Creamy Tomato Artichoke Soup Recipe Recipes Recipe Cards

TUSCAN TOMATO ARTICHOKE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
• Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
• Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.

TOMATO ARTICHOKE SOUP

Steps:

• Combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan.
• Heat over medium heat, stirring occasionally.
• Meanwhile, saute onion and seasonings in butter.
• Add flour slowly and cook, stirring, until mixture is golden brown.
• Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.

CREAMY TOMATO ARTICHOKE SOUP

Steps:

• Pour tomatoes and puree into a bowl, then break up into small pieces with a wooden spoon or kitchen shears; set aside. Melt butter in a 6-qt pot over medium heat. Add the onion, scallions, and garlic. Cook, stirring occasionally, until the onions are just soft, 3 to 5 min. Add the tomato paste and flour and stir about 1 min to cook the flour and heat through. Stir in broth, milk, artichokes, salt, and tomatoes in puree.
• Bring soup to a simmer but do not boil. Cover pot and simmer, stirring occasionally, until onions are soft and flavors have blended, 15 to 20 min.
• Add cheese and cream, stirring until cheese is melted. Serve soup topped with extra sliced scallions if desired. The soup can be refrigerated for up to 5 days. Soup will thicken when chilled; thin with milk or broth. Do not freeze.

ARTICHOKE TOMATO BISQUE

Steps:

• In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender., Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes. , In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper.

CREAM OF ARTICHOKE SOUP

Steps:

• In a dutch oven, combine olive oil and butter over medium heat.
• stir until butter melts.
• saute onion and celery in oil mix until onion is translucent.
• stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
• cover and cook about 30 minutes or until vegetables are tender.
• remove from heat.
• puree vegetables in batches in a food processor or blender.
• return to dutch oven.
• stir in half and half and cheese.
• serve warm.

CHUNKY TOMATO AND ARTICHOKE SOUP

Steps:

• 1. Heat oven to 450 degrees
• 2. Drain and reserve juices of canned tomatoes and spread drained tomatoes on a baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with salt and freshly ground black pepper. Roast tomatoes until caramelized, about 15-20 minutes.
• 3. In a saucepan, heat olive oil over medium heat and cook onions until softened (10 min) adding garlic in the last couple of minutes.
• 4. Add roasted tomatoes and baking sheet drippings into onion and garlic mixture along with the reserved tomato juice, chicken broth, artichokes and bay leaf. Simmer for about 20 minutes
• 5. Add heavy cream and dill, stir and bring up to simmer. Turn stove top off.
• 6. Spoon soup into oven safe serving sized bowls, cover with croutons and shredded gruyere cheese. Place under broiler for about 7 minutes or until cheese is slightly browned.
• 7. ENJOY!!!