chunky tomato and artichoke soup
(2 ratings)
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!
(2 ratings)
yield
2 bowls
cook time
1 Hr
method
Bake
Ingredients For chunky tomato and artichoke soup
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1-14 oz candiced tomatoes drained, juices reserved (i like muir glen but any will do)
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1 mdyellow onion diced
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2 clovegarlic minced
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1-7.5 oz jarquartered marinated artichoke hearts drained and diced
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1/2 cextra virgin olive oil
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1 cchicken broth
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1bay leaf
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2 tspdill weed
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1/2 cheavy cream
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croutons
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shredded gruyere cheese (use as much as you'd like)
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salt and freshly ground black pepper
How To Make chunky tomato and artichoke soup
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1Heat oven to 450 degrees
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2Drain 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.
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3In a saucepan, heat olive oil over medium heat and cook onions until softened (10 min) adding garlic in the last couple of minutes.
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4Add 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
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5Add heavy cream and dill, stir and bring up to simmer. Turn stove top off.
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6Spoon 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.
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7ENJOY!!!
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