Chunky Tomato and Artichoke Soup

Natalie Zaranti


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!

★★★★☆ 2 votes
2 bowls
1 Hr


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
bay leaf
2 tsp
dill weed
1/2 c
heavy cream
shredded gruyere cheese (use as much as you'd like)
salt and freshly ground black pepper


1Heat oven to 450 degrees
2Drain 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.
3In a saucepan, heat olive oil over medium heat and cook onions until softened (10 min) adding garlic in the last couple of minutes.
4Add 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
5Add heavy cream and dill, stir and bring up to simmer. Turn stove top off.
6Spoon 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.

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