Tomato Artichoke Soup Recipes

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TUSCAN TOMATO ARTICHOKE SOUP



Tuscan Tomato Artichoke Soup image

A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.

Provided by megbus01

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.7 g, Cholesterol 11.1 mg, Fat 10.6 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 3.1 g, Sodium 1309.6 mg, Sugar 7.3 g

TOMATO ARTICHOKE SOUP



Tomato Artichoke Soup image

Make and share this Tomato Artichoke Soup recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

4 tomatoes, peeled and pureed
6 artichoke hearts, quartered
2 cups milk
1 cup chicken stock
1 cup heavy cream
1 cup butter
1/2 large yellow onion, diced
1 pinch white pepper
1 pinch salt
1 tablespoon basil
3/4 teaspoon oregano
1/2 cup flour

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.

Nutrition Facts : Calories 592.8, Fat 49.3, SaturatedFat 30.6, Cholesterol 148.3, Sodium 757.8, Carbohydrate 32.2, Fiber 8, Sugar 4.6, Protein 10.9

TOMATO - ARTICHOKE SOUP



TOMATO - ARTICHOKE SOUP image

Categories     Soup/Stew     Tomato     Low Fat     Vegetarian

Yield 8 people

Number Of Ingredients 10

15 oz artichoke hearts (with or without marinade)
15 oz canned diced tomatoes
8 oz chicken broth
1 T garlic, minced
1 sm onion or 2 leeks, finely chopped
3 bay leaves
1 T butter
1/2 c white wine
1 t dried basil, crushed
salt and pepper to taste

Steps:

  • Puree 2/3 of the tomatoes and artichoke hearts, add to pot, chop remaining diced tomatoes and art. hearts as desired (if you don't like chunks, puree it all!) Add chicken broth to pot and heat. While heating above, add onions(leeks), garlic, and bay leaves to skillet with butter and brown til bay leaves are "flimsy", add all to pot. Add white wine, crushed basil, salt and pepper to taste, heat through and enjoy.

ARTICHOKE PARMESAN SOUP



Artichoke Parmesan Soup image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 9

1 small carrot, cut into 1-inch chunks
1 celery stalk, cut into 1-inch chunks
1/2 small onion, cut into chunks
Two 14-ounce cans artichoke hearts in brine
2 tablespoons extra-virgin olive oil
1 cup cornstarch, or more as needed
1/3 cup heavy cream
1 1/2 cups grated Grana Padano or Parmigiano-Reggiano
1 tablespoon plus 1 1/2 teaspoons kosher salt

Steps:

  • Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
  • Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
  • Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
  • Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
  • Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.

ARTICHOKE TOMATO BISQUE



Artichoke Tomato Bisque image

Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at dinner parties and you'll be amazed at the compliments you receive. -Doty Emory, Jasper, Georgia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

1 can (28 ounces) diced tomatoes, undrained
1 jar (7-1/2 ounces) roasted sweet red peppers, drained
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon each dried thyme, basil and oregano
1 tablespoon butter
1 tablespoon olive oil
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup heavy whipping cream
1 cup whole milk
2 tablespoons sherry
2 tablespoons minced fresh cilantro or 2 teaspoons dried cilantro flakes
2 tablespoons cornstarch
1/4 cup cold water
1/2 teaspoon Creole seasoning
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 150 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 544mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

TOMATO AND ARTICHOKE SAUCE



Tomato and Artichoke Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Spring Recipes

Number Of Ingredients 12

1 halved lemon
4 thinly sliced large artichoke hearts
1/4 cup extra-virgin olive oil
2 minced large cloves garlic
Coarse salt, to taste
1/4 teaspoon crushed red-pepper flakes
1 tablespoon roughly chopped parsley
2 tablespoons finely julienned basil
Freshly ground black pepper, to taste
1 cup Italian dry vermouth
5 tablespoons tomato sauce (preferably homemade)
1/2 cup Homemade Chicken Stock

Steps:

  • Squeeze juice from lemon into bowl of ice water; add lemon halves and artichoke hearts while preparing the rest.
  • In a large skillet over medium heat, add oil, garlic, and salt. Stir in red-pepper flakes, parsley, basil, salt, and black pepper, and saute, stirring for 5 minutes. Add vermouth, and cook for 2 minutes. Add tomato sauce and chicken stock. Cook until slightly reduced, about 5 minutes.

TOMATO-ARTICHOKE SOUP



Tomato-Artichoke Soup image

Number Of Ingredients 11

4 tomatoes, peeled and pureed
8 ounces artichoke hearts, quartered
3 cups heavy cream
1 cup chicken broth
1 cup butter
1/2 onion, diced
1/8 teaspoon white pepper
1/8 teaspoon salt
1 tablespoon basil
3/4 teaspoon oregano
1/2 cup almond flour

Steps:

  • 1. Combine tomatoes, artichoke hearts, heavy cream, chicken stock in a saucepan. Heat over medium heat, stirring occasionally.2. Meanwhile, sauté onion and seasonings in butter. Add flour slowly and cook, stirring, until mixture is golden brown.3. Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.

Nutrition Facts : Nutritional Facts Serves

SUN-DRIED TOMATO ARTICHOKE CHICKEN (KNORR SOUP RECIPE)



Sun-Dried Tomato Artichoke Chicken (Knorr Soup Recipe) image

Got this from the dried Knorr Soup (French Onion) box. Tastes like you worked a lot on it, but it is amazingly easy to throw together!

Provided by Lorraine3

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 bone-in chicken breast halves
2 tablespoons olive oil
1 Knorr french onion soup mix, packet
2 garlic cloves, finely chopped
1/3 cup sun-dried tomato packed in oil, drained and chopped
6 ounces marinated artichoke hearts, undrained

Steps:

  • Preheat oven to 350 degrees F.
  • Place chicken in a large baking or roasting pan. Combine remaining ingredients and pour over chicken.
  • Bake for 30 minutes or until chicken is thoroughly cooked.

Nutrition Facts : Calories 227.5, Fat 14.8, SaturatedFat 3, Cholesterol 46.4, Sodium 111.1, Carbohydrate 7.4, Fiber 2.9, Sugar 0.4, Protein 17.2

PARMESAN ARTICHOKE SOUP



Parmesan Artichoke Soup image

This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. -Malee Jergensen, Murray, Utah

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

4 celery ribs, finely chopped
1 medium onion, finely chopped
1/2 cup finely chopped carrot
1/2 cup butter, cubed
3 garlic cloves, minced
1 cup all-purpose flour
4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
3 bay leaves
1 quart heavy whipping cream
1-1/2 cups shredded Parmesan cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/4 cup sun-dried tomatoes (not packed in oil), chopped

Steps:

  • In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened., Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves.

Nutrition Facts : Calories 473 calories, Fat 43g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 936mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

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  • 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.
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