Bright lemons meet tender artichokes. Together, they dance in a bowl, creating a symphony of flavors. Every spoonful Lemon Artichoke Soup? A burst of sunshine. The zest of the lemon complements the earthiness of the artichoke.

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It’s more than a soup. It’s an experience. It’s an adventure for your taste buds. Traditional ingredients, reimagined.

Crafted for those who seek extraordinary in the ordinary. Dive into this masterpiece, perfect for cool days or breezy nights.

Refreshing, light, yet profoundly satisfying. Lemon Artichoke Soup isn’t just a recipe; it’s a journey. Join us and savor every moment.

What Is Lemon Artichoke Soup?

Lemon Artichoke Soup is a delightful blend of citrusy lemons and earthy artichokes. This soup marries the tangy zest of lemons with the mild, nutty flavor of artichokes, creating a harmonious palate of freshness.

Often enjoyed as a light appetizer or a rejuvenating main, its bright, aromatic essence captivates every taste bud.

Enhanced with herbs and sometimes a touch of cream, it perfectly balances richness and zest. Dive into a bowl and experience a unique culinary journey.

History Of Lemon Artichoke Soup

While the exact origins of Lemon Artichoke Soup are debated, its roots trace back to Mediterranean cultures. The Greeks and Romans prized artichokes for their taste and believed they had health benefits.

Lemons, indigenous to Southeast Asia, eventually made their way to the Mediterranean. Over time, these two ingredients found their way into the same pot.

As trade routes expanded and culinary experimentation grew, this zesty, earthy soup gained popularity. Today, it’s a testament to the age-old fusion of diverse flavors and cultures.

Interesting Facts About The Lemon Artichoke Soup

Antioxidant-Rich: Both lemons and artichokes are packed with antioxidants, making the soup a health booster.
Ancient Origins: Artichokes were eaten by ancient Greeks and Romans as a delicacy.
Lemon’s Journey: From Southeast Asia, lemons reached the Mediterranean via ancient trade routes.
Versatility: The soup can be served chilled or hot, making it perfect for any season.
Cultural Blend: The soup represents the melding of North African, Middle Eastern, and Southern European flavors.
Artichoke Hearts: Most recipes use the heart of the artichoke, the tenderest part.
Vegan Versions: While some recipes add cream, numerous vegan alternatives maintain the soup’s signature creaminess.

What Makes The Lemon Artichoke Soup Special?

Unique Fusion: Combines zesty citrus with earthy artichoke, a rare pairing in the culinary world.
Health Boost: Packed with vitamin C, fiber, and antioxidants.
Versatile Serving: Perfect for both summer and winter, served cold or warm.
Texture Delight: Offers a creamy texture, often without using dairy.
Aromatic Experience: The scent of lemon and artichoke creates an inviting olfactory allure.
Global Appeal: Bridges flavors from different cultures, resonating with diverse palates.
Dietary Flexibility: Adaptable to vegan, gluten-free, or dairy-free diets without compromising flavor.
Culinary Adventure: Encourages experimentation with herbs, spices, and garnishes.
Comforting Yet Refreshing: Balances a comfort dish’s warmth with citrus’s zestiness.
Simple Ingredients: Harnesses the full potential of its main ingredients, demonstrating the magic of minimalist cooking.

Ingredients List

Ingredient	Quantity
Butter	1/4 cup
Minced Onion	1/2 cup
Minced Celery	1/2 cup
Minced Carrots	1/2 cup
Minced Garlic	1 clove
Chicken Broth	3 cups
Chopped Artichoke Hearts	2 cups
Salt	1 teaspoon
Ground Black Pepper	1 teaspoon
Lemon (halved)	1 lemon
Half and Half	3 cups

Ingredient Tips

Butter Choice: Opt for unsalted butter; it offers more control over the soup’s saltiness.
Fresh Veggies: Choose firm, fresh vegetables for richer flavors and crisp textures.
Onion Type: Yellow or white onions are milder and sweeter, perfect for soups.
Garlic Pro-tip: Use a garlic press for more even and flavorful mincing.
Chicken Broth: Homemade broth brings depth, but a quality store-bought one works in a pinch.
Artichoke Hearts: Fresh or frozen hearts are preferable, but canned can be rinsed and drained.
Lemon Zest: Grate some zest before halving for an enhanced lemony touch.
Pepper Freshness: Freshly ground black pepper introduces a bolder aroma.
Half and Half Alternative: Consider using whole milk or a dairy-free option for a lighter version.
Seasoning Check: Always taste and adjust salt and pepper before s

Can You Vary The Recipe With Other Ingredients?

