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artichoke bisque & roasted tomato soup

Artichoke Bisque with Roasted Tomatoes

Servings 8 or more


  • 4.5 lbs roma tomatoes
  • 1/4 c olive oil
  • 1 T sea salt
  • freshly cracked pepper to taste
  • 4 cloves garlic
  • 2 14 oz cans artichoke hearts
  • 4 c chix stock
  • 3/5 c parmesan cheese
  • 1/4 c greek yogurt
  • chopped fresh basil
  • 1 small baguette
  • 1 onion coarsley chopped


  1. Preheat oven to 350 degrees. Spread tomatoes on a large baking sheet with 1/4 c olive oil, onions, garlic, and 1/2 t salt and pepper. Roast for 25 minutes.

  2. Add tomato mixture to large dutch oven along with artichoke hearts, and chicken stock. Bring to a boil over medium heat reduce and simmer for 40 minutes. Blend with an immersion blender or in the cuisinart, leaving some chunks. Add salt and pepper to taste, finish with 1/4 c greek yogurt, stir,

    Serve with warm baguette slice and chopped fresh basil.

Recipe Notes

Many of us are confined to our homes right now so fire roasted tomatoes could be substituted in lieu of all of the roasted tomatoes are part of them.