Tomato Artichoke Soup


  • 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


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