(13 votes, average: 4.38 out of 5)Description
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.
Ingredients
- 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
Instructions
- 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.
- Meanwhile, chop the artichokes into smaller pieces. In the soup pot, add the artichokes, tomatoes, water, oregano, and basil. Simmer for 10 minutes.
- 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