Tomato Artichoke Soup

The other night my wonderful Meredith came over and we adapted this recipe and made this soup.  In other news my month of primal eating is coming to and end but I will keep it up for the most part, except you better believe I am going to be eating real pizza next week!  I'm going to keep up with the lemon water detox too, it really helps wake me up and give me energy.  I am very ready for February because every single weekend is filled with fun events including Valentine's day and heading to the coast at the end of the month.  This will be my last post for the month and what better way than to end it with soup (during soup month)!

Serves 4

The Ingredients

1 large onion (1 ½ cups chopped)
3 cloves garlic
3 tablespoons butter
3 bay leaves
1 15-ounce can artichokes
2 23-ounce jars Muir Glen diced fire-roasted tomatoes
1 cup water
1/2 cup Greek yogurt
3 tablespoons honey
1 teaspoon dried oregano
2 teaspoons dried basil
¼ cup shredded Pecorino Romano cheese
½ teaspoon kosher salt
Pecorino Romano cheese (for garnish)


The Process

1.  Chop 1 large onion and mince 3 cloves garlic.

2.  In a large soup pot, heat 3 tablespoons butter. Sauté the onions, garlic, and 3 bay leaves until the onions are translucent, 5 to 6 minutes.

3.  Meanwhile, drain and roughly chop the artichokes. To the pot, add the artichokes, 2 cans tomatoes, 1 cup water, 1 teaspoon oregano, 2 teaspoons basil, ¼ cup shredded Pecorino Romano cheese, 1/2 cup yogurt, 3 tablespoons honey, and ½ teaspoon kosher salt. Simmer for 15 minutes.


4.  Remove the bay leaves. Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency. Taste and add additional kosher salt if necessary.(Tip: If reheating, you may need to stir in a bit of milk to achieve the correct consistency; the soup becomes thicker after refrigeration.)