I know I keep saying it’s cold out but it is! Especially since I just came back from Dominican Republic which was a lovely 80 degrees. This tomato artichoke soup is simple and healthy. It can be made in less than 30 minutes and is oh so delicious! It has also done it’s part in keeping me warm since I don’t have the luxury to live in Punta Cana #wishfulthinking
For Christmas, I got an immersion blender and was excited to use my fancy new gadget to make this soup.
28 oz can fire-roasted diced tomatoes
15 oz can artichokes
1 cup water
1 cup milk
2 tablespoons butter
1 large onion
1 clove garlic
3 bay leaves
1/2 teaspoon oregano
1 teaspoon basil
1. Chop 1 large onion and 1 clove garlic. In a large soup pot, heat 2 tablespoons butter. Sauté the onions, garlic, and 3 bay leaves until the onions are translucent.
2. Chop the artichokes into smaller pieces. In the soup pot, add the artichokes, tomatoes, 1 cup of water, 1/2 teaspoon oregano, 1 teaspoon basil. Simmer for 10 minutes.
3. Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency. Add 1 cup milk. Top with croutons and a little parmesan and serve immediately.
Original Recipe Credit: A Couple Cooks
Photos: My own