- 1 large onion
- 3 cloves garlic
- 1 15-ounce can artichokes
- 3 tablespoons butter
- 3 bay leaves
- 2 23-ounce cans diced fire-roasted tomatoes
- 1 cup water
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- Croutons and additional cheese for topping
Chop onion and mince garlic. Drain and roughly chop the artichokes.
In a large soup pot, heat butter. Sauté the onions, garlic, and bay leaves until the onions are translucent, 5 to 6 minutes.
Add the artichokes, tomatoes, water, oregano, basil, Parmesan, and salt. Simmer for 15 minutes.
Remove the bay leaves. Blend the soup to a smooth consistency. Taste and add additional salt if necessary. Garnish with croutons (optional) and shaved Pecorino Romano cheese and serve.
Serves 4. From A Couple Cooks