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Artichoke Tomato Bisque

 Artichoke Tomato Bisque
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
12 ServingsPrep: 25 min. Cook: 30 min

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

Directions

  • 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 of 2

Artichoke Tomato Bisque (continued)

Directions (continued)

  • Add the broths, artichokes, cream, milk, sherry, cilantro and tomato
  • mixture. Bring to a simmer; cook for 10-12 minutes.
  • 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).
Nutritional Facts: 1 cup equals 150 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 544 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein.