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


Add to Grocery List

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

How to Make Chunky Tomato and Artichoke Soup


  • 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.
  • 7ENJOY!!!

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