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This fiery red tomato artichoke soup is bursting with tangy flavor and the perfect thing for a gray day! Serve with garlic croutons and shaved Parmesan.
There’s something so comforting about tomato artichoke soup on a gray day. Somehow I can’t imagine it ever getting old. We have a restaurant in town (Patachou) that has the tastiest tomato artichoke soup I order nearly every time I visit. This is our attempt at recreating it; not exactly, but close.
To do so, I revised this recipe we made four years ago, tweaked it a bit to amp up the flavors, and used jarred fire roasted tomatoes, which are becoming a fast favorite. The resulting soup was so flavorful and comforting that I could almost eat it for every meal (almost!).
How to Serve It
If you do try it out, make sure to serve it alongside something with a good amount of protein to make for a filling meal. We often serve it with a simple green salad with nuts and crumbled cheese and some crusty bread.
It’s also great with gourmet grilled cheese or grilled cheese in the oven.
Storage and Make Ahead Notes
You can also make it ahead: just be aware that after refrigerating, the soup becomes rather thick. You can thin it out by heating it on the stovetop, and adding a bit of milk for a creamier consistency if desired. Enjoy!
Want more with canned artichokes? Try 12 Tasty Artichoke Heart Recipes.
Dietary Notes
This tomato artichoke soup recipe is vegetarian and gluten-free (without the croutons).
Tomato Artichoke Soup with Garlic Croutons
This fiery red tomato artichoke soup is bursting with tangy flavor and the perfect thing for a gray day! Serve with garlic croutons and shaved Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the soup
- 1 large onion (1 ½ cups chopped)
- 3 cloves garlic
- 1 15-ounce can artichokes
- 3 tablespoons butter
- 3 bay leaves
- 2 28-ounce cans diced fire roasted tomatoes (or best quality tomatoes)
- 1 cup water
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- Pecorino Romano cheese (for garnish)
For the garlic croutons
- 2 cups bread, cut into cubes
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
Instructions
- Chop the onion and mince the garlic. Drain and roughly chop the artichokes.
- In a large soup pot, heat the butter. Sauté the onions, garlic, and bay leaves until the onions are translucent, 5 to 6 minutes.
- To the pot, add the artichokes, canned tomatoes, water, oregano, basil, Parmesan cheese, and kosher salt. Simmer for 15 minutes.
- Remove the bay leaves. Using an immersion blender (or transfer to a standard blender), blend the soup to a smooth consistency. Taste and add additional kosher salt if necessary. Garnish with croutons and shaved Pecorino Romano cheese and serve. (Tip: The soup becomes thicker after refrigeration, so if reheating you may need to stir in a bit of water or milk to achieve the correct consistency.)
- To make the garlic croutons: Preheat the oven to 300°F. Cut the bread into small cubes and place in a small bowl. Mix with the olive oil, kosher salt and garlic powder. Line a baking sheet with parchment paper and top with the bread cubes. Bake until golden, about 15 minutes, then let cool for a few minutes before serving. (Croutons can be made in advance and stored in a sealed container until ready to use.)
More Vegetarian Soups
This website is full of vegetarian soups and vegan soups! Here are a few other vegetarian soups we’d recommend:
I have fire roasted tomatoes with garlic in cans. If I add the additional garlic do you think it would be overpowering.
It should be fine!
I have jars of marinated artichokes from Costco- does it work to use these or does that mess with the flavor? Thanks so much!
Great question! I’ve never tried it with marinated artichokes — but I would think it couldn’t hurt? Let me know if you try!
I subbed the marinated artichokes and it was delish! Thanks so much for sharing this recipe!
Ohhh I bet this is good!!!
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Omg! I knew you were in Indy when I saw you reference Patachou in your recipe. I have been devouring their tomato artichoke soup since 2009. I recently relocated back to Carmel, IN and was determined to make that delicious soup at home. I love your recipe!
Thank you!
This soup couldn’t have been easier and my 7 year old declared it, the best soup she’s had a year! We dipped grilled cheese and it was the perfect cozy dinner. Thank you.
Excited to try this recipe! I just had Patachou’s version and hoping this is close. Thank you for sharing,