Artichoke Tomato Bisque Recipe
Artichoke Tomato Bisque Recipe photo by Taste of Home
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Artichoke Tomato Bisque Recipe

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Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at holiday dinners and you'll be amazed at the compliments you receive.—Doty Emory, Jasper, Georgia
TOTAL TIME: Prep: 25 min. Cook: 30 min
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 30 min
MAKES: 12 servings

Ingredients

  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 jar (7-1/2 ounces) roasted sweet red peppers, drained
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon each dried thyme, basil and oregano
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 2 tablespoons sherry
  • 2 tablespoons minced fresh cilantro or 2 teaspoons dried cilantro flakes
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/2 teaspoon Creole seasoning
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup: 150 calories, 10g fat (6g saturated fat), 32mg cholesterol, 544mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 3g protein.

Directions

  1. In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender.
  2. Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes.
  3. In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper. Yield: 12 servings (3 quarts).
Originally published as Artichoke Tomato Bisque in Taste of Home Christmas Annual Annual 2011, p49


Reviews for Artichoke Tomato Bisque

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MY REVIEW
cbelliot User ID: 8088122 216884
Reviewed Jan. 4, 2015

"Super good! Not hard to make and really tastey"

MY REVIEW
rosejmort@aol.com User ID: 3753216 149448
Reviewed Oct. 14, 2012

"This one is a keeper! Finish it off with a sprinkle of Romano or Parmesan cheese."

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