Tomato Artichoke Soup

This tomato artichoke soup takes less than 30 minutes to make and pairs well with garlic croutons. Serve with a salad for a complete meal.

Tomato artichoke soup

See this tomato artichoke soup? It’s 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. In this recipe, classic tomato soup is fancied up with canned artichokes – tasty, but not pretentious. If you have any bread laying around, whip up some homemade croutons and a salad, and you have yourself a meal!

Tomato artichoke soup

How to make tomato artichoke soup

Because this soup uses so few ingredients, it’s important that you choose the best quality options at the store. Fire-roasted tomatoes are key here, as they give this tomato artichoke soup a depth of flavor that regular canned tomatoes are missing. Muir Glen and San Marzano are our favorite canned tomato brands, but as long as you’re using fire-roasted tomatoes this recipe will turn out beautifully.

Another ingredient to be aware of is the onion. Normally, Alex and I are all about adapting recipes to suit your own tastes, but in this case a mild white or yellow onion should be used. Red onions have too strong a flavor and are best enjoyed raw on top of tacos or salads. Shallots might work for this recipe, but you’d need to use two or three to pack in enough onion flavor.

To make a creamier soup, use milk with a higher fat percentage. Personally, I try to avoid adding heavy cream to soups whenever possible, so I don’t think cream is necessary here. However, 2% milk would work well in this recipe. If you don’t drink dairy milk, a creamy cashew milk would work well in this tomato artichoke soup. Just keep in mind that any dairy milk alternative you use in this recipe needs to be milder in flavor, as the subtle flavor of the artichokes is easily overpowered.

If you like your tomato soup chunky, skip blending this recipe altogether or pulse it in the blender a few times to smooth it out just a little bit.

How to serve tomato artichoke soup

This tomato artichoke soup can be enjoyed right away, but it also stays good in the fridge for up to five days (in fact, I think it tastes even better once the flavors have had time to melt together!). If you’re saving this soup for later, store the croutons and shaved Parmesan separately so nothing goes soggy. You can also freeze this soup in mason jars and reheat it in the microwave whenever you’re peckish.

Great ideas for serving with this tomato artichoke soup are some of our salads: like this Pomegranate Shaved Brussels Sprouts SaladRoasted Beet and Green Apple Salad with Honey Mustard Dressing, or Massaged Kale Salad with Apple and Pomegranate.

Looking for more vegetarian soup recipes?

This recipe is…

This tomato artichoke soup is vegetarian and gluten-free.

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Tomato Artichoke Soup

1 Star2 Stars3 Stars4 Stars5 Stars (13 votes, average: 4.38 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


This tomato artichoke soup takes less than 30 minutes to make and pairs well with garlic croutons. Serve with a salad for a complete meal.


  • 1 large yellow onion
  • 1 garlic clove
  • 2 tablespoons butter
  • 3 bay leaves
  • 28-ounce can fire-roasted diced tomatoes
  • 15-ounce can artichokes
  • 1 cup water
  • 1/2 teaspoon oregano
  • 1 teaspoon basil
  • 1 cup milk
  • Parmesan cheese, for garnish


  1. Chop the onion and mince the garlic. In a large soup pot, heat the butter over medium high heat. Sauté the onions, garlic, and bay leaves until the onions are translucent, about 5 to 7 minutes.
  2. Meanwhile, chop the artichokes into smaller pieces. In the soup pot, add the artichokes, tomatoes, water, oregano, and basil. Simmer for 10 minutes.
  3. Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency. Stir in the milk. Top with Parmesan cheese and serve immediately.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: tomato artichoke soup


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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Pretty. Good. Food.
    December 17, 2010 at 9:23 pm

    Ok wow, that IS easy! Looks super yummy :)

  • Reply
    Quinces and the Pea
    December 17, 2010 at 9:53 pm

    you know, I don’t think I would have thought to combine those two flavors in a soup. Can’t wait to try it – I need some lighter fare right now.

  • Reply
    December 17, 2010 at 11:19 pm

    I really want to try this soup, it sounds delicious!

  • Reply
    December 18, 2010 at 11:47 am

    That’s my kind of soup!!!

  • Reply
    December 19, 2010 at 8:35 pm

    This sounds great! Often, clean simple flavors are the best!

  • Reply
    January 3, 2011 at 10:16 pm

    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
    January 7, 2011 at 10:05 am

    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
    March 8, 2011 at 6:46 pm

    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
    viv @ the eclectic life
    March 15, 2011 at 5:31 pm

    this looks gorgeous and delicious all at the same time. is that an anthropologie bowl? thank you for sharing this great recipe. i look forward to making this for my husband and myself this week!

  • Reply
    October 30, 2011 at 8:15 pm

    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
    October 31, 2011 at 5:22 pm

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

  • Reply
    October 31, 2011 at 5:24 pm

    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
    October 31, 2011 at 5:25 pm

    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
    Joanne Randall
    December 19, 2011 at 2:52 pm

    How many people does the Tomato Artichoke Soup serve?

    • Reply
      December 19, 2011 at 6:59 pm

      Sorry we forgot that! I would say that it serves 4.

  • Reply
    December 20, 2011 at 2:16 pm

    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
      December 20, 2011 at 2:23 pm

      Thanks! And, pin like crazy! :)

  • Reply
    January 24, 2012 at 7:50 pm

    Made this for the second time tonight along with ham and provolone cheese grilled sandwiches — YUM!

  • Reply
    April 1, 2012 at 8:36 pm

    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
      April 7, 2012 at 9:49 am

      So glad you liked it! This is one of our favorites :)

    • Reply
      April 7, 2012 at 8:55 pm

      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
    May 14, 2012 at 7:19 am

    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
    November 9, 2012 at 11:04 pm

    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
    November 18, 2013 at 12:24 am

    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
    August 5, 2015 at 5:11 pm

    Can this soup be frozen?

    • Reply
      August 6, 2015 at 8:19 am

      Yes, it should freeze fine.

  • Reply
    September 29, 2015 at 6:03 pm

    Is this like the Cafe Patachou soup?

    • Reply
      September 29, 2015 at 6:12 pm

      Hi! It’s not quite the same, but Patachou was our inspiration :)

  • Reply
    December 12, 2015 at 5:48 pm

    Tell me how to avoid curdling milk when adding it to tomatoes? It keeps happening, I don’t know why! Otherwise we Lovethis soup :)

  • Reply
    January 13, 2016 at 6:16 pm

    Are using dried or fresh herbs?

    • Reply
      January 14, 2016 at 12:44 pm

      These are dried herbs. Thanks!

  • Reply
    January 16, 2020 at 1:38 pm

    I pulled out the bay leaves before blending. also added chopped artichokes after blending. Like the chunks

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