A vibrant, creamy, dairy-free soup inspired by the bright and rustic flavors of Tuscany. I love how the lemon lifts the earthy artichokes and white beans, creating a bowl that feels cozy, nourishing, and refreshing all at once. It’s naturally vegan, gluten-free, and perfect for a light lunch or a comforting dinner that still tastes indulgent.
Why You’ll Love This Recipe
I enjoy this soup because it brings together simple pantry staples and transforms them into something elegant without any fuss. I like how the coconut milk creates creaminess without dairy, and the lemon adds a lively finish that keeps the soup from feeling heavy. It’s also packed with fiber, plant protein, and antioxidants, making it a wholesome option for busy days.
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 olive oil in a large pot over medium heat. I add the diced onion and sauté for 5–6 minutes until soft and translucent.
I stir in the garlic and cook for 1 minute.
I add the artichoke hearts, white beans, thyme, oregano, salt, and pepper, letting everything cook together for 2–3 minutes.
I pour in the vegetable broth and bring the soup to a gentle boil, then reduce the heat and simmer for 10 minutes.
I remove the pot from the heat and use an immersion blender to puree the soup until mostly smooth, leaving a little texture if I prefer.
I stir in coconut milk, lemon juice, lemon zest, and the chopped greens. I let it simmer for another 3–5 minutes until the greens are wilted and the soup is creamy.
I taste and adjust the seasoning as needed before serving.
I ladle it into bowls and garnish with fresh herbs if I want an extra pop of freshness.
Servings And Timing
I prepare this soup in about 30 minutes total, with 10 minutes of prep time and 20 minutes of cooking time. This recipe makes 4 servings and provides around 210 calories per serving.
Variations
I sometimes swap spinach for kale if I want a heartier green.
I replace coconut milk with cashew cream for an even silkier texture.
I add a pinch of red pepper flakes when I want a little warmth.
I use vegetable stock instead of broth when I want a deeper, more savory flavor.
I stir in cooked quinoa or brown rice to turn it into a more filling meal.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The soup reheats well on the stovetop over medium heat or in the microwave. If it thickens in the fridge, I add a splash of broth or water while reheating. For longer storage, I freeze it for up to 2 months and thaw it overnight in the refrigerator before reheating.
FAQs
Can I make this soup fully smooth?
I can blend it completely smooth if I want a velvety texture, or leave some chunks for a more rustic finish.
Can I use frozen artichokes?
I can use frozen artichokes; I simply thaw and drain them before adding to the soup.
Can I make this without coconut milk?
I can replace the coconut milk with cashew cream, oat cream, or another dairy-free alternative.
Does this soup freeze well?
Yes, I freeze it beautifully for up to 2 months, though I stir it well after thawing to restore creaminess.
Can I add protein to make it more filling?
I sometimes add cooked quinoa, chickpeas, or even vegan sausage to make the soup more substantial.
Conclusion
I love how comforting yet fresh this lemony Tuscan artichoke soup tastes, and I enjoy how easily it comes together with nourishing ingredients. It’s a recipe I return to when I want something simple, wholesome, and full of bright, comforting flavor.
Lemony Tuscan Artichoke Soup is a creamy, dairy-free soup bursting with the bright flavors of lemon and the earthiness of artichokes and white beans, balanced with tender greens and herbs for a cozy yet refreshing vegan meal.
Total Time:30 minutes
Yield:4 servings
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)
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5–6 minutes until soft and translucent.
Add garlic and cook for 1 minute until fragrant.
Add artichoke hearts, white beans, thyme, oregano, salt, and pepper. Cook for 2–3 minutes to combine flavors.
Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Remove from heat and use an immersion blender to puree the soup until mostly smooth, leaving some texture if desired.
Stir in coconut milk, lemon juice, lemon zest, and chopped greens. Simmer for 3–5 more minutes until greens are wilted and soup is creamy.
Adjust seasoning to taste and serve garnished with fresh herbs if desired.
Notes
Use frozen artichokes if desired; thaw and drain them first.
Replace coconut milk with cashew cream or oat cream for a different dairy-free option.
Blend the soup completely for a smooth texture or leave some chunks for a rustic feel.
Stir in cooked grains like quinoa for a more filling meal.
Freeze leftovers for up to 2 months and stir well after thawing.
