Tuscan Tomato 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

  • 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.

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