavy cream and grated Parmesan until melted and smooth.
Step 6: Brighten with Lemon
  1. Stir in lemon juice and taste for seasoning. Adjust with more salt or pepper if needed.
Step 7: Serve Hot
  1. Ladle into bowls. Garnish with extra Parmesan and a drizzle of olive oil if desired.

Notes

🧊 Storage & Reheating
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze without the cream and cheese (add after reheating) for up to 2 months.
Reheating: Warm gently on stovetop over medium heat, stirring often. Add a splash of broth if too thick.
🥄 Variations
Vegetarian: Use vegetable broth instead of chicken stock.
Lighter Version: Replace heavy cream with half-and-half or whole milk.
Herby Twist: Add fresh basil, rosemary, or thyme for extra Tuscan flavor.
Cheese Swap: Try Pecorino Romano for a sharper, saltier finish.
Chunky or Smooth: Leave the soup chunky, or blend partially for a creamier texture.
Extra Greens: Stir in baby spinach or kale before serving.
❓ 10 FAQs
1. Can I make this soup vegetarian?
Yes—just use vegetable broth instead of chicken stock.
2. Do I need fresh artichokes?
No, jarred or canned artichokes work perfectly.
3. Can I use sun-dried tomatoes in oil?
Yes, just drain them before chopping.
4. How do I thicken the soup more?
Simmer uncovered a bit longer or stir in 1 tbsp flour before adding broth.
5. Can I make this dairy-free?
Yes—use coconut cream and nutritional yeast instead of Parmesan.
6. Can I use Asiago instead of Parmesan?
Absolutely, both work well.
7. Will this soup freeze well?
Yes, but freeze before adding cream and cheese for best results.
8. Can I use lemon zest instead of juice?
Yes, zest adds brightness but juice gives a sharper flavor. Use both if desired.
9. What can I serve with this soup?
Crusty bread, garlic bread, grilled chicken, or a green salad.
10. Can I double this recipe?
Yes, just use a larger pot and double all ingredients.
🏁 Conclusion
This Creamy Lemony Tuscan Artichoke Soup is a bowl of sunshine with a comforting Tuscan twist. With artichokes, sun-dried tomatoes, Parmesan, and a splash of cream, it’s rich yet refreshing. The lemon lifts the flavors, making this soup hearty but not heavy.
It’s perfect for weeknight dinners, meal prep, or elegant entertaining. Pair it with fresh bread and a salad for a complete meal, and you’ve got a dish that feels both rustic and refined.