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chunky tomato and artichoke soup

★★★★☆ 2
a recipe by
Natalie Zaranti
Naperville, IL

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
serves 2 bowls
cook time 1 Hr
method Bake

Ingredients For chunky tomato and artichoke soup

  • 1-14 oz can
    diced tomatoes drained, juices reserved (i like muir glen but any will do)
  • 1 md
    yellow onion diced
  • 2 clove
    garlic minced
  • 1-7.5 oz jar
    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

How To Make chunky tomato and artichoke soup

  • 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

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