Description
This lemony artichoke soup is bright, comforting, and full of flavor. Made with simple pantry ingredients, it comes together in about 30 minutes and delivers a creamy texture with a refreshing citrus finish.
Ingredients
- 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
- 6 cups chicken or vegetable stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 (14-ounce) jars artichoke hearts, drained
- 1/4 cup freshly squeezed lemon juice
- fine sea salt and freshly cracked black pepper, to taste
- optional toppings: smoked paprika, lemon slices, chopped fresh herbs
Instructions
- Slice off the ends of the artichoke hearts and set them aside. Use your fingers to separate the remaining artichoke petals and set aside.
- Melt butter in a large pot over medium-high heat. Add onion and celery and sauté for 5–6 minutes until softened.
- Add the garlic and cook for 1–2 minutes until fragrant. Stir in the flour and cook for 1 minute while stirring frequently.
- Add the stock, bay leaves, thyme, and artichoke ends. Stir well and bring to a simmer.
- Reduce heat to medium-low and simmer for 5 minutes.
- Remove and discard the bay leaves. Carefully puree the soup using an immersion blender or regular blender until smooth.
- Add the artichoke petals and lemon juice. Stir well and season with salt and pepper to taste.
- Serve warm with optional toppings such as smoked paprika, lemon slices, or fresh herbs.
Notes
- If using a traditional blender, blend the soup in batches and leave the lid vent slightly open to release steam.
- For a gluten-free version, replace the flour with a cornstarch slurry.
- For a vegan option, use vegan butter and vegetable stock.
- Optional toppings include smoked paprika, lemon slices, parsley, basil, thyme, chives, croutons, or Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American