Tomato Artichoke Soup with Cheese Herbed Croutons

May 3, 2012
1 min read


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.

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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