chunky tomato and artichoke soup

Name: Chunky Tomato and Artichoke Soup
Cook time: 1 h
Yield: 2
Cuisine: American
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(s) garlic minced; 1-7.5 oz jar(s) quartered marinated artichoke hearts drained and diced; 1/2 cup(s) extra virgin olive oil; 1 cup(s) chicken broth; 1 - bay leaf; 2 teaspoon(s) dill weed; 1/2 cup(s) heavy cream; - croutons; - shredded gruyere cheese (use as much as you'd like); - salt and freshly ground black pepper

(2 RATINGS)

52 Pinches 2 Photos

Natalie Zaranti

Naperville, IL

Updated on Jan 24, 2012

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!

Rate

prep time

cook time 1 Hr

method Bake

yield 2 bowls

Ingredients

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

How To Make chunky tomato and artichoke soup

Step 1

Heat oven to 450 degrees

Step 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.
Step 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.
Step 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
Step 5

Add heavy cream and dill, stir and bring up to simmer. Turn stove top off.
Step 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.
Step 7

ENJOY!!!
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