Lemony Artichoke Soup

A zesty, creamy blend of tender artichoke hearts, savory broth, and a splash of fresh lemon juice, this Lemony Artichoke Soup offers a refreshing twist on a comforting classic. It’s easy to prepare and perfect for both elegant dinners and cozy weeknights.

Why You’ll Love This Recipe

• Quick and easy to prepare
• Bursting with fresh lemon flavor
• Light yet satisfying
• Easily customizable to be vegan or gluten-free
• Great for using pantry staples
• Elegant enough for entertaining
• Comforting without being heavy
• Ready in about 30 minutes
• Perfect starter or light main course
• Stores and reheats beautifully

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter or olive oil
• Onion, diced
• Celery, diced
• Garlic, minced
• All-purpose flour (or gluten-free alternative)
• Chicken or vegetable broth
• Bay leaves
• Dried thyme
• Jarred artichoke hearts, ends and petals separated
• Fresh lemon juice
• Salt and pepper
• Optional garnishes: lemon slices, smoked paprika, herbs, Parmesan, croutons, bacon

directions

this recipe

1. Separate jarred artichoke hearts into ends and petals.
2. Sauté onion and celery in butter until softened, then add garlic and cook briefly.
3. Stir in flour and cook for a minute to form a roux.
4. Add broth, bay leaves, thyme, and artichoke ends. Bring to a simmer for 5 minutes.
5. Remove bay leaves and blend the soup until smooth.
6. Return to heat, stir in artichoke petals and lemon juice.
7. Season and garnish as desired.

Servings and timing

• Servings: 4 to 6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Gluten-free: Use cornstarch slurry instead of flour
• Vegan: Swap butter for olive oil and use vegetable broth
• Add-ins: Chicken, beans, potatoes, or greens
• Creamier: Add a splash of cream or cashew cream
• Spicy: Add crushed red pepper or cayenne

storage/reheating

• Store in an airtight container in the fridge for up to 5 days
• Reheat gently on the stove or in the microwave
• Avoid freezing if lemon is already added—freeze base and add lemon when reheating

FAQs

What type of artichoke hearts should I use?

Jarred plain artichoke hearts work best. Rinse marinated ones if using.

Can I make this soup vegan?

Yes, just use olive oil instead of butter and vegetable broth.

How can I make it gluten-free?

Skip the flour and use a cornstarch slurry after the soup is blended.

Is this soup freezer-friendly?

Not ideally with lemon added. Freeze the base and stir in lemon upon reheating.

Can I use fresh artichokes?

Yes, though prep is more involved. Cook and chop the hearts before use.

What garnishes work well?

Try lemon slices, smoked paprika, herbs, Parmesan, or crumbled bacon.

Can I add protein to this soup?

Yes, cooked chicken or white beans make excellent additions.

Do I need to blend the soup fully?

Not necessarily. Leave it chunky for more texture if you prefer.

How long does it keep in the fridge?

Up to 5 days in a sealed container.

Can I prepare it ahead of time?

Yes. Make ahead and reheat just before serving.

Conclusion

Lemony Artichoke Soup is a vibrant, flavorful dish that transforms simple ingredients into a delightful meal. It’s light yet satisfying, easy to make, and endlessly versatile—perfect for any season or occasion.

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