Tuscan Tomato Artichoke Soup

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

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 232 Calories

Ingredients

• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• 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
• ½ cup chopped roasted red bell peppers
• ¾ cup nonfat half-and-half

Recipe Instructions

Step 1

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.

Step 2

Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.

Step 3

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.