Recipe Details
Ingredients
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2tablespoonsolive oil
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1smallonion, chopped
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3clovesgarlic, chopped
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1(15 ounce) canartichoke hearts, drained and chopped
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1(15 ounce) canItalian-style diced tomatoes
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1cupvegetable broth
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½cupchopped roasted red bell peppers
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1teaspoondried basil
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1teaspoonherbes de Provence
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salt and ground black pepper to taste
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¾cupnonfat half-and-half
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½cupgrated Parmesan cheese
Cooking Directions
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Heat olive oil in a soup pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, bell peppers, basil, and herbes de Provence; season with salt and pepper. Reduce the heat, cover, and simmer until flavors combine, about 20 minutes.
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Use a slotted spoon to transfer artichokes, tomatoes, and bell peppers to a blender; purée until smooth.
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Add half-and-half to the pot; stir to combine with broth. Slowly stir in puréed vegetables until blended.
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Stir in Parmesan cheese just before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories232 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 3g |
16% |
| Cholesterol 11mg |
4% |
| Sodium 1310mg |
57% |
| Total Carbohydrate 25g |
9% |
| Dietary Fiber 6g |
20% |
| Total Sugars 7g |
|
| Protein 11g |
|
| Vitamin C 42mg |
208% |
| Calcium 196mg |
15% |
| Iron 1mg |
7% |
| Potassium 154mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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