Prep: 10 min Cook: 25 min
For the soup
- 1 large onion (1 ½ cups chopped)
- 3 cloves garlic
- 1 15-ounce can artichokes
- 3 tablespoons butter
- 3 bay leaves
- 2 23-ounce jars Muir Glen diced fire-roasted tomatoes or 2 28-ounce cans diced tomatoes
- 1 cup water
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- Pecorino Romano cheese (for garnish)
For the garlic croutons
- 2 cups bread, cut into cubes
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- Chop the onion and mince the garlic. Drain and roughly chop the artichokes.
- In a large soup pot, heat the butter. Sauté the onions, garlic, and bay leaves until the onions are translucent, 5 to 6 minutes.
- To the pot, add the artichokes, canned tomatoes,water, oregano, basil, Parmesan cheese, and kosher salt. Simmer for 15 minutes.
- Remove the bay leaves. Using an immersion blender (or transfer to a standard blender), blend the soup to a smooth consistency. Taste and add additional kosher salt if necessary. Garnish with croutons and shaved Pecorino Romano cheese and serve. (Tip: The soup becomes thicker after refrigeration, so if reheating you may need to stir in a bit of water or milk to achieve the correct consistency.)
- To make the garlic croutons: Preheat the oven to 300°F. Cut the bread into small cubes and place in a small bowl. Mix with the olive oil, kosher salt and garlic powder. Line a baking sheet with parchment paper and top with the bread cubes. Bake until golden, about 15 minutes, then let cool for a few minutes before serving. (Croutons can be made in advance and stored in a sealed container until ready to use.)