Tomato Artichoke Soup Recipes

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.

Steps:

• 1. Heat oven to 450 degrees
• 2. Drain 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.
• 3. In a saucepan, heat olive oil over medium heat and cook onions until softened (10 min) adding garlic in the last couple of minutes.
• 4. Add 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
• 5. Add heavy cream and dill, stir and bring up to simmer. Turn stove top off.
• 6. Spoon 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.
• 7. ENJOY!!!

Steps:

• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!

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.

Steps:

• In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened., Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves.

Steps:

• Puree 2/3 of the tomatoes and artichoke hearts, add to pot, chop remaining diced tomatoes and art. hearts as desired (if you don't like chunks, puree it all!) Add chicken broth to pot and heat. While heating above, add onions(leeks), garlic, and bay leaves to skillet with butter and brown til bay leaves are "flimsy", add all to pot. Add white wine, crushed basil, salt and pepper to taste, heat through and enjoy.

Steps:

• Combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan.
• Heat over medium heat, stirring occasionally.
• Meanwhile, saute onion and seasonings in butter.
• Add flour slowly and cook, stirring, until mixture is golden brown.
• Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.