This tomato artichoke soup recipe makes a lot, so you might want to divide the recipe in half. Because it is cooked, it will be easy to blend. If you’re concerned about getting too much salt, try finding low-sodium tomatoes at your grocery store and dont add extra.
- 2 48 oz. cans petite diced tomatoes
- 2 cups low sodium chicken broth
- 1 onion, quartered
- 1 pkg. frozen artichoke hearts
- 2 tsp. dried basil
- 2 cloves of garlic, minced or smashed
- 1 tsp salt, optional
Mix altogether and simmer, covered for 2-3 hours. Then puree in blender until smooth.
You could use a can of artichoke hearts to make 1/2 the recipe in the Vitamix. Thaw the artichoke hearts and use 1/2 box instead of the whole box.