28 oz tomatoes, crushed
15 oz tomato sauce
4 cups chicken broth
1 medium onion, diced
1 jar artichoke pieces
1 garlic clove
2 cups heavy cream
1 cup milk
2 tbsp basil, dried double if adding fresh chopped basil
½ tsp salt
½ tsp pepper
Chop artichoke in food processor or with a knife until very fine.
Sauté onion and garlic in a little oil until transparent.
Add crushed tomatoes, tomato sauce, & broth stir to mix.
Add artichoke and milk then stir to mix.
Season with basil, salt and pepper.
Bring to almost boiling and lower heat, then allow to cook on medium about 15 to 20 minutes and season to taste.
For a smoother texture use a wand blender or puree in a food processor.
This soup freezes well.
Sugar: 10g
:
Calcium: 146mg
Calories: 366kcal
Carbohydrates: 18g
Cholesterol: 113mg
Fat: 31g
Fiber: 4g
Iron: 2mg
Potassium: 894mg
Protein: 7g
Saturated Fat: 19g
Sodium: 1213mg
Vitamin A: 2752IU
Vitamin C: 39mg
