Creamy tomato soup with artichokes is rich and delicious with a healthy dose of spinach…oh, and cream…and sherry.
I find no meal more comforting than grilled cheese and tomato soup. It reminds me of the red and white can of my childhood (you know the one of which I speak)…of winter days sitting at the little round table at my parents’ house, of my elementary school cafeteria and one of the few school food meals that I actually enjoyed, and of my first teaching job, where our lunches were provided for us and grilled cheese and tomato soup were on a monthly (at least) rotation.
I don’t remember the last time that I ate that tomato soup from the little red can. I haven’t bought canned soup in ages, not since I figured out that it was pretty flippin’ easy to make soup from scratch and that it is so much better than canned. I’ll be honest, I’m sure I’d still love that soup from a can. You know, nostalgia and all. But there’s a lot of sodium in those little cans, and sugar too.
Plus, when you make your soup from scratch, you get to choose your own ingredients and put whatever you want into your soup. Me? When I make tomato soup, I want creamy tomato soup. And sherry. Yes, sherry. There’s a lot of sherry in this recipe, so if you’re feeding kids (because not all of the alcohol cooks out) half the amount of sherry or omit it altogether and just replace it with chicken stock. I basically take every opportunity that I can to add artichoke hearts to anything, and, you know, spinach and artichokes go together like peanut butter and jelly.
This winter, make this creamy tomato soup with artichokes as many times as possible. Maybe eat it with a grilled cheese sandwich (or cheese toast, which you can see is what we did) and dream of childhood.
Yield: 6 servings
5 minPrep Time:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 1 cup sherry
- 28-ounce can whole tomatoes (Cento or Tutturosso are my favorites)
- 4 cups low-sodium chicken stock
- 2 cups artichoke hearts, coarsely chopped (9-ounce package frozen or 14.5 ounce can, drained)
- 5 ounce bag baby spinach
- 1/2 cup heavy cream
- salt and pepper, to taste
- In a six to eight quart Dutch oven, melt the butter over medium heat. Add the onions to the pot and cook until they begin to turn translucent, 3-5 minutes. Add the sherry to the pot and allow it to come to a boil and cook briefly (about one minute).
- Crush the tomatoes in your hands or lightly puree them in a blender or food processor. Add the tomatoes (including any liquid from the can) to the pot along with the chicken stock. Bring to a simmer and cook for about 10 minutes.
- Add the artichoke hearts and the spinach to the pot. Cook until the spinach wilts. Add the cream and stir to combine completely. Add salt and pepper to taste. Serve immediately.
Click here to print the recipe for creamy tomato artichoke soup!