Tomato Artichoke Soup with Garlic Croutons
A rich, velvety soup featuring fire-roasted tomatoes and tender artichokes, with Parmesan and aromatic herbs. Perfect for a cozy dinner or elegant lunch, this comforting bowl offers restaurant-quality flavor at home. The homemade garlic croutons add delightful texture, while the smooth, creamy consistency makes it appealing to all ages. Pecorino Romano garnish provides a sharp, nutty finish that complements the sweet tomatoes and earthy artichokes beautifully.
Ingredients
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 15-ounce can artichokes, drained and chopped
- 3 tablespoons butter
- 3 bay leaves
- 2 23-ounce jars Muir Glen diced fire-roasted tomatoesregular diced tomatoes1:1budget
slight flavor change
- 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. Drain and roughly chop the artichokes
- 2
Heat the butter in a large soup pot. Sauté the onions, garlic, and bay leaves until the onions are translucent
- 3
Add the artichokes, canned tomatoes, water, oregano, basil, Parmesan cheese, and kosher salt. Simmer for 15 minutes
- 4
Remove the bay leaves. Blend the soup to a smooth consistency using an immersion blender. Taste and adjust salt
- 5
Preheat the oven to 300°F for croutons
- 6
Cut the bread into small cubes and mix with olive oil, kosher salt and garlic powder
- 7
Line a baking sheet with parchment paper and arrange bread cubes. Bake until golden
- 8
Let croutons cool before serving. Garnish soup with croutons and shaved Pecorino Romano cheese
Tips
Soup becomes thicker after refrigeration, so when reheating add water or milk to achieve desired consistency
Croutons can be made in advance and stored in a sealed container until ready to use
Use 28-ounce cans of diced tomatoes as alternative to fire-roasted for similar results
Good to Know
Refrigerate for up to 4 days in covered container
Soup can be made 2 days ahead. Croutons store 3 days in sealed container
Serve hot with croutons and cheese garnish
Common Mistakes
Don't skip removing bay leaves to avoid bitter taste and choking hazard
Blend carefully with hot soup to avoid splattering burns
Substitutions
Dairy-Free Swaps
General Alternatives
slight flavor change
FAQ
Can I freeze this soup?
Yes, freeze without croutons for up to 3 months. Thaw overnight and reheat, adding liquid as needed for consistency.
What if I don't have an immersion blender?
Transfer cooled soup in batches to a regular blender, leaving room for expansion. Blend with lid slightly open to prevent pressure buildup.
Can I make this dairy-free?
Replace butter with olive oil and Parmesan with nutritional yeast. The soup will be lighter but still flavorful with good herb balance.