Sunday, October 18, 2015

Creamy Tomato Artichoke Soup

I spent the weekend recovering from having my wisdom teeth out 


Ok that may be a bit dramatic.  Unfortunately though I did have some complications.  My osteoporosis resulted in a few minor jaw fractures so three days later it still hurts to talk, drink and eat.  The only thing that doesn't hurt...cuddling up and watching movies! 

My husband and I have never seen a single Harry Potter movie and with Halloween coming...now was the perfect time!

After three days of liquid and soft foods I started to get hangry. (hungry + angry = watch out!) I needed something more than oatmeal, mashed potatoes and pudding.
I needed comfort food STAT! 

What's more comforting than tomato soup?  Creamy Tomato Artichoke Soup!


I wasn't up for a complicated recipe so this was perfect!  Just a few simple ingredients I had in the pantry and ready in 15 minutes!

Ingredients:
28 oz can Fire Roasted Tomatoes
14 oz can Artichokes
1 onion
2 cloves garlic
1 cup water
2 bay leaves
1/2 teaspoon Oregano
1/2 teaspoon Basil
1 cup Cashew milk
Salt and pepper to taste

Saute the onion in a little bit of oil on medium heat until translucent.  Add in the garlic and saute for a minute being careful to not let it burn.

Drain the can of artichokes and chop them up.  Stir in the chopped artichokes, can of tomatoes, cup of water, bay leaves, oregano and basil.  Simmer for 10 minutes

Using an immersion blender (or if you don't have one, transfer to a blender) blend until you get a consistency you like.

Stir in 1 cup of milk.  I used Silk Unsweetened Cashew Milk but dairy milk would work as well.

Warm, creamy and delicious.  Now...back to laying on the couch recovering.



Adapted from A Couple of Cooks