Tuscan Artichoke Soup
🛒 Ingredients:
Artichoke hearts – 2 cups (400g), canned or jarred, chopped
Sun-dried tomatoes – 1/2 cup (85g), chopped
Fresh spinach – 2 cups (60g), roughly chopped
Onion – 1 small, diced
Garlic – 3 cloves, minced
Butter – 2 tbsp (28g)
Olive oil – 1 tbsp (15 ml)
Chicken broth – 4 cups (960 ml)
Heavy cream – 1 cup (240 ml)
Grated Parmesan cheese – 1/2 cup (50g), plus extra for garnish
Dried basil – 1 tsp
Dried oregano – 1 tsp
Salt – 1 tsp (adjust to taste)
Black pepper – 1/2 tsp
Crushed red pepper flakes – 1/4 tsp (optional, for a slight kick)
📋 Directions:
Sauté Aromatics
Heat the butter and olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add Artichokes and Sun-Dried Tomatoes
Stir in the chopped artichoke hearts and sun-dried tomatoes. Cook for 2-3 minutes to release their flavors.
Season and Add Broth
Add the dried basil, oregano, salt, black pepper, and red pepper flakes (if using). Pour in the chicken broth and bring to a gentle simmer.
Add Spinach and Cream
Stir in the fresh spinach and let it wilt, about 1-2 minutes. Reduce the heat to low, then slowly stir in the heavy cream. Let the soup simmer gently for 5 minutes.
Incorporate Parmesan Cheese
Gradually stir in the grated Parmesan cheese until melted and fully incorporated into the soup. Adjust the seasoning as needed.
Serve and Garnish
Ladle the soup into bowls and garnish with extra Parmesan cheese and freshly cracked black pepper. Serve with crusty bread for a complete meal.
