Fire-Roasted Tomato Artichoke Soup with Garlic Croutons
A velvety soup combining fire-roasted tomatoes with tender artichoke hearts, simmered with aromatic herbs and finished with Parmesan. The soup develops rich, smoky flavors while maintaining a smooth, comforting texture. Perfect for weeknight dinners or casual entertaining, this recipe stands out with its use of fire-roasted tomatoes that add depth without overwhelming the delicate artichoke flavor. Homemade garlic croutons and shaved Pecorino Romano provide textural contrast and nutty richness that complement the soup's earthy base.
Ingredients
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 15-ounce can artichokes, drained and roughly choppedmushrooms1:1variation
Use sliced mushrooms for earthy flavor
- 3 tablespoons butter
- 3 bay leaves
- 2 23-ounce jars Muir Glen diced fire-roasted tomatoes, or 2 28-ounce cans diced tomatoesfresh tomatoes1:1.5fresh
Use 4-5 large fresh tomatoes, peeled and diced
- 1 cup water
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- Pecorino Romano cheese, for garnish
- 2 cups bread, cut into cubes
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
Instructions
- 1
Chop the onion and mince the garlic
- 2
Drain and roughly chop the artichokes
- 3
Heat the butter in a large soup pot
- 4
Sauté the onions, garlic, and bay leaves until the onions are translucent, 5 to 6 minutes
- 5
Add the artichokes, canned tomatoes, water, oregano, basil, Parmesan cheese, and kosher salt to the pot
- 6
Simmer for 15 minutes
- 7
Remove the bay leaves
- 8
Blend the soup to a smooth consistency using an immersion blender
- 9
Taste and add additional kosher salt if necessary
- 10
Preheat the oven to 300°F for croutons
- 11
Cut the bread into small cubes and place in a small bowl
- 12
Mix bread with the olive oil, kosher salt and garlic powder
- 13
Line a baking sheet with parchment paper and top with the bread cubes
- 14
Bake until golden, about 15 minutes, then let cool
- 15
Garnish with croutons and shaved Pecorino Romano cheese and serve
Tips
The soup becomes thicker after refrigeration, so when reheating you may need to stir in a bit of water or milk to achieve the correct consistency.
Croutons can be made in advance and stored in a sealed container until ready to use.
Use an immersion blender for convenience or transfer to a standard blender for blending the soup.
Good to Know
Refrigerate for up to 4 days in sealed container
Can be made 2 days ahead; reheat gently and thin with water or milk if needed
Ladle into bowls and top with warm croutons and shaved Pecorino Romano
Common Mistakes
Don't skip removing bay leaves to avoid unpleasant texture
Blend carefully with hot soup to avoid splattering
Don't overbake croutons to avoid burning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh artichokes instead of canned?
Yes, use 2-3 medium fresh artichoke hearts, trimmed and chopped. Cook them slightly longer in the sauté step until tender.
What if I don't have fire-roasted tomatoes?
Regular diced tomatoes work fine, though you'll lose some smoky depth. Add a pinch of smoked paprika to compensate for flavor.
How long will this soup keep in the refrigerator?
The soup will keep for up to 4 days refrigerated. It thickens when cold, so thin with water or milk when reheating.