Best 6 Tuscan Tomato Artichoke Soup Recipes

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## Tuscan Tomato Artichoke Soup: A Culinary Journey to Italy's Flavors

In the heart of Tuscany, where rolling hills meet picturesque vineyards, lies a culinary treasure that captures the essence of Italian cuisine: Tuscan tomato artichoke soup. This hearty and flavorful dish, often referred to as Ribollita, is a testament to the region's rich culinary heritage.

With roots dating back to the humble kitchens of Tuscan farmhouses, this soup embodies the art of transforming simple ingredients into a symphony of flavors. The cornerstone of Tuscan tomato artichoke soup lies in its vibrant tomato base, crafted from sun-ripened tomatoes that burst with natural sweetness. Artichoke hearts, sautéed to perfection, add a delicate yet distinct earthy flavor, while cannellini beans provide a creamy texture and subtle nuttiness.

Fresh vegetables, including carrots, celery, and onions, form the aromatic foundation of the soup, while fragrant herbs, such as basil, thyme, and rosemary, lend their distinct aromas. Topped with grated Parmesan cheese and a drizzle of extra virgin olive oil, Tuscan tomato artichoke soup transforms into a sensory delight.

As an added bonus, this article also features a collection of delectable recipes that explore variations of this classic Tuscan dish. From a quick and easy weeknight meal to an elegant dinner party entrée, these recipes cater to every occasion. Discover the secrets behind a creamy vegan Tuscan soup, a hearty sausage and kale version, and a flavorful slow-cooker adaptation.

Whether you're a seasoned chef looking to expand your culinary repertoire or a home cook seeking comforting and authentic Italian flavors, this article is your guide to mastering Tuscan tomato artichoke soup. Let's venture into the heart of Tuscany and savor the flavors of this timeless dish.

Here are our top 6 tried and tested recipes!

TUSCAN TOMATO SOUP (PAPPA AL POMODORO)



Tuscan Tomato Soup (Pappa al Pomodoro) image

Known in Tuscany and all over Italy as Pappa al pomodoro, this thick soup is made with tomatoes, Parmesan, and day-old bread. You can use this soup as base for a more gourmet dish, adding grilled fish or prawns on top.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
4 cups passata (crushed tomatoes)
2 tablespoons milk
salt
1 onion, peeled
1 carrot
1 stalk celery
4 cups water
8 cups stale Italian bread, crumbled
1 ¼ cups grated Parmesan cheese
1 tablespoon extra-virgin olive oil, divided
2 tablespoons Parmesan cheese, shaved
5 leaves chopped fresh basil

Steps:

  • Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes. Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.
  • Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.
  • Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.
  • Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.
  • Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.

Nutrition Facts : Calories 561.3 calories, Carbohydrate 65.7 g, Cholesterol 24.8 mg, Fat 24.8 g, Fiber 8.8 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 1225.7 mg, Sugar 6.4 g

TUSCAN CHICKEN SOUP



Tuscan Chicken Soup image

Provided by Ree Drummond : Food Network

Time 50m

Yield 8 servings (12 to 13 cups)

Number Of Ingredients 16

8 thick slices sourdough bread
2 tablespoons olive oil, plus more for toasting bread
2 tablespoons salted butter
3 boneless, skinless chicken thighs, diced
1 small onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
One 14-ounce can diced tomatoes
One 28-ounce can tomato puree
4 cups low-sodium chicken broth
One 15-ounce can cannellini beans
1 to 2 tablespoons honey
2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish
Kosher salt and freshly ground black pepper
One 6.52-ounce jar marinated artichoke hearts, drained
4 small burrata balls

Steps:

  • Preheat the oven to 425 degrees F.
  • Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
  • Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
  • Add the tomato paste and stir until everything is well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors are combined, about 10 minutes.
  • Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil.

TOMATO ARTICHOKE SOUP



Tomato Artichoke Soup image

Make and share this Tomato Artichoke Soup recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

4 tomatoes, peeled and pureed
6 artichoke hearts, quartered
2 cups milk
1 cup chicken stock
1 cup heavy cream
1 cup butter
1/2 large yellow onion, diced
1 pinch white pepper
1 pinch salt
1 tablespoon basil
3/4 teaspoon oregano
1/2 cup flour

Steps:

  • Combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan.
  • Heat over medium heat, stirring occasionally.
  • Meanwhile, saute onion and seasonings in butter.
  • Add flour slowly and cook, stirring, until mixture is golden brown.
  • Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.

