Tuscan Tomato Artichoke Soup Food

TUSCAN TOMATO ARTICHOKE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
• Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
• Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.

CREAMY ARTICHOKE SOUP

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.

TOMATO ARTICHOKE APPETIZERS

Steps:

• Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, stir together Bisquick mix and boiling water; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat. Shape into a ball; knead 10 times.
• Roll out dough 1/8 inch. Cut with 2-inch round cutter dipped in Bisquick mix. Place about 2 inches apart on cookie sheet. In small bowl, mix mayonnaise, Parmesan cheese and onion; mix well. Spread each round with 1/2 teaspoon mayonnaise mixture. Top with slightly less than 1 teaspoon artichokes and another 1/2 teaspoon mayonnaise mixture. Place 1 slice tomato on each round, and top with 1 teaspoon mayonnaise mixture.
• Bake 10 to 12 minutes or until golden brown and puffy. Garnish with parsley. Serve warm or at room temperature.

ARTICHOKE TOMATO BISQUE

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.

TUSCAN TOMATO SOUP

Steps:

• Heat oil in a medium large soup pot.
• Add onions and cook over medium-low heat until completely translucent.
• Add tomatoes and bring to a simmer.
• Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
• Add whipping cream. Add pesto.
• Blend to desired consistency with hand blender, food processor or blender.
• Adjust seasoning with salt and pepper.

TUSCAN TOMATO SOUP

Steps:

• Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer, and serve hot.

ITALIAN SAUSAGE & ARTICHOKE SOUP

Steps:

• Cook sausage through.
• Place all ingredients in a crock pot.
• Cook on high 6-8 hours.
• The longer it steeps, the better it tastes!
• Serve with warm crusty bread and a salad.

ITALIAN SAUSAGE, SMOKED TOMATO AND ARTICHOKE SOUP RECIPE

Steps:

• Remove the sausage from it's casing, crumble and brown with the chopped onion in large soup pot over medium heat. Cut the artichoke hearts and the tomatoes into bite-sized pieces and add them to the pot. Pour the chicken stock over the sausage and vegetables, then add the oregano, basil and fennel. Bring to a boil, then turn down the heat and simmer, uncovered for 30 minutes. Add the pasta and cook for 15 minutes more, or until the pasta is al dente. Taste for seasoning, add more water, if desired, and serve. To smoke tomatoes: Place 1 heaping tablespoon of fine wood chips in the bottom of a stovetop smoker. Make an aluminum foil tray with raised edges to fit on top of the wire rack. Arrange fresh or canned tomatoes on the tray. Close the stovetop smoker almost tight. Place over one burner on medium-high. When a wisp of smoke escapes, close the stovetop smoker lid all the way, then start your timer. Your tomatoes are done when they have a good, smokey aroma and are slightly burnished, about 20 minutes.