Tomato Artichoke Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until they turn translucent.
• STEP 2.Add diced tomatoes, artichoke hearts, vegetable broth, and dried herbs. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
• STEP 3.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches and be cautious of the hot liquid.
• STEP 4.Return the soup to the pot and season with salt and pepper to taste. Stir in heavy cream for added richness, if desired.
• STEP 5.Simmer the soup for an additional 5 minutes to allow the flavors to meld together. Serve hot, garnished with fresh herbs and a sprinkle of grated Parmesan cheese.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Cooking Tips

• For a chunkier texture, reserve some artichoke hearts and diced tomatoes before pureeing the soup.
• Adjust the consistency of the soup by adding more vegetable broth or cream, depending on your preference.
• Feel free to customize the soup by adding other vegetables like carrots or bell peppers.
• Garnish the soup with fresh basil or parsley for a burst of freshness.
• Serve the soup with a side of crusty bread or grilled cheese sandwiches for a complete meal.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve the soup hot, garnished with fresh herbs and a sprinkle of grated Parmesan cheese.
• Pair the soup with a side of crusty bread or grilled cheese sandwiches for a satisfying meal.