Simple Way to Asparagus And Artichoke Soup

Tuscan Tomato Artichoke Soup

Shallots lend their mellow flavor and a yukon gold potato makes it irresistibly creamy.

Recipe Summary Tuscan Tomato Artichoke Soup

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

Ingredients | Asparagus And Artichoke Soup

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

Directions

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.

Info | Asparagus And Artichoke Soup

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Tuscan Tomato Artichoke Soup

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