The hearty combination of canned tomatoes, artichoke hearts, roasted red peppers, and a sprinkling of Parmesan cheese and half & half gives this tomato artichoke soup a flavorful boost.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 (15 ounce) can artichoke hearts, drained and chopped
- 1 (15 ounce) can Italian-style diced tomatoes
- 1 cup vegetable broth
- ½ cup chopped roasted red bell peppers
- 1 teaspoon dried basil
- 1 teaspoon herbes de Provence
- salt and ground black pepper to taste
- ¾ cup nonfat half-and-half
- ½ cup grated Parmesan cheese
Instructions
- Heat olive oil in a soup pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, bell peppers, basil, and herbes de Provence; season with salt and pepper. Reduce the heat, cover, and simmer until flavors combine, about 20 minutes.
- Use a slotted spoon to transfer artichokes, tomatoes, and bell peppers to a blender; purée until smooth.
- Add half-and-half to the pot; stir to combine with broth. Slowly stir in puréed vegetables until blended.
- Stir in Parmesan cheese just before serving.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 6 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 1310 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious! Use a stick blender to make it really easy and less messy. Just blend all ingredients (before you add milk or cream and cheese) in the pot. Then add milk or cream and cheese. I use frozen artichoke heart slices (Trader Joe’s and Safeway sell decent version) and it always comes out great—my family actually cheers when I tell them I’m making this.
The flavor of this soup was outstanding! I am wondering, however, if there are differing quality levels of canned artichoke hearts. The ones I got seemed to have a lot of leaves attached but I followed the recipe, chopped them and put them in to simmer. Unfortunately, blending the soup did not break down the artichoke leaf fiber and the texture of the soup was, well, fuzzy. Not pleasant to eat. The flavor was so good I think I will make this soup again but without the artichokes.
Pretty easy to make.
I used frozen artichokes but they were a little stringy. Might try the jar next time but this was soooo good!
I had this soup at a local restaurant and was looking for a way to re-create it. I am also moving and wanted to use up some cans I had in the pantry, so I made a totally canned version. I sauteed about two teaspoons of basil and about a tablespoon of garlic in two teaspoons of olive oil, added a can of diced tomatoes, 2/3 of a can of concentrated tomato soup and about 2/3 of a can of artichoke hearts (drained and cut up). I heated it through and then added about half a cup of half and half. Heated till warm. I did add a little salt at the table. This soup was AMAZING!!! It was even better the next day when the flavors had time to settle! I am sure taking the time to follow the recipe will give you a great soup, but the easy way was great too! I would not puree this soup as the chunks of artichoke and diced tomatoes give it great flavor and texture.
This recipe was delicious and simple! We replaced some of the half and half with 2% milk to reduce the fat content and didn’t miss it. I recommend waiting until the soup is in the bowls to add the Parmesan cheese, otherwise it sticks to the pan and serving spoon.
Quite yummy. I used greek yogurt instead of half and half. This is a very strong flavored soup.. I liked it