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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
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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


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

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

Description

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.


Ingredients

Scale

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

Instructions

  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

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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44 Comments

  1. Leslie Spangler says:

    Omg! I knew you were in Indy when I saw you reference Patachou in your recipe. I have been devouring their tomato artichoke soup since 2009. I recently relocated back to Carmel, IN and was determined to make that delicious soup at home. I love your recipe!

    1. Alex Overhiser says:

      Thank you!

  2. Lauren says:

    This soup couldn’t have been easier and my 7 year old declared it, the best soup she’s had a year! We dipped grilled cheese and it was the perfect cozy dinner. Thank you.






  3. Amanda Henley says:

    Excited to try this recipe! I just had Patachou’s version and hoping this is close. Thank you for sharing,

  4. John Rhoe says:

    I envy you two . Oy! What an ideal! God has blessed you. Carry on!






  5. Nina says:

    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: https://youtu.be/kfv8S7sJ4Eg?t=178

    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?

  6. Meenu Saini says:

    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.

    1. Alex Overhiser says:

      Hi! We don’t have a cup measurement for this, but it makes four small bowls of soup.

      1. Meenu Saini says:

        Alex, thanks so very much for your response.

  7. Kate says:

    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 ;).






  8. Heather says:

    Ok I’ve seen canned artichoke hearts. Are these full artichokes?

  9. Megan says:

    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. Megan May says:

    I can’t wait to try this! On the menu for this week!:)
    Thank you for posting.

    1. Alex says:

      Hope you enjoy it! And, thanks for the blog mention of our Pinterest board :)

  11. Karen says:

    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!

  12. Shannon says:

    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!

  13. Jeri Kraver says:

    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. Sonja says:

      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.

  14. Heather says:

    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.

  15. sylvie says:

    I’m fond of artichokes but have never thought about combining them with tomato, a recipe to cook as soon I have all ingredients !

  16. Claire Lyon says:

    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

    1. Alex says:

      You’re welcome! I would try adding just a tiny hint of hot chili peppers for a little bonus kick.

      1. Claire Lyon says:

        Fantastic, thanks Alex!

    2. Cindy says:

      If you can buy canned “Hunts” products, they have diced fire roasted tomatoes.

  17. ellesse says:

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

  18. Cassie's Kitchen says:

    this looks so delicious. There’s nothing I love more on a cold dreary day than warm tomato soup. I can’t wait to try this recipe!!

  19. Crista says:

    this looks AMAZING! i pinned it in hopes to make it in the near future :) xox

  20. Jessica says:

    Do you remove the bay leaves before blending?

    1. Sonja says:

      Yes – thank you! The recipe is updated appropriately!

  21. Lety says:

    My son is a huge fan of artichokes, but never had tomato artichoke soup! sounds so good! I have to give it a try! Thanks!

  22. Jessie Snyder | Faring Well says:

    I never thought to put artichokes with tomato soup! Sounds awesomesauce. B-e-a-utiful too <3

  23. Ashley@blondegirlcravings says:

    Oh my. You had me at artichokes. Sounds amazing. Pinned!!

  24. Ashley says:

    I’ve never had tomato artichoke soup and am intrigued! It looks fantastic! Such lovely photos.

  25. Dani | theloveofvanilla says:

    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…

  26. Nina at FocusedonFit.com says:

    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…

  27. Katie @ Whole Nourishment says:

    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. Katie @ Whole Nourishment says:

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

  28. Ellen Weisel says:

    I’m confused on how many ounces each can of tomatoes are

    1. Alex says:

      Hi! We used two jars that were each 23 ounces. Sorry for the confusion!

  29. Ksenia @ At the Immigrant's Table says:

    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

  30. Trish @ Well Worn Fork says:

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

  31. Krista @ Joyful Healthy Eats says:

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

  32. Katrina @ Warm Vanilla Sugar says:

    Wow – what a flavour! This soup looks so fantastic and so flavourful. Delicious!

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