Keto: Replace carrots with more low-carb veggies like zucchini. Use heavy cream instead of half and half.
Paleo: Swap butter for ghee or coconut oil. Use coconut milk or almond milk in place of half and half.
Gluten-Free: Naturally gluten-free, ensure your chicken broth is certified without gluten additives.
Whole30: Use ghee for cooking and replace half and half with full-fat coconut milk. Ensure compliant chicken broth without additives.
Vegetarian: Replace chicken broth with vegetable broth. Keep other ingredients the same.
Vegan: Use olive oil instead of butter, vegetable broth, and a plant-based cream like cashew or coconut milk.

Recipe Directions

Melt butter in a saucepan, sauté onion, celery, carrot, and garlic till translucent.
Add chicken broth, artichoke hearts, salt, and pepper. Simmer for 10 minutes.
Blend the mixture smooth and return to the pan.
Add one squeezed lemon half and place the other in the pan. Boil, then simmer for 10 minutes.
Remove the lemon, add half and half, and simmer for 10 minutes.

Variations, Add-Ons, And Toppings

Variations

Vegan Delight: Use vegetable broth, coconut, or almond milk as a creamy substitute.
Spicy Kick: Introduce a hint of red chili flakes or cayenne pepper during cooking.

Add-Ons

Proteins: Toss in grilled chicken pieces, shrimp, or tofu for added substance.
Greens: Spinach or kale can be added during the last few minutes of simmering for an earthy twist.
Grains: Quinoa or wild rice can enhance texture and heartiness.

Toppings

Crunch: Garnish with homemade croutons or roasted pumpkin seeds.
Zest: A sprinkle of lemon zest for enhanced citrusy aroma.
Herbs: Fresh parsley, dill, or chives beautifully complement the soup’s flavors.
Cheese: A touch of grated parmesan or feta can add a salty, creamy element.

Scaling The Recipe

Proportions: Always maintain ingredient ratios. If you’re doubling the recipe, double each ingredient. Similarly, halve each ingredient for half the serving size.
Pan Size: Upscaling might require a larger pot. Ensure there’s enough space for ingredients to simmer without overflowing.
Cooking Time: While some steps, like sautéing, might take slightly longer with more ingredients, others, like simmering, might not need to double in time.
Blending: Upscaling may mean blending in batches to avoid overcrowding the blender.
Taste as You Go: Taste frequently to ensure seasoning is on point, especially when scaling up.
Storage: Upscaled recipes will yield more leftovers. Ensure you have ample storage containers or adjust them according to your needs.

What Is Used For Garnishing?

Herbs: Fresh chopped parsley, dill, or chives add a vibrant color contrast and a burst of freshness.
Lemon Zest: A freshly grated lemon zest sprinkle boosts the citrusy aroma and adds a tangy bite.
Croutons: Toasted bread pieces introduce a delightful crunch and soak up the soup’s flavors.
Cheese: Shavings of Parmesan or crumbled feta add a creamy, salty dimension.
Olive Oil Drizzle: A drizzle elevates the richness and gives a glossy finish.
Chili Flakes: A pinch can be sprinkled on top for those who prefer a slight kick.

Can I Make Lemon Artichoke Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

Add all ingredients, except half and half, into the slow cooker.
Cook on low for 4-6 hours.
Before serving, blend the mixture (using an immersion blender or transferring to a stand blender) until smooth.
Stir in the half and half and warm for an additional 15 minutes.

Instant Pot

Use the sauté function for melting butter and cooking the veggies.
Add the broth, artichoke hearts, lemon, salt, and pepper.
Seal and pressure cook on high for 10 minutes.
Quick release, blend the mixture, then use the sauté function again to incorporate the half and half until warmed.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

Convenience: Perfect for quick preparations without compromising too much on flavor.
Variety: Available in multiple versions – low-sodium, organic, bone broth, and more.
Consistency: Offers a uniform taste each time.

