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Creamy Tomato Artichoke Soup
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Rich and creamy tomato artichoke soup with canned tomatoes, artichoke hearts, roasted red peppers, and Parmesan cheese for bold flavor.
Ingredients:
  • 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
  • 0.5 cup chopped roasted red bell peppers
  • 1 teaspoon dried basil
  • 1 teaspoon herbes de Provence
  • 0.75 cup nonfat half-and-half
  • 0.5 cup grated Parmesan cheese
Instructions:
  • In a soup pot, sauté onions and garlic in olive oil until softened. Stir in artichoke hearts, tomatoes, vegetable broth, bell peppers, basil, and herbes de Provence. Season with salt and pepper, cover, and simmer on low heat for 20 minutes to blend the flavors.
  • Transfer the artichokes, tomatoes, and bell peppers to a blender using a slotted spoon; blend until smooth.
  • Pour in the luxurious half-and-half into the pot with the savory broth, gently combining them. Gradually whisk in the velvety puréed vegetables until fully incorporated.
  • Gently fold in Parmesan cheese right before serving.

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