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Artichoke Tomato Bisque

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Submitted by: wackypineapple

 

Roasted red peppers and seasoned artichokes add the perfect flavors to this creamy and delicous soup.
 

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 15 oz can vegetable stock
  • 1 15 oz can chicken stock
  • 1 cup heavy cream
  • 1 cup milk
  • 1 28 oz can diced tomatoes
  • 1 7 oz jar roasted peppers
  • 1 15 oz can artichoke hearts, coarsely chopped
  • Several sprigs fresh cilantro, leaf only, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

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Method

In a large saucepan, saute onion, garlic, thyme, basil and oregano with butter over medium heat until onion is translucent. Add diced tomatoes and roasted peppers to a blender and puree until smooth. In the saucepan with onion and garlic mixture, add vegetable stock, chicken stock, heavy cream, milk, tomato and roasted pepper mixture, chopped artichokes and cilantro. Bring to a simmer to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. Sauce will thicken in 1 to 2 minutes to desired consistency. Add salt and pepper, to taste.

 

Notes:

 

Number of Servings: 4-6

 

Submitted by: wackypineapple ()

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