Janet's Tomato Artichoke Soup

Tomato Artichoke Soup



4 T. butter or olive oil


1 large onion -- finely chopped


1 T. minced garlic


1 tsp. dried thyme


1 15 oz.can artichoke hearts -- coarsely chopped


1 28 oz.can chopped tomatoes -- with juices


4 cups chicken or vegetable broth


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1 cup sour cream



In a large saucepan, heat butter or olive oil and sauté the onion for 5 minutes until soft. Add the garlic and thyme and sauté another minute. Add the artichoke hearts, tomatoes, chicken broth, salt, and pepper. Cover; simmer for 30 minutes. Add the sour cream, stir well and simmer for 5 more minutes. Taste for seasoning.

*Variation: I like to buy the quick cooking Uncle Bens Long Grain and Wild Rice. I cook the rice while the soup is simmering and then add it to the soup a few minutes before serving.