Tuscan Tomato Artichoke Soup
This creamy vegetarian soup made with canned tomatoes and artichoke hearts gets deep flavor from roasted red peppers and Parmesan cheese.
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,...
- Yield: 4
- Cooking time: 25 Min
- Rating: 5/5
- Publisher: Allrecipes.com
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 (15 ounce) can artichoke hearts, drained and chopped
- 1 (15 ounce) can Italian-style diced tomatoes
- 1 cup vegetable broth
- 1/2 cup chopped roasted red bell peppers
- 1 teaspoon dried basil
- 1 teaspoon herbes de Provence
- salt and ground black pepper to taste
- 3/4 cup nonfat half-and-half
- 1/2 cup grated Parmesan cheese
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