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

  • 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
  • ½ 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


About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. 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!

  2. 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!)

  3. 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!!!!

  4. 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!

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