Homemade Broth

Flavor Depth: Homemade allows for a richer, more nuanced flavor profile tailored to your preference.
Control: You have control over ingredients, sodium content, and consistency.
Economical: Making broth from leftover bones and veggies reduces waste and is cost-effective.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

Meat: Shredded chicken or diced ham can add protein and richness.
Fish: Flaky white fish like cod or tilapia can be poached directly in the soup.
Pasta: Small pasta shapes like orzo or ditalini can transform it into a heartier dish.
Vegetables: Spinach, kale, or peas can enhance the soup’s nutrient content and color. Zucchini or bell peppers can provide a mild, complementary flavor.

Success Tips – Tips And Tricks For Making The Soup

Prepping Tips

Mise en Place: Organize and measure all ingredients before starting to streamline the cooking process.
Even Chopping: Ensure veggies are uniformly chopped for cooking.
Aromatics: Sauté onions, garlic, or celery first to release their flavors and form a flavorful base.
Stock Quality: Whether homemade or store-bought, the quality of the stock determines the soup’s depth of flavor.

Cooking Time Tips

Simmer, Don’t Boil: A gentle simmer retains flavors without overcooking ingredients.
Layering: Add ingredients in stages; tougher veggies first, followed by softer ones to ensure even cooking.
Taste Test: Always taste and adjust seasonings before serving.
Rest: Allow the soup to rest a bit after cooking to meld flavors.

Nutritional Values

The nutritional offerings of Lemon Artichoke Soup are as appealing as its taste. Rich in vitamins, minerals, and dietary fibers, this soup not only tantalizes the palate but also contributes to overall health.

Dive deeper to understand the essence of its nutritional composition.

What Are The Total Calories In The Soup?

Calculating the calorie count will vary based on the ingredients used in the recipe. But if you strictly follow the recipe, you will receive approximately 200 – 300 calories per serving.

This value can change based on the items you use or make any changes in the recipe. For accurate calculations, it is best to use calorie-counting software.

Dietary Restrictions Of The Lemon Artichoke Soup

Lactose-intolerant/Dairy-free: The soup contains butter and half and half. Substitutions like plant-based milk or oils can make it suitable.
Vegetarian: The recipe uses chicken broth. Substitute with vegetable broth to cater to vegetarians.
Vegan: Contains dairy and possibly animal-based broth. Use plant-based milk and vegetable broth to adapt.
Gluten-Free: The described recipe is gluten-free unless the store-bought broth has gluten-based additives.
Low-Calorie: Due to butter and half and half, it’s relatively calorie-rich. Lighter substitutes can reduce its caloric content.
Low-Sodium: Adjust salt or use low-sodium broth to cater to this requirement.

Health Benefits Of The Lemon Artichoke Soup

Artichokes: Rich in fiber, they support digestive health and have antioxidant properties.
Lemon: Boosts the immune system with vitamin C, aids digestion, and has detoxifying effects.
Onions & Garlic: They contain antioxidants and are known for their anti-inflammatory properties.
Carrots: High in beta-carotene, promoting good vision and skin health.
Celery: Offers dietary fiber, which aids digestion and is a good source of essential minerals.
Chicken Broth: It contains vital nutrients and minerals, and when made from bone, it can be a source of collagen.
Half and Half: Provides calcium and vitamin D, promoting bone health.

Nutrition Table

How Can I Make Lemon Artichoke Soup Lower In Sodium?

Broth: Choose a low-sodium or sodium-free chicken or vegetable broth.
Season Wisely: Reduce or omit the added salt. You can always allow diners to season their bowl to taste.
Fresh Ingredients: Rely on fresh artichokes rather than canned or jarred, which often contain added salt.
Herbs & Spices: Enhance flavor with sodium-free seasonings like rosemary, thyme, or basil.
Lemon: Increase the amount of lemon juice. Its tangy flavor can mimic the punch of salt, making dishes taste more seasoned.
Taste Test: Always taste your soup and adjust using salt sparingly.

How Can I Make Lemon Artichoke Soup Lower In Sugar?

Artichokes: Opt for fresh or frozen artichokes. Canned varieties might have added sugars.
Broth: Use homemade or check store-bought broth labels for hidden sugars or sweeteners.
Veggies: Select fresh vegetables. Pre-packaged ones can sometimes have added sugars.
Dairy: Ensure that the half-and-half or any dairy substitute doesn’t contain added sugars.
Enhance Natural Flavors: Amplify taste with herbs, spices, and lemon, eliminating any desire for sweetness.
Check Ingredients: Always review ingredient labels for sneaky sugar aliases like dextrose or maltose.

