How to Make Creamy Tomato Artichoke Soup - A Step-by-Step Guide

There's nothing quite as comforting and satisfying as a warm bowl of homemade soup. And when it comes to creamy, rich and flavorful soups, this recipe for Creamy Tomato Artichoke Soup takes the cake. It's a delightful blend of classic tomato soup with the added richness and depth of tender artichoke hearts.

This soup is perfect for those chilly days when you want something cozy and comforting to warm you from the inside out. With the creamy texture from the addition of heavy cream and the...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 4

  • Heat olive oil in a soup pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, bell peppers, basil, and herbes de Provence; season with salt and pepper. Reduce the heat, cover, and simmer until flavors combine, about 20 minutes.
  • Use a slotted spoon to transfer artichokes, tomatoes, and bell peppers to a blender; purée until smooth.
  • Add half-and-half to the pot; stir to combine with broth. Slowly stir in puréed vegetables until blended.
  • Stir in Parmesan cheese just before serving.
  • Nutrition

    232 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 11mg
    • Sodium: 1310mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 11g
    • Vitamin C: 42mg
    • Calcium: 196mg
    • Iron: 1mg
    • Potassium: 154mg