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.