Heat olive oil in a large pot over medium heat. It will keep for a couple days in the fridge even better. Cook and stir until softened about 5 minutes. Add the onion garlic and salt and cook stirring for three minutes. Chop the onion and mince the garlic in a large soup pot heat the butter over medium high heat.
Gradually add to saucepan. I recommend using san marzano canned tomatoes whenever you can find them most stores carry them because they re a bit sweeter than your average canned tomatoes and i find their flavor to be superior. Add the broths artichokes cream milk sherry cilantro and tomato mixture. Add the vegetable stock and bring to a simmer. In a soup pot on medium high heat melt the butter and oil.
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Add onion and garlic. Hearts as desired if you don t like chunks puree it all add chicken broth to pot and heat. Transfer to a pan and add 300ml cold water. Cook for 10 12 minutes. In a large soup pot heat the butter.
Sauté the onions garlic and bay leaves until the onions are translucent 5 to 6 minutes. I ll get my fill of veggies though i made this soup on ash wednesday and it was a hit. This is a great twist on tomato soup with some added flavor and health benefits from the artichokes. Just kidding but it is nice to have great tools right. Add the cherry tomatoes artichokes basil and oregano and cook for an additional five to seven minutes.
Bring to a simmer. A simple yet deeply satisfying tomato soup with the extra punch of roasted artichoke hearts. Bring to a simmer. Sauté the onions garlic and bay leaves until the onions are translucent 5 to 6 minutes. Add onion and garlic.
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