Tomato Artichoke Soup

This soup is one of those great little cooking secrets. Serve it to company, and they’ll think you spent hours perfecting the flavor. Really though, it takes less than 30 minutes to make.

The tomato soup is fancied up just enough by the artichokes – tasty, but not pretentious. If you have any bread laying around, whip up some croutons and a salad, and you have yourself a meal! Many thanks to our friend Meredith, who first made this for us.

 

Tomato Artichoke Soup

What You Need
28 oz can fire-roasted diced tomatoes
15 oz can artichokes
1 cup water
1 cup milk
2 tablespoons butter
1 large onion
1 clove garlic
3 bay leaves
1/2 teaspoon oregano
1 teaspoon basil

What To Do

1  Chop 1 large onion and 1 clove garlic. In a large soup pot, heat 2 tablespoons butter. Sauté the onions, garlic, and 3 bay leaves until the onions are translucent.

2  Chop the artichokes into smaller pieces. In the soup pot, add the artichokes, tomatoes, 1 cup of water, 1/2 teaspoon oregano, 1 teaspoon basil. Simmer for 10 minutes.

3  Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency. Add 1 cup milk.  Top with croutons and a little parmesan and serve immediately.

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24 thoughts on “Tomato Artichoke Soup

  1. Jillamina

    This was a perfect weeknight dinner on a cold January night. I added a poached egg on top of each serving and thick slices of wheat bread to make it into a meal. Thanks for the great recipe!

    Reply
  2. Jill

    Just wanted to let you know that I tried this recipe and thought it was great! It’s on my favorites list now (and it’s easy too!)

    Reply
  3. meg

    This comment is long over-do.

    I asked for an immersion blender for Christmas specifically to make this soup – and I’ve made it at least 5 times now (making it tonight, as well) and every time it is wonderful. The artichokes add such a depth of flavor that most tomato soups lack.

    I made it as part of a dinner (accompanied by grilled cheese, of course!) as a thank-you for a friend. She told me my (your) soup ended her quest for the perfect tomato soup. Thanks!!!!

    Reply
  4. Sarah

    I am an artichoke fanatic, enthusiast, LOVER! Anything with artichokes.. count me in! When I saw this recipe, I knew that I would love it. Although I didn’t have a blender to mix up the soup into a smooth texture. So, chunky it was. And it was GoooooooD!

    Reply
  5. Sonja

    Great – so glad you enjoyed it! Artichoke enthusiast — I like that :) I may have to start calling myself that too!

    Reply
  6. Sonja

    Apparently this comment slipped past me back in March — so sorry! The bowl is on loan from a friend – and I’m pretty sure it was not Anthropologie, though several of our pieces are! Did you end up making the soup? :)

    Reply
  7. Sonja

    This reply to your comment is long overdue as well :) Thanks for this comment and I’m so glad that this went down as the “perfect” tomato soup — now I want to make it again! Thanks for writing :)

    Reply
  8. Kristi

    This looks awesome and easy! Can’t wait to try it. P.S. Do you guys care if I pin this recipe? AKA share the link to your website on Pinterest so others can see it and look at your blog?

    Reply
  9. Cindy

    This is an amazing soup. Easy, acessible ingredients, and a short cook time that results in a great taste. I had Tomato Artichoke soup several months ago for the first time and kept thinking about it. I finally got around to making this tonight and was so glad I did! Absolutely hit the spot and I have leftovers for most of the week. Thanks so much!

    Reply
    1. Cindy

      I already made this again today for our family Easter get together. It was a hit and my mother-n-law took some for tomorrow. I add extra garlic and use chicken broth and the liquid from the artichoke can instead of water, plus leave about a quarter of it chunky for texture. I also add just a small amount of cream at the end as I don’t like a heavy cream taste. Thanks again for a great replica of a local restaurant’s soup I can easily make at home!

      Reply
  10. Nancy

    My husband and I just had this soup (or what looks VERY similar) at a favourite restaurant in Medina, OH. I want to make it and your looks really good. Thanks for posting it!

    Reply
  11. Ashley

    I made this soup tonight. It was low cost, so easy, & fun!!!! It was definitely a success!! I’ll for sure be making it again in the cold coming months :). Thanks for posting these easy steps :)!!!

    Reply
  12. Greg

    Looks delicious, the perfect soup recipe for me to try in dreary New England November…two quick comments though…maybe it goes without saying, but the Bay leaves should be removed before blending, yes?…..also one of my favorite new finds is canned Artichoke bottoms….no fibrous leaves, just cleaned bottoms stacked in a can…great for a plethora of recipes, and a pleasant alternative in any recipe in need of Artichoke…hard to find, but worth it, but be warned ….some are better than others…the imported Italian ones are usually good….cheers!

    Reply

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