Chunky Tomato Artichoke Soup
With winter in full swing, a nice bowl of Chunky Tomato Artichoke Soup is all you really need! I started making this soup a couple years ago and created my own variation with the artichokes because a cafe in my area makes it that way and well, it’s really yummy!
This hearty soup is awesome left chunky, but if you’re a smooth tomato soup fan, don’t fret - you can use an immersion blender and the taste is just as great! Pair with a sourdough grilled cheese (my personal fave!) or just a slice of crusty bread and you’re good to go! Keep scrolling for the recipe!
tomato soup Ingredients
Onion
Garlic
Flour
Italian seasoning
Chicken broth
Diced tomatoes
Tomato sauce
Canned artichokes
Sugar
Salt
Fresh cracked pepper
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Making the tomato artichoke soup
Heat up olive oil on medium heat
Add diced onions and chopped garlic; cook until onions are translucent
Add Italian seasoning and flour; stir in and cook off for a few minutes
Add chicken broth, diced tomatoes and sauce; stir
Season with sugar, salt, and freshly cracked pepper and you guessed it, stir :)
Cover and cook on medium-high heat until soup comes to a boil
Reduce heat to low, remove the lid and then stir in the artichokes
Turn off heat and stir in heavy cream
serve & enjoy!
Ladle soup into bowls and top with additional heavy cream, if desired
Enjoy with grilled cheese or your favorite crusty bread and enjoy!
creamy tomato soup variation
While this recipe is for Chunky Tomato Artichoke Soup, it would certainly make a great creamy soup, too! All you have to do, is use an immersion blender and blend until smooth before adding the artichokes. OR, if you don’t want artichoke chunks, you can blend those too!
Don’t have an immersion blender? Just use a regular blender - but be careful not to fill it too high - my husband did this once and it got all over the place 😅
semi Chunky Tomato Soup
Want a smooth broth but BIG chunks of veggies? Then, I recommend removing about 3/4 of the soup and blending it in a separate blender (leave the big chunks in the pot!). Return the creamy mixture back to the pot and stir. This will give you that smooth texture we all love about a classic tomato soup, with some chunks!
Chunky Tomato Artichoke Soup
Ingredients
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1 tsp. Italian seasoning
- 1 tbsp. flour
- 32 oz. chicken broth
- 28. oz diced tomatoes
- 16 oz. tomato sauce
- 1 tsp. sugar
- 1 jar quartered artichoke hearts
- 1/2 c. heavy cream
- Salt and pepper, to taste
Instructions
- Heat up olive oil on medium heat
- Add diced onions and chopped garlic; cook until onions are translucent
- Add Italian seasoning and flour; stir in and cook off for a few minutes
- Add chicken broth, diced tomatoes and sauce; stir
- Season with sugar, salt, and freshly cracked pepper and you guessed it, stir :)
- Cover and cook on medium-high heat until soup comes to a boil
- Reduce heat to low, remove the lid and then stir in the artichokes
- Turn off heat and stir in heavy cream
- Ladle soup into bowls and top with additional heavy cream, if desired
- Enjoy with grilled cheese or your favorite crusty bread and enjoy!
Notes
While this recipe is for Chunky Tomato Artichoke Soup, it would certainly make a great creamy soup too! All you have to do is use an immersion blender to blend it up before adding the artichokes. Or, if you don’t want artichoke chunks, you can blend those too! Don’t have an immersion blender? Just use a regular blender - be careful not to fill it too high so it doesn’t splatter.
P.S. Enjoy this recipe? Then, be sure to pin it to Pinterest for next time!
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