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TOMATO ARTICHOKE SOUP Recipe | |
Soup | |
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Ingredients:
1 tablespoon olive oil 1 tablespoon unsalted butter 1 large onion, chopped fine 1 carrot, chopped fine 1 rib celery, chopped fine 3 cloves garlic, minced 1/2 6 oz. can tomato paste; 3 oz total in soup 1/4-1/2 tablespoon italian seasoning or 1/4 teaspoon oregano and 1/4 teaspoon basil 2 bay leaves, dried 1/2 tablespoon dried basil 1 tablespoon brown sugar (more if your tomatoes are high acid) 2 14 oz. can whole peeled tomatoes, drained, juice reserved and finely chopped 1 14 oz. can artichoke hearts or bottoms, drained, rinsed and chopped medium 1/2 tablespoon soy sauce 2 tablespoon balsamic vinegar 1/2 teaspoon pepper 1/8 teaspoon cayenne 6 cups water
Directions:
Heat the soup pot. Add the oil and butter. When foaming stops, add the carrots, celery, and onion. Saute for 3 minutes. Add the garlic, saute for 2 minutes. Add the italian seasoning, bay leaves, basil and brown sugar; saute for 5 minutes. Add the tomato paste and 1/4 cup water. Stir to mix. Saute for 5 minutes. Add the chopped tomatoes with their juice, artichokes, soy, balsamic vinegar, black pepper and red pepper. Stir to mix. Add water, bring to a simmer. Reduce heat, let simmer 30 minutes. | |