Tuscan Tomato Artichoke Soup Recipe

Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened about 5 minutes. Add artichoke hearts tomatoes vegetable broth roasted bell peppers basil herbes de Provence salt and pepper; reduce heat and simmer covered until flavors combine about 20 minutes.

Transfer artichokes tomatoes and roasted bell peppers to a blender using a slotted spoon; puree until smooth.

Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.