Description
A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.
Ingredients
- 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
- ½ cup chopped roasted red bell peppers
- 1 teaspoon dried basil
- 1 teaspoon herbes de Provence
- salt and ground black pepper to taste
- ¾ cup nonfat half-and-half
- ½ cup grated Parmesan cheese
Instructions
- Heat olive oil in a soup pot over medium heat. Add onion and garlic; cook and stir until softened
- about 5 minutes. Add artichoke hearts
- tomatoes
- vegetable broth
- bell peppers
- basil
- and herbes de Provence; season with salt and pepper. Reduce the heat
- cover
- and simmer until flavors combine
- about 20 minutes.
- Use a slotted spoon to transfer artichokes
- tomatoes
- and bell peppers to a blender; purée until smooth.
- Add half-and-half to the pot; stir to combine with broth. Slowly stir in puréed vegetables until blended.
- Stir in Parmesan cheese just before serving.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4