This Lemony Artichoke Soup is the perfect blend of creamy, savory, and citrusy, making it an ideal choice for when you crave something light yet satisfying. With a silky-smooth texture and bright lemon flavor, it’s a refreshing twist on a cozy soup that’s easy to make and loaded with the delicate taste of artichokes.
This soup quickly became a favorite in my family! The first time I made it, my husband was a bit skeptical—artichoke in a soup? But as soon as he tasted that first spoonful, he was hooked. Now, it’s the dish he requests every time he wants something comforting but fresh. Even our kids love it, and they think it’s special when they get to “help” by fluffing up the artichoke petals. It’s safe to say this soup has found a permanent spot in our rotation!
Why This Lemony Artichoke Soup Stands Out
- Bright and Refreshing: The lemon juice adds a refreshing zing, balancing the richness of the soup.
- Smooth and Creamy: Pureed artichokes and a touch of flour create a creamy, luscious texture without needing heavy cream.
- Perfectly Herby: With thyme, bay leaves, and optional smoked paprika or fresh herbs, this soup is packed with layered flavors.
- Easy to Make: This recipe comes together in just a few simple steps, making it an ideal weeknight choice.
Ingredients
- 60 g (1/4 cup or 4 tablespoons) butter
- 1 small white onion, peeled and diced (about 110 g / 3.9 oz)
- 1 celery stalk, diced (about 65 g / 2.3 oz)
- 3 garlic cloves, minced (about 9 g / 0.3 oz)
- 30 g (1/4 cup) all-purpose flour
- 1.5 liters (6 cups) chicken or vegetable stock
- 2 bay leaves
- 1 tsp dried thyme
- 3 jars (14 oz each) artichoke hearts, drained (about 700 g / 1.5 lb)
- 60 ml (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 (such as dill or parsley)
Directions
- Prepare the Artichoke Hearts: Separate the artichoke hearts by slicing off the tougher ends and setting them aside. Use your fingers to gently separate the remaining petals, fluffing them up so they aren’t stuck together. Set both parts aside.
- Sauté the Vegetables: In a large stockpot, melt the butter over medium-high heat. Add the diced onion and celery, stirring occasionally, and sauté for 5-6 minutes until softened. Add the minced garlic and sauté for another 1-2 minutes until fragrant. Stir in the flour until it’s evenly mixed, then cook for 1 minute, stirring frequently.
- Add Broth and Herbs: Pour in the stock, then add the bay leaves, thyme, and the reserved artichoke ends (not the petals). Stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and let it cook gently for about 5 minutes.
- Purée the Broth: Remove and discard the bay leaves. Using an immersion blender (or a traditional blender in batches), carefully purée the soup until it’s smooth and creamy.
- Add Artichoke Petals and Lemon: Stir in the fluffed artichoke petals and freshly squeezed lemon juice. Taste, then season with salt and pepper as desired.
- Serve and Garnish: Ladle the soup into bowls, and garnish with optional smoked paprika, a lemon slice, or freshly chopped herbs. Serve warm and enjoy!
Notes:
- Blending Tips: If using a traditional blender, purée the soup in small batches to avoid splattering hot liquid.
- Herb Substitutions: For a different flavor, try swapping thyme with rosemary or a sprinkle of Italian herbs.
- Dairy-Free Option: Substitute the butter with olive oil to make this soup dairy-free.
