Hello Comfort Food {Tomato Artichoke Soup and Homemade Croutons}
Holy heavens. I am a huge fan of a nice bowl of tomato soup with croutons. Panera is a huge go to for me in the fall and winter. Our store has a drive thru which makes it so darn easy for me to creep through and grab my addictions. A few weeks ago we were in Indy for a wedding and I met up with my friend Elise and we had brunch at Patachou. Holy amazing. This place was so good. I had their tomato artichoke soup with sourdough bread. I almost liked the bowl clean. It was comfort food at its finest! When we drove home I hopped on Pinterest to find a recipe and low and behold I found a perfect one. I made it twice, the second time I tweaked it and its literally perfect. I also toasted up my own croutons to make it even more yummy.
It is so easy to make too. You can whip it up in 15 minutes!!
You will need:
2 cans of Organic fire roasted diced tomatoes
1 can of artichokes drained
1 onion (diced)
2 TBS butter
Garlic (I used like 2 TBS)
Basil
Oregano
1 cup of milk
Salt/Pepper
Sauté the onion and garlic in 2 TBS butter, add in basil and oregano. I use about 1 TBS each. Once the onions are translucent add in your tomatoes with juices. Allow to simmer. Drain your artichokes and dice them. Add into pot and simmer for a few minutes. I prefer chunky soup so I took 1/2 of it out and puréed it in my blender. Pour the purée back in the pot along with 1 cup of milk and you are done with the soup. Salt and pepper to your tasting. The other recipe called for a cup of water and I hated it. It watered it down. So if you want it more runny, purée it ALL.
2 cans of Organic fire roasted diced tomatoes
1 can of artichokes drained
1 onion (diced)
2 TBS butter
Garlic (I used like 2 TBS)
Basil
Oregano
1 cup of milk
Salt/Pepper
Sauté the onion and garlic in 2 TBS butter, add in basil and oregano. I use about 1 TBS each. Once the onions are translucent add in your tomatoes with juices. Allow to simmer. Drain your artichokes and dice them. Add into pot and simmer for a few minutes. I prefer chunky soup so I took 1/2 of it out and puréed it in my blender. Pour the purée back in the pot along with 1 cup of milk and you are done with the soup. Salt and pepper to your tasting. The other recipe called for a cup of water and I hated it. It watered it down. So if you want it more runny, purée it ALL.
You can do the croutons before or after. Grab a loaf of bread, I did a cheesy Tuscan loaf. Slice and dice it. Lay it on a baking sheet and sprinkle with basil and Parmesan cheese. Bake until golden and crispy at 400. Maybe 5-10 minutes. Just keep an eye on it. Voila. Done and done.
Enjoy. I promise this may become a new staple in your home because its so freaking easy!!! Mmmmm. Think of it with grilled cheese. You're welcome haha!!!
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