Tomato Artichoke Soup

In Main Courses/ Soups

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

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  • Author: a Couple Cooks
  • Yield: 4


  • 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


  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 cheese and serve immediately.


  • 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.

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    December 17, 2010 at 11:19 pm

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

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    December 18, 2010 at 11:47 am

    That’s my kind of soup!!!

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    December 19, 2010 at 8:35 pm

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

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    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!

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    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!

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    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.

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    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!

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