Best Tomato Artichoke Soup Recipes

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TUSCAN TOMATO ARTICHOKE SOUP



Tuscan Tomato Artichoke Soup image

A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.

Provided by megbus01

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.7 g, Cholesterol 11.1 mg, Fat 10.6 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 3.1 g, Sodium 1309.6 mg, Sugar 7.3 g

CHUNKY TOMATO AND ARTICHOKE SOUP



Chunky Tomato and Artichoke Soup image

I had to come up with my own version of this after tasting it for the first time a Tommy Knockers in Idaho Springs, CO. LOVE IT!

Provided by Natalie Zaranti

Categories     Other Soups

Time 1h

Number Of Ingredients 12

1-14 oz can(s) diced tomatoes drained, juices reserved (i like muir glen but any will do)
1 medium yellow onion diced
2 clove garlic minced
1-7.5 oz jar(s) quartered marinated artichoke hearts drained and diced
1/2 c extra virgin olive oil
1 c chicken broth
1 bay leaf
2 tsp dill weed
1/2 c heavy cream
croutons
shredded gruyere cheese (use as much as you'd like)
salt and freshly ground black pepper

Steps:

  • 1. Heat oven to 450 degrees
  • 2. Drain and reserve juices of canned tomatoes and spread drained tomatoes on a baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with salt and freshly ground black pepper. Roast tomatoes until caramelized, about 15-20 minutes.
  • 3. In a saucepan, heat olive oil over medium heat and cook onions until softened (10 min) adding garlic in the last couple of minutes.
  • 4. Add roasted tomatoes and baking sheet drippings into onion and garlic mixture along with the reserved tomato juice, chicken broth, artichokes and bay leaf. Simmer for about 20 minutes
  • 5. Add heavy cream and dill, stir and bring up to simmer. Turn stove top off.
  • 6. Spoon soup into oven safe serving sized bowls, cover with croutons and shredded gruyere cheese. Place under broiler for about 7 minutes or until cheese is slightly browned.
  • 7. ENJOY!!!

ITALIAN SAUSAGE, SMOKED TOMATO AND ARTICHOKE SOUP RECIPE



Italian Sausage, Smoked Tomato and Artichoke Soup Recipe image

Provided by cacelias

Number Of Ingredients 11

1 pound sweet Italian Sausage
1 large red onion, peeled and chopped
1- 14 oz. can artichoke hearts, drained
1- 28 oz. can Italian plum tomatoes with juice (smoked-optional)
3 cups chicken stock
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon fennel seed
1/4 pound penne pasta
salt and pepper to taste
*Add water, as desired

Steps:

  • Remove the sausage from it's casing, crumble and brown with the chopped onion in large soup pot over medium heat. Cut the artichoke hearts and the tomatoes into bite-sized pieces and add them to the pot. Pour the chicken stock over the sausage and vegetables, then add the oregano, basil and fennel. Bring to a boil, then turn down the heat and simmer, uncovered for 30 minutes. Add the pasta and cook for 15 minutes more, or until the pasta is al dente. Taste for seasoning, add more water, if desired, and serve. To smoke tomatoes: Place 1 heaping tablespoon of fine wood chips in the bottom of a stovetop smoker. Make an aluminum foil tray with raised edges to fit on top of the wire rack. Arrange fresh or canned tomatoes on the tray. Close the stovetop smoker almost tight. Place over one burner on medium-high. When a wisp of smoke escapes, close the stovetop smoker lid all the way, then start your timer. Your tomatoes are done when they have a good, smokey aroma and are slightly burnished, about 20 minutes.

TOMATO ARTICHOKE SOUP



Tomato Artichoke Soup image

Make and share this Tomato Artichoke Soup recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

4 tomatoes, peeled and pureed
6 artichoke hearts, quartered
2 cups milk
1 cup chicken stock
1 cup heavy cream
1 cup butter
1/2 large yellow onion, diced
1 pinch white pepper
1 pinch salt
1 tablespoon basil
3/4 teaspoon oregano
1/2 cup flour

Steps:

  • Combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan.
  • Heat over medium heat, stirring occasionally.
  • Meanwhile, saute onion and seasonings in butter.
  • Add flour slowly and cook, stirring, until mixture is golden brown.
  • Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.

