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,...


  • 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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