This tomato artichoke soup is a comforting blend of canned tomatoes artichoke hearts roasted red peppers and a touch of half and half and Parmesan cheese for a big boost of flavor
Prep Time
45 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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