A new spin on Tomato Soup

Ingredients

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

Directions

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.