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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.

Tomato Artichoke Soup | A Couple Cooks

This post is sponsored by Muir Glen. Product opinions are our own. 

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, we revised this recipe we made four years ago, tweaked it a bit to amp up the flavors, and used Muir Glen’s jarred fire roasted tomatoes, which are becoming a fast favorite. The resulting soup was so flavorful and comforting that we could almost eat it for every meal (almost).

Tomato Artichoke Soup | A Couple Cooks

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 served it with a green salad with nuts and crumbled cheese (which we’ll share soon) and some crusty bread. 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 artichokes? Try 12 Tasty Artichoke Heart Recipes.

Tomato Artichoke Soup | A Couple Cooks

More vegetarian soups

This website is full of vegetarian soups and vegan soups! Here are a few other vegetarian soups we’d recommend:

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Tomato Artichoke Soup with Garlic Croutons

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


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.



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 23-ounce jars Muir Glen diced fire-roasted tomatoes or 2 28-ounce cans diced 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


  1. Chop the onion and mince the garlic. Drain and roughly chop the artichokes.
  2. In a large soup pot, heat the butter. Sauté the onions, garlic, and bay leaves until the onions are translucent, 5 to 6 minutes.
  3. To the pot, add the artichokes, canned tomatoes,water, oregano, basil, Parmesan cheese, and kosher salt. Simmer for 15 minutes.
  4. 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.)
  5. 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.)
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Tomato Artichoke Soup, Soup, Healthy Soup, Vegetarian, Vegetarian Soup, Healthy Soup, Soup Recipe

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. It’s a rainy day here in Sydney so maybe this is on the table for dinner this week… Sounds delicious! Need to find those roasted tomatoes though, we only have the regular diced tomatoes.

    Hmmm I will see what I can find at the grocery store tonight…

  2. This looks incredible. It’s funny, had an artichoke dip over the weekend, and now I want to cook with artichokes! Plus it’s a great time of year for a creamy tomato soup! Love this and love Patachou…

  3. Your lentil artichoke soup went over so well for us so I’m stoked about trying this soup as well. And I may just make it tonight since I have everything on hand!

    1. Made this last night and it was just the warming bowl we needed on a snowy night. Loved the artichoke and tomato combo!

  4. I have honestly never thought about using jarred artichokes in soup, but this sounds fantastic. It reminds me of a great soup you’ll find in Italy (only there the artichokes would be fresh, and require a lot more work to prepare…). Great colour and texture – I appreciate the slight chunkiness! Thanks for sharing

  5. I’ll take a big bowl of this on a cozy afternoon with a big ol’ throw blanket! Looks delicious!

  6. Ohh.. love this idea! The artichoke probably adds so much flavor to the soup, gorgeous pics as always!

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