tomato artichoke soup

This Tomato Artichoke Soup is on the Table in Under 30 Minutes

Need a quick, winter dinner? Look no further than a tomato artichoke soup.

If you’re a fan of tomato basil soup, we’ve got a slight variation you’ll love! This particular tomato artichoke soup has all the flavor of a long simmering soup, but it comes together in under 30 minutes. It’s got great spice selection, depth of flavor, and makes any night in a cozy one.

Marguerite Henderson stopped by to share her family’s favorite tomato artichoke soup. It’s sure to be a go-to in your recipe rolodex too.

Find more of Marguerite’s recipes on Instagram, @mangiabene801.


Tomato Artichoke Soup With Cheese Herbed Croutons


  • 4 T. butter or olive oil
  • 1 large onion, finely chopped
  • 1 T. minced garlic
  • 1 tsp. dried thyme
  • 15 oz. can artichoke hearts, coarsely chopped
  • 28 oz. can chopped tomatoes, with juices
  • 4 cups chicken or vegetable broth
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 cup sour cream


In a large saucepan, heat butter or olive oil and sauté the onion for 5 minutes until soft.

Add the garlic and thyme and sauté another minute. Add the artichoke hearts, tomatoes, chicken broth, salt, and pepper. Cover; simmer for 30 minutes. Add the sour cream, stir well and simmer for 5 more minutes. Taste for seasoning. Serve with herbed croutons.

Serves 8. You can use a hand held immersion blender to smooth out the soup, if desired.


Cheese Herbed Croutons


  • 4 cups cubed Italian or French bread
  • ¼ cup olive oil
  • 2 T. dried Italian seasoning or herbs de Provence
  • 1 cup shredded Romano or Parmesan cheese


In a bowl, combine all ingredients; toss well. Spread out on a parchment or Silpat lined baking sheet and bake for 10 –12 minutes, until cheese is melted and bread is toasted.

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