Name: Creamy Tomato Artichoke Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1 small; Garlic, chopped - 3 cloves; Artichoke hearts, drained and chopped - 1 (15 ounce) can; Italian-style diced tomatoes - 1 (15 ounce) can; Vegetable broth - 1 cup; Chopped roasted red bell peppers - ½ cup; Dried basil - 1 teaspoon; Herbes de Provence - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Nonfat half-and-half - ¾ cup; Grated Parmesan cheese - ½ cup

Ingredients for - Creamy Tomato Artichoke Soup

1. Olive oil 2 tablespoons

2. Onion, chopped 1 small

3. Garlic, chopped 3 cloves

4. Artichoke hearts, drained and chopped 1 (15 ounce) can

5. Italian-style diced tomatoes 1 (15 ounce) can

6. Vegetable broth 1 cup

7. Chopped roasted red bell peppers ½ cup

8. Dried basil 1 teaspoon

9. Herbes de Provence 1 teaspoon

10. Salt and ground black pepper to taste 1 teaspoon

11. Nonfat half-and-half ¾ cup

12. Grated Parmesan cheese ½ cup

How to cook deliciously - Creamy Tomato Artichoke Soup

1 . Stage

Heat olive oil in a soup pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, bell peppers, basil, and herbes de Provence; season with salt and pepper. Reduce the heat, cover, and simmer until flavors combine, about 20 minutes.

2 . Stage

Use a slotted spoon to transfer artichokes, tomatoes, and bell peppers to a blender; purée until smooth.

3 . Stage

Add half-and-half to the pot; stir to combine with broth. Slowly stir in puréed vegetables until blended.

4 . Stage

Stir in Parmesan cheese just before serving.