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Lemon Artichoke Soup

Lemon Artichoke Soup


"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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1 h 15 m servings 197 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 25
  1. 31 Ratings

Most helpful positive review

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 thi...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 thi...

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.

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

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!

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 ar...

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). ...

We felt this soup just needed the juice of half a lemon. You may prefer more but I suggest tasting before adding the other half. With that being said, my goodness what an unexpected treat! I'm g...

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.

This was one of the most deeeeeelish soups I've ever eaten. Every single person who tasted it wanted the recipe! A WINNER! Don't hesitate to try this one.

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