Ingredients40 m servings 232 cals
- 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.
Per Serving: 232 calories; 10.6 g fat; 24.7 g carbohydrates; 10.7 g protein; 11 mg cholesterol; 1310 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
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...
Quite yummy. I used greek yogurt instead of half and half. This is a very strong flavored soup.. I liked it