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Tuscan Tomato Artichoke Soup


"A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers."
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40 m servings 232 cals
Original recipe yields 4 servings

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  1. 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.
  2. Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
  3. 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

Per Serving: 232 calories; 10.6 g fat; 24.7 g carbohydrates; 10.7 g protein; 11 mg cholesterol; 1310 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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 saut...

Quite yummy. I used greek yogurt instead of half and half. This is a very strong flavored soup.. I liked it

I used frozen artichokes but they were a little stringy. Might try the jar next time but this was soooo good!

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...