This post is sponsored by Muir Glen. Product opinions are our own. There’s something so comforting about tomato artichoke soup on a gray day. Somehow I can’t imagine it ever getting old. We have a restaurant in town (Patachou) that has the tastiest tomato artichoke soup I order nearly every time I visit. This is our attempt at recreating it; not exactly, but close. To do so, we revised this recipe we made four years ago, tweaked it a bit to amp up the flavors, and used Muir Glen’s jarred fire roasted tomatoes, which are becoming a fast favorite. The resulting soup was so flavorful and comforting that we could almost eat it for every meal (almost). If you do try it out, make sure to serve it alongside something with a good amount of protein to make for a filling meal. We served it with a green salad with nuts and crumbled cheese (which we’ll share soon) and some crusty bread. You can also make it ahead: just be aware that after refrigerating, the soup becomes rather thick. You can thin it out by heating it on the stovetop, and adding a bit of milk for a creamier consistency if desired. Enjoy! Want more with artichokes? Try 12 Tasty Artichoke Heart Recipes.
More vegetarian soups
This website is full of vegetarian soups and vegan soups! Here are a few other vegetarian soups we’d recommend:
Cozy Farro & Brussels Sprouts SoupInstant Pot Wild Rice Soup RecipeCauliflower Soup with Moroccan Spices Italian Vegetable & Gnocchi SoupTomato Artichoke SoupCreamy Vegan Tomato SoupVegetarian ChiliCreamy Coconut Curry Pantry SoupGolden Vegetable Soup RecipeRed Lentil SoupWatermelon Gazpacho
5 from 3 reviews
1 large onion (1 ½ cups chopped) 3 cloves garlic 1 15-ounce can artichokes 3 tablespoons butter 3 bay leaves 2 23-ounce jars Muir Glen diced fire-roasted tomatoes or 2 28-ounce cans diced tomatoes 1 cup water 1 teaspoon dried oregano 2 teaspoons dried basil ¼ cup grated Parmesan cheese ½ teaspoon kosher salt Pecorino Romano cheese (for garnish)
For the garlic croutons
2 cups bread, cut into cubes 1 tablespoon olive oil ¼ teaspoon kosher salt ¼ teaspoon garlic powder
