Tomato Artichoke Bisque

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Hannah 3

"Looking for a classy spin on the classic tomato soup? I came up with this recipe when I wanted something a little more sassy to eat with my grilled sandwiches. Feel free to mess with the amounts if you're not a big fan of roasted garlic, only have chicken stock on hand, or want to use milk with more fat to make it extra creamy."
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0 6 servings yields about 6 cups
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Heat up oil in a 2 court saucepan over low heat and then add garlic. Be sure to stir garlic so that it doesn't stick to pan and/or burn. You want to see the garlic turn a nice golden, honey color without any dark brown or it the soup will turn bitter and less delectable
  2. Drain artichokes and be sure to reserve to brine for later. Chop artichokes and add to pot.
  3. When artichokes are heated through and beginning to sizzle, add brine to the pot along with tomato paste and stir until the tomato paste is fully incorporated.
  4. The mixture will start to thicken fast, so quickly stir in veggie stock and milk and then turn the stove to medium.
  5. When the soup has started to simmer, slowly add both the mozzarella and parmesan and stir regularly until melted.
  6. Turn off the heat and allow to cool a bit before using an immersion blender to cream the entire soup. If you don't have access to an immersion blender, feel free to cream the soup in parts in a blender. After fully blended, reheat the soup and then add half-and half to make it as creamy as desired as well as seasoning with salt and pepper to taste.
  7. Great with chopped fresh herbs mixed in for the summer (I love it with some basil or rosemary) or a little extra parm on top in the winter!
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