How To Serve The Lemon Artichoke Soup At Its Best?

Temperature: Ensure the soup is served hot. If prepared in advance, reheat gently without bringing it to a boil to preserve texture and flavor.
Bowl Selection: Use warm bowls to keep the soup hot for longer. Rinse the bowls with hot water before serving.
Garnish: Drizzle with extra virgin olive oil or sprinkle with fresh chopped parsley or chives. Add a lemon zest twist for added flair.
Accompaniment: Serve with a slice of crusty artisan bread or mixed green salad.
Taste: Do a final taste check for seasoning before serving.
Ambiance: Present in a calm setting, perhaps with soft music, ensuring the dining experience complements the soup’s elegance.

Perfect Side Dishes To Complement Lemon Artichoke Soup

Crusty Bread: A slice of warm sourdough or baguette to dip and absorb the soup.
Mixed Greens Salad: Lightly dressed with a vinaigrette, offering a fresh counterpoint.
Grilled Vegetables: Asparagus, bell peppers, or zucchini seasoned with herbs.
Cheese Board: Soft cheeses, like brie or camembert, can accentuate the soup’s creaminess.
Quinoa Salad: Tossed with herbs and lemon vinaigrette for a textural contrast.
Bruschetta: Tomato and basil topping provides a burst of freshness.
Olive Tapenade: Served with pita or crackers, its briny richness balances the soup’s lightness.

How Long Can We Store The Soup?

Refrigeration: In an airtight container, the soup can be stored in the refrigerator for 3-4 days. Always let the soup cool to room temperature before refrigerating to prevent bacterial growth.
Freezing: For extended storage, the soup can be frozen for 2-3 months. Divide into portion-sized containers for easier thawing.
Reheating: Gently reheat refrigerated soup on the stovetop over medium heat. For frozen soup, thaw in the refrigerator overnight before reheating.

Can I Make The Soup In Advance?

Flavor Development: Soups often taste better the next day as flavors meld and deepen.
Cool Properly: Allow the soup to cool to room temperature after cooking.
Storage: Transfer to airtight containers to retain freshness.
Reheat Safely: Warm up only the amount needed, avoiding repeated reheating.
Freeze Option: For more extended storage, freeze portioned soup. Remember to leave expansion space in containers.
Serving: Reheat on the stovetop, stirring occasionally to ensure even warmth.

What Can We Do With Leftovers?

Pasta Sauce: Reduce the soup further, toss with pasta, and sprinkle with parmesan.
Casserole Base: Use as a moistening agent in vegetable or chicken casseroles.
Pot Pie Filling: Add some diced vegetables and proteins for a creamy pot pie interior.
Creamy Risotto: Stir into a nearly finished risotto for added flavor and creaminess.
Dip: Thicken the soup and use it as a base for a creamy vegetable dip.
Grain Bowl: Drizzle over a bowl of grains, roasted vegetables, and protein.
Bread Spread: Blend to a thicker consistency and spread on toasted bread.
Soup Remix: Add new ingredients like cooked beans, greens, or seafood to refresh the flavor.
Savory Crepes: Use as a filling for savory crepes or pancakes.
Frozen Cubes: Freeze in ice cube trays and add to dishes for instant flavor.

Special Tools/Equipment Needed

Heavy-Duty Saucepan: Ensures even heating and prevents the soup from burning at the base.
Blender or Immersion Blender: Vital for achieving the soup’s smooth, creamy consistency. An immersion (or stick) blender lets you puree directly in the pot.
Strainer: For those who desire an extra-smooth texture, straining the soup can eliminate unblended bits.
Wooden Spoon: Useful for stirring and preventing sticking.
Ladle: Facilitates serving and transferring the soup.
Zester or Grater: Enhance the lemony flavor with some fresh zest.
Chef’s Knife & Cutting Board: For prepping vegetables and artichokes.
Measuring Cups & Spoons: Ensuring accurate proportions of ingredients.

Frequently Asked Questions

Is It Essential To Use Fresh Artichokes, Or Can I Use Frozen?

While fresh artichokes can impart a distinct freshness to the soup, frozen artichokes are a perfectly acceptable alternative. They offer convenience without compromising much on flavor.

