Tomato Artichoke Soup
Ingredients
- 2 28-oz. cans crushed tomatoes
- 1 15-oz. can tomato sauce
- 4 C. chicken broth
- 1 med. onion, diced
- 1 jar artichoke pieces
- 1 garlic clove
- 2 C. heavy cream
- 1 C. milk
- 2 Tbs. dried basil (double if adding fresh chopped basil)
- salt and pepper to taste
Directions
Chop artichoke in food processor or with a knife until very fine.
Sauté onion and garlic in a little oil until transparent.
Add crushed tomatoes, tomato sauce, & broth stir to mix.
Add artichoke and milk then stir to mix.
Season with basil, salt and pepper.
Bring to almost boiling and lower heat, then allow to cook on medium about 15 to 20 minutes and season to taste.
For a smoother texture use a wand blender or puree in a food processor.
This soup freezes well.
