3 Tablespoons extra-virgin olive oil
5 onions (about 2 pounds), coarsely chopped
6 to 8 large cloves garlic, chopped
1 12-ounce jar roasted red peppers, drained (about 1 heaping cup)
1 28-ounce can diced tomatoes (about 3 cups)
2 15-ounce cans garbanzo beans (chickpeas), drained & rinsed
1 14-ounce can artichokes (packed in water), drained, rinsed & coarsely chopped
3 cups chicken stock, preferably homemade
1 cup organic heavy cream (optional)Heat
olive oil in a large pot on medium heat, then add the onions. Stir to
coat with oil, cover, and cook until onions are soft and starting to
brown, stirring frequently, about 10 minutes. Add a splash of water to
soak up any flavorful brown bits sticking to the pot.Make a
space in the center of the pot and add the garlic, stirring so it all
touches the bottom of the pot. Cook, stirring, about three minutes. Add
the red peppers, tomatoes, garbanzo beans, artichokes, and chicken
stock. Bring to a boil, then simmer with the lid barely cracked for 30
to 45 minutes.Purée with an immersion blender, or transfer in
batches to a countertop blender and very carefully purée, then return
to the pot.
Filed under: Recipe, Soup, Uncategorized
