With the weather being so cold lately, I’ve been having some mad cravings for soup. Alex loves his cheddar, so I figured one night, tomato soup with grilled cheese (cheddar) would be a great meal. To mix it up, I decided on this tomato artichoke soup and wasn’t disappointed.
Tomato Artichoke Soup
28 oz can fire-roasted diced tomatoes
15 oz can artichokes
1 cup water
1 cup milk
2 tablespoons butter (or olive oil)
1 large onion, chopped
1 clove garlic, chopped
3 bay leaves
1/2 teaspoon oregano
1 teaspoon basil
In a large soup pot, heat the butter (or olive oil). Sauté the onions, garlic and bay leaves until onions are translucent. Chop the artichokes into smaller pieces. In the soup pot, add the tomatoes, artichokes, water, oregano and basil. Simmer for 10 minutes. Using an immersion blender (or blender), blend the soup to a smooth consistency. Add 1 cup milk. Serve immediately.