Tomato Artichoke Soup Recipes

TUSCAN TOMATO ARTICHOKE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
• Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
• Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.

TOMATO ARTICHOKE SOUP

Steps:

• Combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan.
• Heat over medium heat, stirring occasionally.
• Meanwhile, saute onion and seasonings in butter.
• Add flour slowly and cook, stirring, until mixture is golden brown.
• Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.

ARTICHOKE PARMESAN SOUP

Steps:

• Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
• Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
• Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
• Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
• Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.

TOMATO - ARTICHOKE SOUP

Steps:

• Puree 2/3 of the tomatoes and artichoke hearts, add to pot, chop remaining diced tomatoes and art. hearts as desired (if you don't like chunks, puree it all!) Add chicken broth to pot and heat. While heating above, add onions(leeks), garlic, and bay leaves to skillet with butter and brown til bay leaves are "flimsy", add all to pot. Add white wine, crushed basil, salt and pepper to taste, heat through and enjoy.

TOMATO-ARTICHOKE SOUP

Steps:

• 1. Combine tomatoes, artichoke hearts, heavy cream, chicken stock in a saucepan. Heat over medium heat, stirring occasionally.2. Meanwhile, sauté onion and seasonings in butter. Add flour slowly and cook, stirring, until mixture is golden brown.3. Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.

ARTICHOKE TOMATO BISQUE

Steps:

• In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender., Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes. , In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper.

PARMESAN ARTICHOKE SOUP

Steps:

• In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened., Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves.

SUN-DRIED TOMATO ARTICHOKE CHICKEN (KNORR SOUP RECIPE)

Steps:

• Preheat oven to 350 degrees F.
• Place chicken in a large baking or roasting pan. Combine remaining ingredients and pour over chicken.
• Bake for 30 minutes or until chicken is thoroughly cooked.