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Tomato Artichoke Soup

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  • 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
  • 1/2 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