This Tomato Artichoke Bisque is amazing. I love the rich flavor it has! It is velvety and creamy and it is perfect for chilly fall lunches! The artichoke hearts make this soup flavorful and delicious. This recipe is sure to be on your shortlist!
Serving Size: 6
1 Vidalia onion, finely chopped
3 cloves of garlic, minced
2 tablespoons of butter
1 tablespoon of flour
2 tablespoons of tomato paste
2 ½ cups of whole milk
1 ½ cups of vegetable broth
28 ounce can of petite diced tomatoes (undrained)
1 bag of frozen artichoke hearts, thawed and lightly chopped
1 ½ cups of shaved Parmesan cheese
½ cup of half and half
1 tablespoon of salt
1 tablespoon of pepper
Melt the butter in large pan.
Sauté the chopped onions and garlic until they are translucent.
Add the tomato paste and flour and cook until it is lightly browned.
Add the broth, milk, tomatoes, salt and pepper and simmer for 20 minutes, not letting the soup boil.
Remove the soup from heat and set the pot on the counter.
Add the cheese and half and half.
Use an immersion blender to make the bisque smooth and creamy.
Add the artichokes and return the soup to a simmer, letting all of the ingredients combine.
Garnish with fresh chives and serve.