Lemon Artichoke Soup Recipe - Allrecipes.com
Lemon Artichoke Soup Recipe
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Lemon Artichoke Soup

Recipe by  

"Bold flavors of lemon and artichokes brings this creamy soup alive. It's great for a side dish or eaten as a meal."

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes. Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil. Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2011

We loved the taste of this soup. However putting it through the blender was a big mistake. We all agreed that it ruined the texture. I will make it again, but will not puree this soup. I think I will even add some spinach leaves and some rotisserie chicken chunks next time.

Most Helpful Critical Review
Aug 20, 2010

Too lemony for me, but my luncheon guest loved it.

Feb 02, 2009

Luxurious, delicious soup. Fine texture, keeps you coming back for more. Perfect for a special occasion. I followed the recipe exactly as stated and it turned out great.

Sep 14, 2010

Absolutely delicious! I used jarred artichoke hearts and strained the soup after blending but before adding half and half. Velvety texture and no strings!

Jun 19, 2009

Excellent! I used 3-4 minced cloves of garlic instead of the one, and I used fat-free half and half. Second time I made this, I made dumplings and cooked them in the boiling soup. EVEN BETTER!

Mar 25, 2010

Yum!!! I made it for 4 instead of 8 and followed the proportions pretty closely. I used a can of artichoke hearts (15 oz or so) and chopped them. 1 can of chicken broth (again, 14 or 15 oz). Before I added the cream, I threw in about 3/4 cup water. I used only 1 cup of half and half instead of the 1.5 it called for because I wanted it lighter in calories. Excellent flavor! The lemon is key. Don't try to use packaged lemon juice. Go for the real thing. Refreshing!

May 21, 2011

Very good, will definitely make again. However it wasn't as thick as I thought it would be. Maybe next time I'll use fat free sour cream or just a potato to thicken it up.

Sep 03, 2010

This was one of the most delicious soups I have ever tasted, and I have tasted a lot of soups! I substituted homemade vegetable stock to make it vegetarian, and also added about 1/2 cup extra artichoke hearts. I will be making this again and again and again!


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 556 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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