adapted from A Couple Cooks
I once had a roommate that would bring home huge batches of her mom's homemade tomato soup. We were often threatened that if we swiped the soup from the freezer that we would have hell to pay.
Since then I have wondered: what in the world was in that soup? I have eaten many tomato soups with varying measures of enjoyment, but nothing to ever get possessive over. In my search to replicate this amazing tomato soup recipe, I have tried lots of recipes, and this one comes pretty close in my book. The artichokes provide a nice flavor and it is perfect for a cold night with some fresh bread. Enjoy!
1 large onion, chopped
2 cloves garlic, minced
3 bay leaves
1/2 tsp oregano
1 tsp basil
1 tsp parsley
2 cups fire roasted diced tomatoes
1 cup canned artichokes
1 cup water
1 cup milk
1/2 cup cream
Chop the onion and garlic and saute with butter and bay leaves in a large pot until the onions are translucent. Chop the artichokes into smallish pieces. Add the artichokes, tomatoes, 1 cup water and spices. Bring to a boil and turn down the heat, allowing the soup to simmer for about 10 minutes.
Using an immersion blender, carefully blend the soup to a smooth consistency. (You may have to do it in batches so you don't get splashed with hot liquid!) Add one cup of milk and 1/2 cup of cream and mix in until blended.
Top with croutons and parmesan and serve immediately.