|Tomato Artichoke Soup with Garlic Croutons|
Yum, I can't wait to make this! Luckily I will be on a Soup Vacation next week with countless hours to chop and puree at my disposal. Are there any soups you can't live without? Then send 'em on over, I'd love to try some new blends.
Tomato Artichoke Soup
What You Need 28 oz can fire-roasted diced tomatoes
15 oz can artichokes
1 cup water
1 cup milk
2 tablespoons butter
1 large onion
1 clove garlic
3 bay leaves 1/2 teaspoon oregano
1 teaspoon basil
What To Do
1 Chop 1 large onion and 1 clove garlic. In a large soup pot, heat 2 tablespoons butter. Sauté the onions, garlic, and 3 bay leaves until the onions are translucent.
2 Chop the artichokes into smaller pieces. In the soup pot, add the artichokes, tomatoes, 1 cup of water, 1/2 teaspoon oregano, 1 teaspoon basil. Simmer for 10 minutes.
3 Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency. Add 1 cup milk. Top with croutons and a little parmesan and serve immediately.
Thank you A Couple Cooks!