Nutrition Facts : Calories 592.8, Fat 49.3, SaturatedFat 30.6, Cholesterol 148.3, Sodium 757.8, Carbohydrate 32.2, Fiber 8, Sugar 4.6, Protein 10.9

TUSCAN TOMATO SOUP



Tuscan Tomato Soup image

Signora Adorni gave Martha her recipe for tomato soup using red, ripe tomatoes from the August garden. Martha uses her home-canned tomatoes all winter with excellent results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

1/4 cup olive oil
4 tablespoons (1/2 stick) butter
4 carrots, peeled and finely diced
4 stalks celery, finely diced
3 medium onions, finely minced
3 quarts canned tomatoes with juice or 14 large, ripe fresh tomatoes, peeled, seeded, and coarsely chopped
1/2 cup finely chopped parsley
6 leaves fresh basil, optional
Salt and freshly ground pepper

Steps:

  • Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer, and serve hot.

TUSCAN TOMATO SOUP



Tuscan Tomato Soup image

Tomatoes, onions, pesto and cream--doesn't get any better that. A friend gave me this recipe that comes from a local upscale restaurant called Chef's Table. Excellent!

Provided by lisar

Categories     Vegetable

Time 40m

Yield 1 gallon

Number Of Ingredients 7

3 tablespoons olive oil
2 large onions, chopped
5 cups diced and seeded tomatoes (I used 3 14 oz. cans drained diced tomatoes-still winter where I live)
2 cups chicken stock
1 1/2 cups whipping cream
1 cup basil pesto
salt and pepper, to taste

Steps:

  • Heat oil in a medium large soup pot.
  • Add onions and cook over medium-low heat until completely translucent.
  • Add tomatoes and bring to a simmer.
  • Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
  • Add whipping cream. Add pesto.
  • Blend to desired consistency with hand blender, food processor or blender.
  • Adjust seasoning with salt and pepper.

TUSCAN TOMATO BASIL SOUP



Tuscan Tomato Basil Soup image

This is a lighter copy cat version of the Tomato Soup from Safeway. I found it on the internet. It was revamped by Carol Devenot from Hawaii. I have never had the "real stuff" so I don't know what I am missing. This was very tasty though. Thick and hearty. I had lots of butternut squash left over so I steamed it for a few minutes and then froze it in 2-1/2 cup portions to make more soup later. One 4-1/2 lb squash will make about 4 pots of soup. I used 1 tsp salt and 1/2 tsp pepper. If you have an immersion blender it's alot easier than trasferring the soup to a blender since you can just puree in the pot. This definitely gets better overnight, so if you can, make it a day ahead of time. Serve this with a grilled cheese sandwich and you have a warm, hearty meal!

Provided by Sky Hostess

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons extra virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 (28 ounce) can whole tomatoes with juice
1/4-1/2 cup tomato paste with garlic (I used 1/4 cup)
2 cups chicken stock
2 -2 1/2 cups butternut squash, peeled and diced
salt and pepper
2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
1 -1 1/4 cup fat-free half-and-half or 1 -1 1/4 cup nonfat yogurt
3 dashes Tabasco sauce or 3 dashes other hot pepper sauce

Steps:

  • In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
  • Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
  • Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
  • Garnish with sliced basil leaves or minced parsley.

Nutrition Facts : Calories 140.3, Fat 5.6, SaturatedFat 3.1, Cholesterol 14.6, Sodium 399.8, Carbohydrate 19.5, Fiber 2.7, Sugar 8.3, Protein 5

Tips:

  • Use fresh, ripe tomatoes. This will give your soup the best flavor. If you can't find fresh tomatoes, you can use canned tomatoes. Just be sure to drain them well before adding them to the soup.
  • Use a variety of herbs and spices. This will give your soup a complex flavor. Some good options include basil, oregano, thyme, rosemary, garlic, and pepper.
  • Don't be afraid to experiment. There are many different ways to make Tuscan tomato artichoke soup. Feel free to add or omit ingredients to suit your own taste.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Tuscan tomato artichoke soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover tomatoes and artichokes. So next time you are looking for a quick and easy meal, give this soup a try. You won't be disappointed!

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