Creamy Tomato Artichoke Soup

Name: Creamy Tomato Artichoke Soup
Total time: 45
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 3 cloves garlic, chopped; 1 (15 ounce) can artichoke hearts, drained and chopped; 1 (15 ounce) can Italian-style diced tomatoes; 1 cup vegetable broth; 0.5 cup chopped roasted red bell peppers; 1 teaspoon dried basil; 1 teaspoon herbes de Provence; salt and ground black pepper to taste; 0.75 cup nonfat half-and-half; 0.5 cup grated Parmesan cheese

Recipe by megbus01 from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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1 small onion, chopped
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3 cloves garlic, chopped
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1 (15 ounce) can artichoke hearts, drained and chopped
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1 (15 ounce) can Italian-style diced tomatoes
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1 cup vegetable broth

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0.5 cup chopped roasted red bell peppers
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1 teaspoon dried basil
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1 teaspoon herbes de Provence
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salt and ground black pepper to taste
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0.75 cup nonfat half-and-half
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0.5 cup grated Parmesan cheese

Instructions

Heat olive oil in a soup pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, bell peppers, basil, and herbes de Provence; season with salt and pepper. Reduce the heat, cover, and simmer until flavors combine, about 20 minutes.
Use a slotted spoon to transfer artichokes, tomatoes, and bell peppers to a blender; purée until smooth.
Add half-and-half to the pot; stir to combine with broth. Slowly stir in puréed vegetables until blended.
Stir in Parmesan cheese just before serving.