• The Dancer's Pantry

.Roasted Tomato and Artichoke Soup.



I don't care that it's almost 80 degrees and it's heading towards 100 degrees...


I love soup and I want it all of the time!


So, I created an easy to make, flavor packed, inexpensive soup that can be served hot... OR... cold.


I use canned roasted tomatoes and artichokes because of price point and time efficiency. I don't always use canned vegetables for soups, but when I'm not interested in spending a lot of time in the kitchen, canned goods make the process of cooking so much quicker.


If you have the time or the interest to roasted, peel and cut tomatoes, as well as boil and roast artichokes, be my guest!


... Like I said, I want my soup, and I want it now.


Ok, back to eating.


This recipe comes together in 35-40 minutes and that includes the simmering process.


Very easy...


So, lets let's do this!


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.Roasted Tomato and Artichoke Soup.


Ingredients:

Serves 6.


Produce:

  • 1 large yellow onion- diced

  • 2 cloves of garlic- diced


Canned:

  • 3 cans of roasted tomatoes

  • 3 cans of artichokes (no flavored marination)


Baking and Spices:

  • 2 tablespoons of oregano

  • 2 tablespoons of dried basil

  • 2 large bay leaves

  • 1 cube of vegetable bouillon

  • Olive oil

  • Salt

  • Black pepper

  • Red pepper flakes (optional- but recommended)


Other ingredients:

  • 6 cups water

  • 1 tablespoon of tomato paste


Tools needed:

  • Food processor or high speed blender

  • Medium or large pot

  • Colander


To begin strain 1 can of roasted tomatoes and 2 cans of artichokes into a colander. Take the remaining 2 cans of tomatoes and 1 can of artichokes and pour into a food processor or high speed blender.

*The juice from the canned vegetables adds to the flavor of the soup.


Next, take the strained tomatoes and artichokes and add them to the food processor as well.

Pulse tomatoes and artichokes until all of the artichoke leaves are shredded. Roughly 30 seconds.

Set aside.


In a large soup pot add 1 diced yellow onion to 1-2 tablespoons of olive oil on medium high. Sauté onions with oregano, basil, salt, and pepper, until onions are translucent.


Add 1 tablespoon of tomato paste and the chopped garlic to the onions, stir to combine, and lower the heat to medium low.


Pour the blended tomatoes and artichokes into the pot with the onions, garlic, and tomato paste and stir to combine.


Using your fingers or a knife, cut 1 cube of bouillon into a few small pieces and add to the pot.

*If you want a little spice, sprinkle 1-2 teaspoons of red pepper flakes into the soup.


Next add 6 cups of room temperature water and 2 large bay leaves, and cover with a tight fitting lid. Allow the soup to simmer on low for 25-30 minutes.

*Remove bay leaves before serving.


When the soup has simmered for 30 minutes, either blend again for a smoother feeling (as seen in the pictures), or leave with slightly more texture.

* If you're transferring back to a blender or food processor, do so in portions to avoid overfilling or burning yourself.


If you are ready to eat right away, there are endless options for garnish:

  • croutons

  • dairy or non-dairy parmesan cheese

  • fresh parsley

  • cracked black pepper

  • a spoonful of pesto

  • olive oil

If you're interested in eating the soup chilled, simply put it in the refrigerator for an hour and allow it to completely cool.


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