Rating: 4.7 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

232 calories; protein 10.7g; carbohydrates 24.7g; fat 10.6g; cholesterol 11.1mg; sodium 1309.6mg. Full Nutrition
Advertisement

Reviews (7)

Most helpful positive review

Rating: 5 stars
06/15/2017
I had this soup at a local restaurant and was looking for a way to re-create it. I am also moving and wanted to use up some cans I had in the pantry so I made a totally canned version. I sauteed about two teaspoons of basil and about a tablespoon of garlic in two teaspoons of olive oil added a can of diced tomatoes 2/3 of a can of concentrated tomato soup and about 2/3 of a can of artichoke hearts (drained and cut up). I heated it through and then added about half a cup of half and half. Heated till warm. I did add a little salt at the table. This soup was AMAZING!!! It was even better the next day when the flavors had time to settle! I am sure taking the time to follow the recipe will give you a great soup but the easy way was great too! I would not puree this soup as the chunks of artichoke and diced tomatoes give it great flavor and texture. Read More
(2)

Most helpful critical review

Rating: 3 stars
12/27/2018
The flavor of this soup was outstanding! I am wondering however if there are differing quality levels of canned artichoke hearts. The ones I got seemed to have a lot of leaves attached but I followed the recipe chopped them and put them in to simmer. Unfortunately blending the soup did not break down the artichoke leaf fiber and the texture of the soup was well fuzzy. Not pleasant to eat. The flavor was so good I think I will make this soup again but without the artichokes. Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/15/2017
I had this soup at a local restaurant and was looking for a way to re-create it. I am also moving and wanted to use up some cans I had in the pantry so I made a totally canned version. I sauteed about two teaspoons of basil and about a tablespoon of garlic in two teaspoons of olive oil added a can of diced tomatoes 2/3 of a can of concentrated tomato soup and about 2/3 of a can of artichoke hearts (drained and cut up). I heated it through and then added about half a cup of half and half. Heated till warm. I did add a little salt at the table. This soup was AMAZING!!! It was even better the next day when the flavors had time to settle! I am sure taking the time to follow the recipe will give you a great soup but the easy way was great too! I would not puree this soup as the chunks of artichoke and diced tomatoes give it great flavor and texture. Read More
(2)
Rating: 5 stars
02/05/2017
This recipe was delicious and simple! We replaced some of the half and half with 2% milk to reduce the fat content and didn't miss it. I recommend waiting until the soup is in the bowls to add the Parmesan cheese otherwise it sticks to the pan and serving spoon. Read More
(1)
Rating: 5 stars
09/29/2016
Quite yummy. I used greek yogurt instead of half and half. This is a very strong flavored soup.. I liked it Read More
(1)
Advertisement
Rating: 5 stars
01/04/2018
I used frozen artichokes but they were a little stringy. Might try the jar next time but this was soooo good! Read More
Rating: 5 stars
08/14/2019
This is delicious! Use a stick blender to make it really easy and less messy. Just blend all ingredients (before you add milk or cream and cheese) in the pot. Then add milk or cream and cheese. I use frozen artichoke heart slices (Trader Joe’s and Safeway sell decent version) and it always comes out great—my family actually cheers when I tell them I’m making this. Read More
Rating: 4 stars
11/07/2018
Pretty easy to make. Read More
Advertisement
Rating: 3 stars
12/26/2018
The flavor of this soup was outstanding! I am wondering however if there are differing quality levels of canned artichoke hearts. The ones I got seemed to have a lot of leaves attached but I followed the recipe chopped them and put them in to simmer. Unfortunately blending the soup did not break down the artichoke leaf fiber and the texture of the soup was well fuzzy. Not pleasant to eat. The flavor was so good I think I will make this soup again but without the artichokes. Read More