This is our attempt at recreating it. Serve it to company and they ll think you spent hours perfecting the flavor. In a large saucepan saute the celery onion and carrot in butter until tender. Add the vegetable stock and bring to a simmer. If you don t have an immersion blender no worries you can just process some of the soup in your blender to get to the consistency you like.

Bring to a simmer. This soup was amazing. Slowly add onion roux to artichoke mixture stirring constantly and cook until soup thickens. Blend the soup to your desired consistency with a hand blender. Not exactly but close.

Meanwhile saute onion and seasonings in butter. Tart and tangy soup is perfect year round. Stir in the flour thyme salt and pepper until blended. As a meal i like to serve this with crusty bread. Add flour slowly and cook stirring until mixture is golden brown.

RELATED ARTICLE :

Add the cherry tomatoes artichokes basil and oregano and cook for an additional five to seven minutes. Cook 1 minute longer. To finish the soup stir in the coconut milk. I did add a little salt at the table. I would not puree this soup as the chunks of artichoke and diced tomatoes give it great flavor and texture.

Just be careful adding hot liquid to the blender and leave some room for the soup so you don t have an explosion. I am sure taking the time to follow the recipe will give you a great soup but the easy way was great too. In a blender cover and process tomatoes and peppers until pureed. You will love this tomato and artichoke soup. See this tomato artichoke soup.

The type of wine used in this will vary. Cook for 10 12 minutes. In a large saucepan saute the onion garlic thyme basil and oregano in butter and olive oil until onion is tender. Really though it takes less than 30 minutes to make. To do so we revised this recipe we made four years ago tweaked it a bit to amp up the flavors and used muir glen s jarred fire roasted tomatoes which are becoming a fast favorite.

Add the broths artichokes cream milk sherry cilantro and tomato mixture. It was even better the next day when the flavors had time to settle. It s one of those great little cooking secrets. Simmer for 15 minutes. It is easy and so flavorful too.

RELATED ARTICLE :

As an appetizer or side in colder months or a meal in warmer. I recommend using san marzano canned tomatoes whenever you can find them most stores carry them because they re a bit sweeter than your average canned tomatoes and i find their flavor to be superior. We have a restaurant in town that has the tastiest tomato artichoke soup i order nearly every time i visit. Combine tomatoes artichoke hearts milk chicken stock and cream in a saucepan. As an appetizer or side in colder months or a meal in warmer.

Combine tomatoes artichoke hearts milk chicken stock and cream in a saucepan. Add the broths artichokes cream milk sherry cilantro and tomato mixture. The type of wine used in this will vary. Just be careful adding hot liquid to the blender and leave some room for the soup so you don t have an explosion. Add the cherry tomatoes artichokes basil and oregano and cook for an additional five to seven minutes.

We have a restaurant in town that has the tastiest tomato artichoke soup i order nearly every time i visit. Meanwhile saute onion and seasonings in butter. Bring to a simmer. This is our attempt at recreating it.