This soup is amazing. I love the hearty flavor it has! It is chunky and creamy and is perfect for chilly fall evenings! This version is a tad lighter than others, because it uses 2 percent milk and half and half rather than whole milk and heavy cream. It still has all of the flavor that I was craving!
Serving Size: 6
1 vidalia onion, chopped fine
3 cloves of garlic, minced
2 tablespoons butter
1 tablespoon flour
2 tablespoons tomato paste
2 ½ cups 2 percent milk
1 ½ cups vegetable broth
28 ounce can petite diced tomatoes (do not drain)
1 bag frozen artichoke hearts, lightly chopped
1 ½ cups shaved Parmesan cheese
½ cup half and half
1 tablespoon salt
fresh cracked pepper to taste
Melt the butter in large pan.
Saute the chopped onions and garlic until they are translucent.
Add the tomato paste and flour and cook until it is lightly browned.
Add the artichokes, broth, milk, tomatoes, salt and pepper and simmer for 20 minutes, not letting the soup boil.
Add the cheese and half and half and simmer for a minute, letting all of the ingredients combine.
Garnish with fresh chives and serve.