When my parents were visiting, my mom left me all of her magazines that she has read during the car trip. I love my traditional cooking magazines but I do enjoy perusing her Midwest Living, LHJ, and Woman's Day because they can surprise me with an intriguing recipe here or there. Case and point -- Creamy Tomato and Artichoke Soup from LHJ.
I know we've talked tomato soup and grilled cheese before. However, I've focused on the grilled cheese
part because I have nothing against a can of Campbell's tomato soup.
Open it up, mix it with a little milk and water, heat, and you're ready
But if you've got a little extra time, you
should definitely be making this tomato and artichoke soup. It is nice
and creamy because of the milk and half and half, but it has a little
extra tang from the artichokes. There is more texture to the soup
because of onions and artichokes.
Really, it doesn't take too much more time
than opening the can. You should do it!
Creamy Tomato and Artichoke Soup (adapted from Ladies Home Journal March 2013)
1 tbsp unsalted butter
1/2 cup diced onion
1/2 cup thinly sliced green onions (both green and white parts)
1 garlic clove, minced
1 tbsp tomato paste
1 1/2 tbsp flour
1 cup vegetable broth (homemade or low sodium)
1 cup milk
5 oz artichoke hearts, drained and roughly chopped
16 oz can crushed tomatoes
1 tsp kosher salt
1/4 cup half and half
Melt the butter in a saucepan over medium heat. Add the onion, green onion (save some of the green parts for serving), and garlic and cook until soft, about 5 minutes. Add the tomato paste and flour and stir about 1 minute to heat through. Stir in the broth, milk, artichokes, salt and crushed tomatoes. Bring to simmer (do not boil in order to avoid scalding the milk). Cover and cook for 15-20 minutes, stirring occasionally, until the onions are soft. Add the half and half.
Serve garnished with additional green onions... and accompanied with a grilled cheese!