Creamy Tomato Artichoke Soup

Creamy Tomato Artichoke Soup

This creamy tomato artichoke soup made with canned tomatoes and artichoke hearts gets deep flavor from roasted red peppers and Parmesan cheese.

Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
232 Calories

Recipe Instructions

Step 1
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.
Step 2
Use a slotted spoon to transfer artichokes, tomatoes, and bell peppers to a blender; purée until smooth.
Step 3
Add half-and-half to the pot; stir to combine with broth. Slowly stir in puréed vegetables until blended.
Step 4
Stir in Parmesan cheese just before serving.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 teaspoon dried basil
  • salt and ground black pepper to taste
  • 3 cloves garlic, chopped
  • 1 cup vegetable broth
  • 1 (15 ounce) can artichoke hearts, drained and chopped
  • 1 teaspoon herbes de Provence
  • 1 (15 ounce) can Italian-style diced tomatoes
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup chopped roasted red bell peppers
  • 0.75 cup nonfat half-and-half

Categories

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