Name: Lemony Tuscan Artichoke Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tuscan
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 (14 oz) can artichoke hearts, drained and chopped; 1 (15 oz) can white beans (like cannellini), drained and rinsed; 3 cups vegetable broth; 1/2 cup full-fat canned coconut milk (or cashew cream); 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 2 tablespoons fresh lemon juice; Zest of 1 lemon; 2 cups fresh spinach or kale, chopped; Fresh parsley or basil, for garnish (optional)

A vibrant and nourishing bowl of Lemony Tuscan Artichoke Soup brings together the rich traditions of Tuscan cooking with a modern, plant-based twist. Creamy without any dairy, it’s packed with antioxidants, fiber, and bright citrusy flavor that wakes up the palate. This soup feels cozy and comforting, yet it’s deceptively light and refreshing—perfect for both crisp fall evenings and quick weekday lunches.

Why You’ll Love This Recipe

I love how this soup balances deep, earthy herbs with zesty lemon and creamy coconut milk. It’s naturally vegan and gluten-free, making it a great fit for many dietary needs. The artichoke and white bean combo adds a wonderful texture and richness, while spinach or kale gives it a pop of color and nutrients. Plus, it comes together quickly with pantry staples and a few fresh ingredients, making it a reliable go-to.

Ingredients

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

2 tablespoons olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 (14 oz) can artichoke hearts, drained and chopped

1 (15 oz) can white beans (like cannellini), drained and rinsed

3 cups vegetable broth

1/2 cup full-fat canned coconut milk (or cashew cream)

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

2 tablespoons fresh lemon juice

Zest of 1 lemon

2 cups fresh spinach or kale, chopped

Fresh parsley or basil, for garnish (optional)

Directions

I heat the olive oil in a large pot over medium heat, then sauté the diced onion for about 5-6 minutes until soft and translucent.

I add the garlic and cook for another minute, stirring so it doesn’t burn.

Then I stir in the artichoke hearts, white beans, thyme, oregano, salt, and pepper, letting everything mingle for 2-3 minutes.

I pour in the vegetable broth, bring it to a gentle boil, then reduce the heat and let it simmer for 10 minutes.

After removing from heat, I blend the soup with an immersion blender until mostly smooth, keeping a bit of texture.

Next I stir in the coconut milk, lemon juice, lemon zest, and chopped greens. I let it simmer for 3-5 more minutes until the greens are wilted and the soup is creamy.

I taste and adjust the seasoning if needed, then serve hot with a sprinkle of fresh herbs.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories per serving: 210 kcal

Variations

I like switching up the greens depending on what I have—sometimes I use Swiss chard or baby spinach for a softer texture. For added depth, I’ve stirred in sun-dried tomatoes or a dash of smoked paprika. If I want a protein boost, I’ll top each bowl with crispy chickpeas or roasted tofu. Cashew cream can replace the coconut milk for a nuttier finish, and if I’m craving a heartier soup, I’ll leave it chunkier rather than puréed.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes beautifully—I let it cool completely, then portion it into freezer-safe containers. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.

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FAQs

How do I make this soup nut-free?

I stick with canned coconut milk for a nut-free version. Just be sure to check labels to confirm there’s no cross-contamination if there are severe allergies.

Can I use frozen artichokes instead of canned?

Yes, I’ve used frozen artichoke hearts with great results. I just thaw them first and give them a rough chop before adding to the pot.

What’s a good substitute for white beans?

If I don’t have white beans, I use chickpeas or even butter beans. They offer a similar creamy texture and neutral flavor.

Is this soup spicy?

No, it’s not spicy at all. But if I want to add heat, I’ll throw in a pinch of red pepper flakes or a splash of hot sauce.

Do I have to blend the soup?

Not at all. I’ve skipped the blending step before when I’m in a hurry or craving a chunkier texture. It still tastes fantastic.

Conclusion

This Lemony Tuscan Artichoke Soup is one of those recipes I keep coming back to. It’s simple, full of bold flavor, and endlessly adaptable. Whether I’m meal prepping for the week or just craving something cozy and clean, this soup never disappoints. With minimal ingredients and maximum comfort, it’s the kind of recipe that makes healthy eating feel luxurious.

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