This tomato artichoke soup is a warm and cozy dish that is perfect for chilly days. It’s made with canned tomatoes, artichoke hearts, roasted red peppers, and a splash of cream and cheese for extra richness and flavor. It’s easy to make in one pot and ready in less than an hour. Serve it with homemade garlic croutons and shaved Parmesan cheese for a delicious and satisfying meal.
Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (15-ounce) can of artichoke hearts, drained and chopped
- 2 (28-ounce) cans of diced tomatoes (fire-roasted if possible)
- 1 cup of vegetable broth
- 1/2 cup of chopped roasted red bell peppers
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 3/4 cup of half-and-half
- 1/4 cup of grated Parmesan cheese
- Pecorino Romano cheese for garnish
Croutons
- 2 cups of bread cubes
- 1 tablespoon of olive oil
- Salt and garlic powder to taste
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and cook until soft, stirring occasionally, for about 10 minutes.
- Add the artichoke hearts, tomatoes, broth, bell peppers, basil, oregano, salt and pepper to the pot. Bring the soup to a boil, then lower the heat and simmer, covered, for about 20 minutes.
- While the soup is simmering, make the croutons. Preheat the oven to 375°F and line a baking sheet with parchment paper. Toss the bread cubes with olive oil, salt and garlic powder in a large bowl. Spread them in an even layer on the prepared baking sheet. Bake for 15 minutes or until golden and crisp, flipping halfway through.
- Use an immersion blender or a regular blender to puree the soup until smooth. Be careful when blending hot liquids and work in batches if needed.
- Stir in the half-and-half and Parmesan cheese until well combined. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and top with more cheese if desired. Serve with the croutons on the side or on top of the soup.
