Tomato Artichoke Soup Recipe

Recipe By Slurrp

Tomato Artichoke Soup is a flavorful and hearty soup made with ripe tomatoes, tender artichoke hearts, and aromatic herbs. This soup is a perfect blend of tangy and creamy flavors, making it a comforting and satisfying dish. It can be enjoyed as a light lunch or as an appetizer before a main course. The combination of tomatoes and artichokes creates a rich and velvety texture, while the herbs add a refreshing and aromatic touch. Serve this soup hot with a sprinkle of grated Parmesan cheese and a side of crusty bread for a complete meal.

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25minstotal
25m.total
Tomato Artichoke Soup
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Ingredients for Tomato Artichoke Soup Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Medium Onion, Chopped
  • 3/4 cloves Cloves Garlic, Minced
  • 1 Large Tomatoes, Diced
  • 1/4 can Artichoke Hearts, Drained And Chopped
  • 1 cup Vegetable Broth
  • 1/4 teaspoon Dried Basil
  • 1/4 teaspoon Dried Oregano
  • As required Salt And Pepper To Taste
  • 0.06 cup Heavy Cream
  • as needed Fresh Herbs For Garnish
  • as per your need Grated Parmesan Cheese For Garnish

Directions: Tomato Artichoke Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until they turn translucent.
  • STEP 2.Add diced tomatoes, artichoke hearts, vegetable broth, and dried herbs. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
  • STEP 3.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches and be cautious of the hot liquid.
  • STEP 4.Return the soup to the pot and season with salt and pepper to taste. Stir in heavy cream for added richness, if desired.
  • STEP 5.Simmer the soup for an additional 5 minutes to allow the flavors to meld together. Serve hot, garnished with fresh herbs and a sprinkle of grated Parmesan cheese.
  • STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Cooking Tips

  • For a chunkier texture, reserve some artichoke hearts and diced tomatoes before pureeing the soup.
  • Adjust the consistency of the soup by adding more vegetable broth or cream, depending on your preference.
  • Feel free to customize the soup by adding other vegetables like carrots or bell peppers.
  • Garnish the soup with fresh basil or parsley for a burst of freshness.
  • Serve the soup with a side of crusty bread or grilled cheese sandwiches for a complete meal.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave before serving.
  • Serve the soup hot, garnished with fresh herbs and a sprinkle of grated Parmesan cheese.
  • Pair the soup with a side of crusty bread or grilled cheese sandwiches for a satisfying meal.
Nutrition
value
182
calories per serving
5 g Fat8 g Protein25 g Carbs12 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    8g
  • Carbs
    25g
  • Fiber
    12g

MacroNutrients

  • Carbs
    25g
  • Protein
    8g
  • Fiber
    12g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    157mg
  • Iron
    3mg
  • Vitamin A
    2069mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    166mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    75mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    110mg
  • Manganese
    < 1mg
  • Phosphorus
    189mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp