Chunky Tomato and Artichoke Soup

Natalie Zaranti

By
@natregzar

I had to come up with my own version of this after tasting it for the first time a Tommy Knockers in Idaho Springs, CO. LOVE IT!


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Comments:

Serves:

2 bowls

Cook:

1 Hr

Ingredients

1-14 oz can(s)
diced tomatoes drained, juices reserved (i like muir glen but any will do)
1 medium
yellow onion diced
2 clove
garlic minced
1-7.5 oz jar(s)
quartered marinated artichoke hearts drained and diced
1/2 c
extra virgin olive oil
1 c
chicken broth
1
bay leaf
2 tsp
dill weed
1/2 c
heavy cream
croutons
shredded gruyere cheese (use as much as you'd like)
salt and freshly ground black pepper

Directions Step-By-Step

1
Heat oven to 450 degrees
2
Drain and reserve juices of canned tomatoes and spread drained tomatoes on a baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with salt and freshly ground black pepper. Roast tomatoes until caramelized, about 15-20 minutes.
3
In a saucepan, heat olive oil over medium heat and cook onions until softened (10 min) adding garlic in the last couple of minutes.
4
Add roasted tomatoes and baking sheet drippings into onion and garlic mixture along with the reserved tomato juice, chicken broth, artichokes and bay leaf. Simmer for about 20 minutes
5
Add heavy cream and dill, stir and bring up to simmer. Turn stove top off.
6
Spoon soup into oven safe serving sized bowls, cover with croutons and shredded gruyere cheese. Place under broiler for about 7 minutes or until cheese is slightly browned.
7
ENJOY!!!

About this Recipe