Tomato Artichoke Soup
Dairy and gluten free! Served with homemade gluten free croutons.
Cafe Patachou, a local Indianapolis breakfast/brunch restaurant and my first meal at this cafe included their tomato artichoke soup, I was instantly loved the warmth of this soup. One of my closest friends introduced me to this cafe on a cold winter day and the tomato artichoke soup paired with the BLT sandwich was perfect. We continue to go there for breakfast occasionally on Sundays but I wanted to make this recipe so that we could have it home during the long cold winter months. So finally last week, I decided to make it. I had been thinking about this soup for a long time, so I had already written down the ingredient list with approximate measurements which made it very easy to make. I almost always have chicken broth in the freezer for soups and sauces, veggie broth would also work although it may not have quite the same flavor. This was enough soup for two big meals for the two of us.
A comment that my husband and other people frequently state after they taste a dish that I replicated from a restaurant is either is that the ingredients just taste more flavorful and fresh. I believe the reason is because I always use homemade broths and I use my homemade canned tomato juice. I realize that a lot of people may not be able to can there own tomato juice but almost anyone can buy the ingredients to make homemade chicken, beef or turkey broth. I usually buy a whole chicken at a local farmer’s market because they are usually allowed to roam free and fed non-gmo feed if needed. One medium sized chicken usually makes us 3-4 quarts of homemade broth, freeze whatever broth you won’t use in a couple days to keep it from spoiling. This soup will definitely freeze well, make a double recipe which will make for easy future lunches or part of an easy weeknight dinner.
This is my third soup recipe since the passing of the holidays. Both my broccoli cheddar and tomato soups were some of my childhood favorites. It has been such a joy to recreate these two soups into much much healthier options, but at the same time it was important to maintain the same traditional flavors of each soup. Well folks that’s all for now. Cheers to a healthy day in your kitchen!
Tomato Artichoke Soup
Ingredients
- 1 Large Yellow or sweet onion Finely Diced
- 4 Large Garlic cloves Minced
- 1/2 Cup Artichoke Hearts Chopped, My favorite is from Trader Joe's
- 1 18 OZ Jar Smashed Tomatoes
- 1 Quart Tomato Juice
- 2 Cups Chicken Broth
- 1 tsp Dried Thyme
- 1 tsp Dried Sage
- 1 Cup coconut milk
- Salt & Black Pepper To Taste
- : Croutons, Shredded Cheese, Crackers Optional Toppings
Instructions
- In a large Soup Pot, drizzle with olive oil and sauté onions till softened then add minced garlic, sauté for another two minutes.
- I buy artichokes marinated in olive oil at Trader Joe's that's perfect for this soup, see pic. It has very clean ingredients: artichokes, olive oil, & salt. Use 1/2 Cup for this recipe.
- Add the rest of the ingredients accept for the nut milk. Simmer on low for 15-20 minutes. I simmer the soup until it is moderately thickened, you could also use a tablespoon of tomato paste if needed. Lastly add the nut milk of choice, my favorite to use is almond milk. Add salt and black pepper to taste, keep soup on medium heat till hot. Serve with croutons and shredded cheese if desired.
- Easy homemade croutons. Pre-heat oven to 400 degrees.I used my favorite locally made gluten free sourdough bread from Native Breads. Spray a small 8 inch baking dish with cooking spray. Cut bread into small square sizes, brush both sides with melted butter or coconut oil, sprinkle with salt, garlic powder and onion powder. Place in oven and toast for approximately 10 minutes on each side or until nicely browned. Serve with tomato soup or any of your favorite soups.
