tomato artichoke bisque

tomato artichoke bisque

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 the flavor that i was craving!

serves six

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 (undrained)

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

chives for garnish

melt butter in large pan

saute chopped onions and garlic until translucent

add tomato paste and flour and cook until lightly browned

add artichokes, broth, milk, tomatoes, salt and pepper and simmer for 20 minutes, not letting the soup boil

add cheese and half and half

simmer for a minute letting all ingredients combine

garnish with fresh chives and serve

Cheers! - lh

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