Tomato & Artichoke Soup
  • 4 fresh tomatoes, peeled and seeded, or 1 (16-ounce) can whole peeled tomatoes
  • 6 artichoke hearts, quartered
  • 2 cups milk
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup butter
  • ½ large yellow onion, diced
  • Pinch white pepper
  • Pinch salt
  • 1 tablespoon dried basil
  • ¾ teaspoon dried oregano
  • ½ cup flour
  1. puree tomatoes in a blender, whether using fresh or canned
  2. combine pureed tomatoes, artichoke hearts, milk, chicken broth and cream in a saucepan
  3. heat over medium heat, stirring occasionally
  4. meanwhile, saute onion and seasonings in butter
  5. add flour slowly, and cook, stirring, until mixture is golden brown
  6. slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens
  7. you may not want to use all the roux, if it thickens too much. 
  8. if it does thicken more than you like, add more broth or water to thin to desired consistency