A new spin on Tomato Soup
28 oz can fire-roasted diced tomatoes
15 oz can artichokes
1 cup water
1 cup milk
2 tablespoons butter
1 large onion
1 clove garlic
3 bay leaves
1/2 teaspoon oregano
1 teaspoon basil
Step 1: Chop 1 large onion and 1 clove garlic. In a large soup pot, heat 2 tablespoons butter. Sauté the onions, garlic, and 3 bay leaves until the onions are translucent.
Step 2: Chop the artichokes into smaller pieces. In the soup pot, add the artichokes, tomatoes, 1 cup of water, 1/2 teaspoon oregano, 1 teaspoon basil. Simmer for 10 minutes.
Step 3: Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency. Add 1 cup milk.
Step 4: Top with croutons and a little parmesan and serve immediately.