Nutrition Facts : Calories 592.8, Fat 49.3, SaturatedFat 30.6, Cholesterol 148.3, Sodium 757.8, Carbohydrate 32.2, Fiber 8, Sugar 4.6, Protein 10.9

TOMATO - ARTICHOKE SOUP



TOMATO - ARTICHOKE SOUP image

Categories     Soup/Stew     Tomato     Low Fat     Vegetarian

Yield 8 people

Number Of Ingredients 10

15 oz artichoke hearts (with or without marinade)
15 oz canned diced tomatoes
8 oz chicken broth
1 T garlic, minced
1 sm onion or 2 leeks, finely chopped
3 bay leaves
1 T butter
1/2 c white wine
1 t dried basil, crushed
salt and pepper to taste

Steps:

  • Puree 2/3 of the tomatoes and artichoke hearts, add to pot, chop remaining diced tomatoes and art. hearts as desired (if you don't like chunks, puree it all!) Add chicken broth to pot and heat. While heating above, add onions(leeks), garlic, and bay leaves to skillet with butter and brown til bay leaves are "flimsy", add all to pot. Add white wine, crushed basil, salt and pepper to taste, heat through and enjoy.

SUN-DRIED TOMATO ARTICHOKE CHICKEN (KNORR SOUP RECIPE)



Sun-Dried Tomato Artichoke Chicken (Knorr Soup Recipe) image

Got this from the dried Knorr Soup (French Onion) box. Tastes like you worked a lot on it, but it is amazingly easy to throw together!

Provided by Lorraine3

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 bone-in chicken breast halves
2 tablespoons olive oil
1 Knorr french onion soup mix, packet
2 garlic cloves, finely chopped
1/3 cup sun-dried tomato packed in oil, drained and chopped
6 ounces marinated artichoke hearts, undrained

Steps:

  • Preheat oven to 350 degrees F.
  • Place chicken in a large baking or roasting pan. Combine remaining ingredients and pour over chicken.
  • Bake for 30 minutes or until chicken is thoroughly cooked.

Nutrition Facts : Calories 227.5, Fat 14.8, SaturatedFat 3, Cholesterol 46.4, Sodium 111.1, Carbohydrate 7.4, Fiber 2.9, Sugar 0.4, Protein 17.2

CREAMY TOMATO ARTICHOKE SOUP



Creamy Tomato Artichoke Soup image

How to make Creamy Tomato Artichoke Soup

Provided by @MakeItYours

Number Of Ingredients 13

1 28 ounce can whole tomatoes in puree
3 tablespoons unsalted butter
1 cup diced sweet onion, such as Vidalia
3/4 cup thinly sliced scallions, white and green parts
2 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
2 1/2 cups milk
1 9 ounce package frozen artichoke hearts, thawed and roughly chopped
2 teaspoons kosher salt
1 1/2 cups shredded sharp white cheddar
1/4 cup heavy cream

Steps:

  • Pour tomatoes and puree into a bowl, then break up into small pieces with a wooden spoon or kitchen shears; set aside. Melt butter in a 6-qt pot over medium heat. Add the onion, scallions, and garlic. Cook, stirring occasionally, until the onions are just soft, 3 to 5 min. Add the tomato paste and flour and stir about 1 min to cook the flour and heat through. Stir in broth, milk, artichokes, salt, and tomatoes in puree.
  • Bring soup to a simmer but do not boil. Cover pot and simmer, stirring occasionally, until onions are soft and flavors have blended, 15 to 20 min.
  • Add cheese and cream, stirring until cheese is melted. Serve soup topped with extra sliced scallions if desired. The soup can be refrigerated for up to 5 days. Soup will thicken when chilled; thin with milk or broth. Do not freeze.

TOMATO-ARTICHOKE SOUP



Tomato-Artichoke Soup image

Number Of Ingredients 11

4 tomatoes, peeled and pureed
8 ounces artichoke hearts, quartered
3 cups heavy cream
1 cup chicken broth
1 cup butter
1/2 onion, diced
1/8 teaspoon white pepper
1/8 teaspoon salt
1 tablespoon basil
3/4 teaspoon oregano
1/2 cup almond flour

Steps:

  • 1. Combine tomatoes, artichoke hearts, heavy cream, chicken stock in a saucepan. Heat over medium heat, stirring occasionally.2. Meanwhile, sauté onion and seasonings in butter. Add flour slowly and cook, stirring, until mixture is golden brown.3. Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.

Nutrition Facts : Nutritional Facts Serves

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