ARTICHOKE TOMATO BISQUE
Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at dinner parties and you'll be amazed at the compliments you receive. -Doty Emory, Jasper, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender., Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes. , In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper.
Nutrition Facts : Calories 150 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 544mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
TOMATO ARTICHOKE SOUP WITH GARLIC CROUTONS
This fiery red tomato artichoke soup is bursting with tangy flavor and the perfect thing for a gray day! Serve with garlic croutons and shaved Parmesan.
Provided by Sonja Overhiser
Categories Main Dish
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Chop the onion and mince the garlic. Drain and roughly chop the artichokes.
- In a large soup pot, heat the butter. Sauté the onions, garlic, and bay leaves until the onions are translucent, 5 to 6 minutes.
- To the pot, add the artichokes, canned tomatoes,water, oregano, basil, Parmesan cheese, and kosher salt. Simmer for 15 minutes.
- Remove the bay leaves. Using an immersion blender (or transfer to a standard blender), blend the soup to a smooth consistency. Taste and add additional kosher salt if necessary. Garnish with croutons and shaved Pecorino Romano cheese and serve. (Tip: The soup becomes thicker after refrigeration, so if reheating you may need to stir in a bit of water or milk to achieve the correct consistency.)
- To make the garlic croutons: Preheat the oven to 300°F. Cut the bread into small cubes and place in a small bowl. Mix with the olive oil, kosher salt and garlic powder. Line a baking sheet with parchment paper and top with the bread cubes. Bake until golden, about 15 minutes, then let cool for a few minutes before serving. (Croutons can be made in advance and stored in a sealed container until ready to use.)
Nutrition Facts : Calories 236 calories, Sugar 5.3 g, Sodium 670.6 mg, Fat 14.5 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 22.4 g, Fiber 4.1 g, Protein 6.3 g, Cholesterol 26.5 mg
CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CHUNKY TOMATO AND ARTICHOKE SOUP
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!
Provided by Natalie Zaranti
Categories Other Soups
Time 1h
Number Of Ingredients 12
Steps:
- 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. ENJOY!!!
TOMATO ARTICHOKE SOUP
Make and share this Tomato Artichoke Soup recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan.
- Heat over medium heat, stirring occasionally.
- Meanwhile, saute onion and seasonings in butter.
- Add flour slowly and cook, stirring, until mixture is golden brown.
- Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.
Nutrition Facts : Calories 592.8, Fat 49.3, SaturatedFat 30.6, Cholesterol 148.3, Sodium 757.8, Carbohydrate 32.2, Fiber 8, Sugar 4.6, Protein 10.9
CREAM OF ARTICHOKE SOUP
My dd's most favorite food in all the world is artichokes. Because of this we took an old recipe for another cream of veggie soup and revamped it for artichokes.
Provided by Chef Buggsy Mate
Categories Vegetable
Time 1h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven, combine olive oil and butter over medium heat.
- stir until butter melts.
- saute onion and celery in oil mix until onion is translucent.
- stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
- cover and cook about 30 minutes or until vegetables are tender.
- remove from heat.
- puree vegetables in batches in a food processor or blender.
- return to dutch oven.
- stir in half and half and cheese.
- serve warm.
Nutrition Facts : Calories 207.7, Fat 12.6, SaturatedFat 5.8, Cholesterol 24.3, Sodium 724, Carbohydrate 17.2, Fiber 9.3, Sugar 2.9, Protein 9.1
SUN-DRIED TOMATO ARTICHOKE CHICKEN (KNORR SOUP RECIPE)
Got this from the dried Knorr Soup (French Onion) box. Tastes like you worked a lot on it, but it is amazingly easy to throw together!
Provided by Lorraine3
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Place chicken in a large baking or roasting pan. Combine remaining ingredients and pour over chicken.
- Bake for 30 minutes or until chicken is thoroughly cooked.
Nutrition Facts : Calories 227.5, Fat 14.8, SaturatedFat 3, Cholesterol 46.4, Sodium 111.1, Carbohydrate 7.4, Fiber 2.9, Sugar 0.4, Protein 17.2
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10 TOP-RATED ARTICHOKE SOUP RECIPES
From allrecipes.com
Author Hayley SuggPublished Dec 15, 2020Estimated Reading Time 2 mins
- Cream of Artichoke Soup. A whopping four whole artichokes go into this irresistibly creamy soup, which recipe creator Marbalet describes as tasting like a "cream of chicken and artichoke soup."
- Grilled Chicken and Artichoke Soup. One taste of this Italian-inspired soup is sure to warm you up on a winter day. Hearty pieces of grilled chicken, earthy mushrooms, tangy sun-dried tomatoes, and canned artichoke bottoms combine for a wide range of flavors and textures.
- Artichoke Soup. Super smooth and rich, this artichoke soup is made with a base of veggies and heavy whipping cream that are blended together until velvety.
- Artichoke and Chickpea Stew. Made with mostly pantry staples, this hearty artichoke and chickpea stew is a stick-to-your-ribs meal. The recipe can also be made vegan-friendly by simply switching in vegetable broth for the chicken broth.
- Tuscan Tomato Artichoke Soup. A trio of artichokes, tomatoes, and roasted red peppers make up the base of this rich and creamy soup. All three are blended until smooth and dressed up with herbs, half-and-half, and plenty of Parmesan cheese.
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