Tomato Artichoke Soup
Indulge in the comforting flavors of Tomato Artichoke Soup, a velvety and vibrant dish that's perfect for any season. This hearty recipe combines sweet, tangy canned whole tomatoes, tender artichoke hearts, and aromatic herbs like basil and oregano for a bowlful of Mediterranean-inspired goodness. A touch of red pepper flakes adds subtle heat, while optional heavy cream lends a luxurious texture. Ready in just 45 minutes, this easy soup is a versatile choice for lunch or dinner, served with fresh basil garnish and crusty bread for dipping. Whether you're craving a wholesome vegetarian entrée or a cozy starter, this Tomato Artichoke Soup is bursting with flavor and nutrition.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 28 ounces canned whole tomatoes
- 3 cups vegetable broth
- 14 ounces canned artichoke hearts
- 1 teaspoon dried basil
- 0.5 teaspoons dried oregano
- 0.25 teaspoons red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream (optional)
- 0.25 cups fresh basil leaves (for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
Heat a large pot over medium heat and add the olive oil.
Peel and dice the yellow onion. Mince the garlic cloves.
Once the oil is hot, add the diced onion and sauté for 5 minutes, or until softened and translucent.
Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
Pour in the canned whole tomatoes with their juice, and use a wooden spoon to break them into smaller pieces.
Add the vegetable broth, canned artichoke hearts (drained and roughly chopped), dried basil, oregano, red pepper flakes, sugar, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth. Alternatively, allow the soup to cool slightly and blend it in batches in a countertop blender.
If using, stir in the heavy cream to add a velvety texture. Taste and adjust seasoning if necessary.
Ladle the hot soup into bowls, garnish with fresh basil leaves, and serve with crusty bread on the side if desired.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 12.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
