- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 (15 ounce) can artichoke hearts, drained and chopped
- 1 (15 ounce) can Italian-style diced tomatoes
- 1 cup vegetable broth
- 1/2 cup chopped roasted red bell peppers
- 1 teaspoon dried basil
- 1 teaspoon herbes de Provence
- salt and ground black pepper to taste
- 3/4 cup nonfat half-and-half
- 1/2 cup grated Parmesan cheese
- 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.
05/03/2018
recipepes.com
Tuscan Tomato Artichoke Soup, recipe
PT15M
PT1H
5
455 calories
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