Can I Replace Half And Half With A Dairy-Free Alternative?

Certainly, almond milk, coconut milk, or cashew cream can serve as viable dairy-free substitutes. However, this might alter the soup’s flavor and texture slightly.

How Can I Prevent The Soup From Becoming Too Thin?

If your soup seems too watery, let it simmer for an extended period, allowing some liquid to evaporate. Alternatively, a roux or a slurry of cornstarch and water can be added to thicken it.

Does Lemon Artichoke Soup Pair Well With Any Particular Wines?

A crisp white wine, such as a Sauvignon Blanc or a light Pinot Grigio, complements the soup’s tangy and creamy notes. These wines can accentuate the artichoke and lemon flavors without overpowering them.

Is There Any Specific Variety Of Lemon That Works Best For This Recipe?

While standard lemons are suitable, Meyer lemons, with their sweeter and less acidic profile, can impart a delightful twist to the soup, enhancing its nuanced flavors.

Healthful Delight Lemon Artichoke Soup Recipe For For Joyful Gatherings

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Recipe by Hanna Barnes Course: Soup Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Lemon Artichoke Soup is a harmonious blend of tangy lemons and earthy artichokes. This creamy delight, enriched with a medley of vegetables and spices, offers a refreshing twist to traditional soup recipes.

Ingredients

Butter
Minced Onion
Minced Celery
Minced Carrots
Minced Garlic
Chicken Broth
Chopped Artichoke Hearts
Salt
Ground Black Pepper
Lemon (halved)
Half and Half

Step-By-Step Directions

Preparation Steps
Prepare your ingredients: Chop the onion, celery, carrot, and garlic finely. Separate the artichoke hearts.
Cooking
In a medium-sized saucepan, melt the butter over medium heat.
Once melted, add the onion, celery, carrot, and garlic to the saucepan. Sauté these ingredients until the onion and garlic become translucent – this will enhance the flavors.
Next, stir in the chicken broth, ensuring it melds well with the sautéed veggies.
Add the chopped artichoke hearts to the mix, seasoning with salt and pepper.
Let everything simmer together for 10 minutes, allowing the flavors to infuse.
Blending
Carefully transfer your soup mixture into a blender. Ensure the lid is secure, and puree the mixture until it achieves a smooth consistency.
Pour the pureed mixture back into the saucepan.
Final Touches
Cut the lemon in half. Squeeze one half into the saucepan for that zesty touch. Place the other unsqueezed lemon half directly into the saucepan.
Raise the heat to bring the soup to a boil. Once boiling, lower the heat, allowing it to simmer for another 10 minutes.
After simmering, remove the lemon half from the saucepan.
Serving
As a final touch, pour in the half and half, stirring it into the soup. Let it simmer until it’s heated through, which should take another 10 minutes.
Once done, serve your Lemon Artichoke Soup hot, maybe with some crusty bread.
Additional Options
For those seeking extra flavor, consider garnishing with fresh herbs like parsley or adding a dash of cayenne for a kick. For a vegan version, use vegetable broth and a plant-based cream alternative.

Recipe Video

https://youtu.be/X9AW_1h1iAk?si=ixg4x1Vi4aQXsnGK

Lemon Artichoke Chicken Soup (https://youtu.be/X9AW_1h1iAk?si=ixg4x1Vi4aQXsnGK)

Notes

Fresh lemon zest can be added for an extra zing.
For a chunkier variation, set aside some artichokes before blending and stir them in later.
A dash of white wine can elevate the flavor complexity.
Vegan? Use vegetable broth and a plant-based cream alternative.
Garnishing with roasted artichoke pieces adds a lovely texture.
Consider adding a bay leaf during simmering for an aromatic touch, but remember to remove it before blending.
Adjust the soup’s consistency to your liking by adding more broth or cream as needed.

Author
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Hanna Barnes

Hey everyone, my name is Hanna, and I am a writer here at Soup Chick! I came across Lana’s website a few years back, and it reignited my love for making homemade broths and soups that wouldn’t break the bank, and would help me get all of my veggies in!

Here at SoupChick.com, I can offer you a range of different recipes to try, from basic broths, to making your own slow cooker chicken tortilla soup (trust me on this one- it is divine).

I hope that you enjoy making your own as much as I love finding new recipes for you!