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

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. 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

  2. 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…

  3. Made this soup with my best friend last night & Gouda grilled cheese! Thank you – I will keep this recipe for forever!

  4. Hello

    I regularly cook your recipes as they are all delicious, and I have never said thank you. So thank you.

    Like Dani in Sydney, we can’t get fire-roasted tomatoes… any suggestion as to an ingredient we could add to help a normal tin of chopped tomatoes have any of the luxury of the fire roasted?

    Thanks again for all the delicious combinations
    Claire, UK

  5. The tomato artichoke soup at Patachou is my favorite. I order it EVERY time I eat there. I made your soup the other night and I must say it is really close to the original. I love it. Thank you! I’ll have it in our freezer all winter.

  6. I was at a conference in Indy, staying across the street from Patachou. I fell in love with the soup, and then I google and there it is–same place. THANK YOU!

    1. Awesome! We made it up so it’s not the exact same recipe, but it tastes close (at least to us)! Hope you enjoy it.

  7. I just made this and it’s so good! I added in a 15 oz can of great northern beans for some protein, half before blending and half after, and it was absolutely delicious. Thanks for such a great recipe!

  8. Made this last night- great dish for a cool fall night when you don’t want a heavy meal. I substituted the 1 cup water for 1 cup skim milk to make it a tiny bit creamier, came out delicious!

  9. Made it! Only change was i used turkey bone broth instead of water and grilled cheese sandwiches on sourdough with garlic instead of croutons… such a yummy soup! My husband doesn’t really love tomato soup and he ate two bowls. Thank you so much!:)

  10. I made your recipe today, and it was really yummy! I had to stop myself from eating it straight away – I actually cooked it in advance to enjoy on a busy weeknight or to take to work in a thermos.

    For those who have trouble finding fire-roasted tomatoes: I just used 1/2 normal canned tomatoes (and some fresh ones that needed eating), and 1/2 fire-roasted paprika for that smokey flavor. It turned out great! Oh and a pinch of chili as per Alex’s suggestion ;).

  11. I love Patachou’s Tomato Artichoke Soup. I am planning to make it this weekend. I have one question though. Per this recipe, it seems like it will make 4 servings. Just curious how big is your 1 serving.

  12. I heard that it’s better to buy whole tomatoes, not diced tomatoes, for soups you’re going to puree anyway. Apparently companies tend to use the best-quality tomatoes for whole tomato cans, because it’s easier to “hide” lesser-quality tomatoes in diced form. Source:

    By the way, I think I’ll try buying fresh tomatoes and roasting them in the oven for this! (Yes, I have too much time on my hands.) I wonder how many lbs of fresh tomatoes I’d need?

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