Tomato and Artichoke Soup

Tomato and Artichoke Soup

When I got both an immersion blender and a food processor for Christmas I told Jim we would never have to chew our food again! Just kidding, but it is nice to have great tools, right?

This is a great twist on tomato soup with some added flavor and health benefits from the artichokes. They have lots of fiber and antioxidants so combined with the tomatoes this is a great option if you are trying to focus on getting some superfoods into your diet.

If you don’t have an immersion blender no worries, you can just process some of the soup in your blender to get to the consistency you like.  Just be careful adding hot liquid to the blender and leave some room for the soup so you don’t have an explosion.

You will love this Tomato and Artichoke soup. It is easy and so flavorful, too. I like to sprinkle a little Parmesan on mine and if you want a little heat you can add a sprinkle of crushed red pepper, too.  If you want to make this a little more hearty you can add some cooked pasta or shredded chicken (or both…)

Enjoy!

5.0 from 1 reviews
Tomato and Artichoke Soup
 
Ingredients
  • 1 tablespoon extra virgin olive oil
  • ½ medium onion, chopped
  • 2 garlic cloves, minced
  • 1 28 oz can of whole peeled tomatoes with juice
  • 1 14 oz can artichokes drained and quartered
  • 1 cup chicken broth
  • 1 cup of milk
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 1 tablespoon fresh lemon juice
  • Salt and Pepper to taste
  • More olive oil for drizzling
  • Optional toppings include, croutons, oyster crackers, crème fraîche, Parmesan, crushed red peppers and shredded basil
Instructions
  1. In a large soup pot or dutch oven heat the olive oil over medium heat. Saute the onion until translucent and add garlic. Cook for another minute.
  2. Add the tomatoes, artichokes and broth. Simmer for 20 minutes.
  3. Puree with your immersion blender until you reach the desired consistency and then add milk, sugar basil and lemon juice. Season with salt and pepper to taste.
  4. Ladle into soup bowls and drizzle with a little EVOO and optional toppings.
  5. Enjoy!

This post has been linked up to Buns In My Oven What’s Cookin’ Wednesday?

Quick Corn and Potato Chowder

Easy Potato and Corn Chowder

After December’s cookie marathon I don’t think I can post any more sweet recipes.  I need some savory recipes for a little while.

This quick corn and potato chowder was comforting, filling and about as easy as it gets.  You can dress it up with different toppings of your choice to give it some extra flavor.  I added spinach, chives and bacon because that is what I had on hand.    Some cheddar, sour cream and pickled jalapeno’s might be good, too.

You could also make with vegetable broth for a meatless meal!

If you make this corn and potato chowder I hope your entire family likes it as much as mine did.  I am sure there will be plenty of cold nights coming up that are calling for a quick soup recipe.  This is a great one to try.  Enjoy!

Source:  Taste of Home

Quick Corn and Potato Chowder
 
Ingredients
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 3 large Yukon Gold potatoes, peeled and cubed
  • 1 can (15-1/4 ounces) corn, drained
  • 1 cup milk divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup all-purpose flour
  • Minced fresh parsley, optional
Instructions
  1. In a dutch oven, cook and stir onion in oil over medium heat
  2. until tender. Add broth and potatoes and bring to a boil.
  3. Reduce heat and cover and let potatoes cook until tender.
  4. Stir in the corn, ½ cup milk, salt and pepper. In a small bowl,
  5. Whisk together the flour and remaining milk until smooth and then add to the soup.
  6. Cook for several more minutes until soup thickens up nicely.
  7. Sprinkle with fresh parsley,crumbled bacon or shredded cheese as desired.
  8. (Note: I also added a few handfuls of baby spinach to this batch and cooked for a few minutes until nicely wilted.)