HOME

• Contact Me
• About
• Library

 I think pretty soon I’ll have to change this blog title to Abundant Soup in the Making!

Before we started this blog, I knew we liked soup, but not until I started looking through our posts, did I realize quite how much we cook soup at our house.

However, I’m not tired of it.  And I haven’t heard any rebels from the family shouting “Down with the soup”, so I think we’ll stick with more warm bowls of flavorful goodness.

We discovered the idea for this soup at our favorite stop in the Art District of Chattanooga at Rembrandt’s coffee shop.  In addition to amazing pastries, they have savory soups and pressed sandwiches.  After devouring a bowl of their Tomato-Artichoke soup, I came home and searched for something similiar to make here.  

Matt requested this one for the lunch part of his birthday menu.

Tomato-Artichoke Soup

• 4 tbs butter or olive oil
• 1 large onion, finely chopped
• 1 tbs minced garlic
• 1 tsp dried thyme
• 15 oz can artichoke hearts, coarsely chopped
• 28oz can chopped tomatoes, with juices
• 4 cups chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 cup sour cream

Heat butter or olive oil and saute the onion for 5 minutes until soft.  Add the garlic and thyme and saute another minute.  Add artichoke hearts, tomatoes, broth, salt, and pepper.  Cover; simmer for 30 more minutes.  Add the sour cream, stir well and simmer for 5 more minutes. Taste for seasoning.  

Aimee’s notes: We use marinated artichokes(drained) for an extra kick to the soup. I’ve tried it both ways and prefer the marinated over the plain.  Matt recommends serving with some bread or a roll, but then again, he thinks bread is good served with a slice of bread!