Now, I'm sure it wasn't actually as good as Patachou's (how could it be?), but John swears it was! (Sweet hubby = lucky girl, I know!) I absolutely loved this soup. It was the perfect blend of creamy and tangy. Top it with grilled cheese croutons, and, oh my. I definitely ate way, way too much of it! Eh, oh well. It was totally worth it. :)
Tomato Artichoke Soup
Recipe by A Couple Cooks
Serves 4-6, depending on portions
*28 oz can fire-roasted diced tomatoes (I used two 14oz cans)
*15 oz can artichokes, rinsed and drained
*1 cup water (I decided to use low-sodium vegetable broth instead)
*1 cup milk (we were out, again, so I used part heavy cream part water)
*2 tablespoons butter
*1 large onion
*1 clove garlic
*3 bay leaves
*1/2 teaspoon oregano
*1 teaspoon basil
*Chop 1 large onion and 1 clove garlic.
*In a large soup pot, heat 2 tablespoons butter. Sauté the onions, garlic, and 3 bay leaves until the onions are translucent.
*Chop the artichokes into smaller pieces. In the soup pot, add the artichokes, tomatoes, water (or broth), oregano and basil. Simmer for 10 minutes. Add a little brown sugar if it tastes too bitter (mine did so I added 1-2 tablespoons).
*Using a blender, blend the soup to a smooth consistency. Add milk (or cream and water mixture). Top with a little parmesan and serve immediately. Maybe with some grilled cheese sandwiches. :)
|onions, bay leaves, butter and garlic cooking|
|the broth and tomatoes I used|
|simmering for 10 minutes|
|Plus grilled cheese croutons :)|
|tomato artichoke soup plus parmesan-crusted zucchini sticks|