Tomato + Roasted Artichoke Soup

Ingredients:

1 -32oz can of whole peeled tomato
1 roasted artichoke roughly chopped
16 oz water or vegetable stock
1 tablespoon of cream cheese (can substitute with vegan alternative)
1 teaspoon avocado or extra virgin olive oil
2 green onions chopped
2-3 cloves of fresh garlic minced
1/4 cup of parmesan cheese blend
3-4 fresh basil leaves chopped
1 teaspoon onion powder
salt/pepper to taste
crushed red pepper flakes (optional)

Directions:

In a large pot over medium heat add oil, green onion and minced garlic. Stir frequently to avoid burning garlic

Add whole can of peeled tomatoes including liquids and 16 oz of water or vegetable stock into sautéed onion and garlic

While stirring, continue to mash the whole peeled tomatoes or use a knife to cut them roughly into smaller pieces. If you prefer a smoother liquid without chunks of tomato you can also blend them

Add cream cheese, onion powder, chopped roasted artichoke (you can sub fresh for a jar of roasted artichokes), parmesan, chopped basil and salt/pepper

Cook over medium heat or simmer for atleast 15-20 minutes allowing flavors to blend and cheese to melt completely. Garnish with fresh basil and serve

Cheese Crisp Garnish:

Using a nonstick pan over medium heat, place a pile of parmesan blend into the center of your pan

Allow to melt slowly until completely brown and crispy. Using a spatula, remove cheese crisp and place on top of your served soup