Tuesday, February 8, 2011

Soup for the Cold

I made soup last week for the cold weather that blanketed Texas.  It has become one of my favorites: Vegan Tomato Artichoke Soup.  Don't let the Vegan part scare you!!  The Artichokes add the texture to leave the soup really just tasting like a rich Tomato Bisque.

So Very Easy!!
- 28oz can crushed tomatoes (I use organic no salt added)
- medium onion diced
- tomato puree (of course you can puree your own)
- garlic (about 3 cloves chopped)
- Italian Seasoning/ Herbs de Provence (tons)
- Artichokes in water (sometimes hard to find, so if you find them in oil just strain and rinse them)
- 14oz can diced tomatoes (drained)

This time around I also added some fresh spinach and white beans (cannelini beans) just to test them out with the recipe....fantastic addition!  Next time around I will add a 14oz can of the beans and probably 1.5 cups of spinach.

In the pot heat up 1tsp or less of olive oil on the stove top.  Saute the onions until soft.  Add all the other ingredients and bring them to a soft boil.  Using an immersion blender, blend the ingredients until a nice thick soup forms.  Add the beans and spinach, let them get soft and then run the blender again.  That's it!
If you are using a regular blender, work in batches and be careful with the hot soup.

 Paul, of course, wanted his with the addition of a grilled cheese sandwich.  I used Provolone cheese, his favorite :)
Stay warm tomorrow, and stay tuned for Black Beans, Spanish Rice, and Mahi Mahi tomorrow night!


  1. Looks so good. Next time I am at the grocery - I will be making this! Are the artichokes in a can?

  2. They actually had artichokes on a "new" antipasti bar at Whole Foods, so I was able to strain them before purchase and then rinse them at home. I think the ones in the can have a weird metallic taste, so in the past I have gotten them in jars...a little more expensive but worth it.