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.Print
- 28-ounce can fire-roasted diced tomatoes
- 15-ounce 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
- 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.
- 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.
- 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 cheese and serve immediately.