TOMATO ARTICHOKE SOUP

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.

Submitted 7/25/06.
Source: Internet
Submitted By: merstar unicorn

TOMATO ARTICHOKE SOUP