NOTE: Mary Wilson and I were in Louisville, for the 2014 Kentucky Derby, and while there we went to a great Italian restaurant called Amici. We both fell in love with the Tomato Artichoke Soup that they served there. We didn’t ask the restaurant for their recipe, we simply took note of what appeared to be in it, and then proceeded to give the idea of artichoke soup our own “spin.” While the original soup had tomatoes, artichokes, and some sort of milk or cream in it, for our recipe we kicked up the flavors by adding half & half, garlic, onions, oregano, basil, and olive oil. We would like to give Amici’s in Louisville our thanks for inspiring this recipe. Here is our homage to a totally great soup!
When we were sitting in the restaurant, I said to Mary, “I think you would start with a large can of chopped tomatoes.” Mary, who had just told me how great tomatoes are for your health, rolled her eyes and said, “Canned tomatoes? I think you should use fresh chopped tomatoes.” To give credence to both methods, this recipe gives you the choice: fresh chopped or canned tomatoes. If you have a dozen fresh tomatoes on hand, by all means go with that method. Either way: this soup is great as an appetizer, or as a whole meal.
Ingredients:
– 2 cups Chopped Onion
– 2 cups Chopped Celery
– 1/2 cup Chopped Garlic
– 1/4 cup Olive Oil
– 1/4 cup fresh Chopped Oregano
– 1/4 cup fresh Chopped Basil
– 1 28-ounce can of Diced Tomatoes (or 4 cups of fresh Diced Tomatoes)
– 1 15-ounce can of Tomato Sauce
– 1 pint Half & Half (or one cup Heavy Cream and one cup Whole Milk)
– 1 cup White Wine
– 1 14-ounce can of Quartered Artichoke Hearts
– 2 teaspoons Salt
– 1 teaspoon Ground Black Pepper
– Grated Parmesan Cheese (optional) to sprinkle on top
Directions:
In a large pot, combine the onions, celery, garlic and olive oil, and sauté the vegetables over medium high heat, until softened.
Add the oregano, basil, canned or fresh tomatoes, tomato sauce, half & half, white wine, artichoke hearts, salt and pepper to the pot, and stir together. Bring the mixture to a boil.
When the soup begins to bubble, turn it down to a low temperature, and continue to simmer for 30 minutes. This 30 minutes of simmering is when all the flavors begin to meld together, and the creamy half & half takes on the red color and taste of the tomatoes. Stir occasionally to avoid the vegetables from burning on the bottom.
Serve the soup in individual bowls; sprinkle the tops with grated Parmesan cheese.
When we were sitting in the restaurant, I said to Mary, “I think you would start with a large can of chopped tomatoes.” Mary, who had just told me how great tomatoes are for your health, rolled her eyes and said, “Canned tomatoes? I think you should use fresh chopped tomatoes.” To give credence to both methods, this recipe gives you the choice: fresh chopped or canned tomatoes. If you have a dozen fresh tomatoes on hand, by all means go with that method. Either way: this soup is great as an appetizer, or as a whole meal.
Ingredients:
– 2 cups Chopped Onion
– 2 cups Chopped Celery
– 1/2 cup Chopped Garlic
– 1/4 cup Olive Oil
– 1/4 cup fresh Chopped Oregano
– 1/4 cup fresh Chopped Basil
– 1 28-ounce can of Diced Tomatoes (or 4 cups of fresh Diced Tomatoes)
– 1 15-ounce can of Tomato Sauce
– 1 pint Half & Half (or one cup Heavy Cream and one cup Whole Milk)
– 1 cup White Wine
– 1 14-ounce can of Quartered Artichoke Hearts
– 2 teaspoons Salt
– 1 teaspoon Ground Black Pepper
– Grated Parmesan Cheese (optional) to sprinkle on top
Directions:
In a large pot, combine the onions, celery, garlic and olive oil, and sauté the vegetables over medium high heat, until softened.
Add the oregano, basil, canned or fresh tomatoes, tomato sauce, half & half, white wine, artichoke hearts, salt and pepper to the pot, and stir together. Bring the mixture to a boil.
When the soup begins to bubble, turn it down to a low temperature, and continue to simmer for 30 minutes. This 30 minutes of simmering is when all the flavors begin to meld together, and the creamy half & half takes on the red color and taste of the tomatoes. Stir occasionally to avoid the vegetables from burning on the bottom.
Serve the soup in individual bowls; sprinkle the tops with grated Parmesan cheese.