Name: lemony tuscan artichoke soup recipe creamy healthy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: Olive Oil (3 Tbsp): For sautéing and herb infusion.; Onion (1 large, 150g): Diced, provides a savory base.; Garlic (2 cloves): Minced, adds aromatic depth.; Carrots (2 medium, 150g): Diced, contributes sweetness and color.; Celery (2 stalks, 100g): Diced, adds a fresh, peppery note.; Artichoke Hearts (1 lb / 450g): Quartered, the star ingredient.; Potatoes (2 medium, 300g): Cubed, adds body and creaminess.; Vegetable Broth (4 cups / 1L): Low-sodium, the liquid base.; Water (1 cup / 240ml): Adjusts consistency.; Dried Thyme (1 tsp): Provides warm, earthy flavor.; Bay Leaf (1): Adds aromatic complexity.; Salt and Pepper: To taste.; Lemon Juice (2 Tbsp): Brightens the soup.; Lemon Zest (from 1 lemon + 1 tsp): Intense citrus aroma.; Ricotta Cheese (½ cup / 120g): Whole milk, for a creamy swirl.; Fresh Basil (2 Tbsp): Chopped, for herb oil.; Fresh Mint (1 Tbsp): Chopped, for herb oil.; Red Pepper Flakes (pinch, optional): Adds a touch of heat.; Microgreens (handful): For garnish.

Description

This vibrant Tuscan Artichoke Soup combines artichoke hearts, lemon, and ricotta for a comforting yet sophisticated dish. It’s perfect as a light lunch or elegant starter, offering a taste of Italian sunshine.

Ingredients

Olive Oil (3 Tbsp): For sautéing and herb infusion.
Onion (1 large, 150g): Diced, provides a savory base.
Garlic (2 cloves): Minced, adds aromatic depth.
Carrots (2 medium, 150g): Diced, contributes sweetness and color.
Celery (2 stalks, 100g): Diced, adds a fresh, peppery note.
Artichoke Hearts (1 lb / 450g): Quartered, the star ingredient.
Potatoes (2 medium, 300g): Cubed, adds body and creaminess.
Vegetable Broth (4 cups / 1L): Low-sodium, the liquid base.
Water (1 cup / 240ml): Adjusts consistency.
Dried Thyme (1 tsp): Provides warm, earthy flavor.
Bay Leaf (1): Adds aromatic complexity.
Salt and Pepper: To taste.
Lemon Juice (2 Tbsp): Brightens the soup.
Lemon Zest (from 1 lemon + 1 tsp): Intense citrus aroma.
Ricotta Cheese (½ cup / 120g): Whole milk, for a creamy swirl.
Fresh Basil (2 Tbsp): Chopped, for herb oil.
Fresh Mint (1 Tbsp): Chopped, for herb oil.
Red Pepper Flakes (pinch, optional): Adds a touch of heat.
Microgreens (handful): For garnish.

Instructions

Sauté Aromatics: Cook onion, garlic, carrots, and celery in olive oil until softened.
Add Heart: Add potatoes, artichokes, thyme, and bay leaf; season and cook briefly.
Simmer: Add broth and water; simmer until potatoes are tender.
Blend: Remove bay leaf and blend half the soup until smooth.
Brighten: Stir in lemon juice and zest; adjust seasoning.
Prepare Ricotta: Combine ricotta, lemon zest, and a pinch of salt.
Infuse Oil: Warm oil with basil, mint, and red pepper flakes.
Serve: Ladle soup, swirl in ricotta, drizzle with herb oil, and garnish with microgreens.

Notes

For the best flavor, use high-quality olive oil and fresh lemon juice. Don’t overcook the herbs in the oil to prevent bitterness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmer
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 250 kcal
Sugar: 8 g
Sodium: 400 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 20 mg

Keywords: soup,artichoke,tuscan,lemon,ricotta,vegetarian,italian,easy,healthy