Artichoke Tomato Bisque

• 1 can (28 ounces) diced tomatoes, undrained
• 1 jar (7-1/2 ounces) roasted sweet red peppers, drained
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon each dried thyme, basil and oregano
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 can (14-1/2 ounces) vegetable broth
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 cup heavy whipping cream
• 1 cup whole milk
• 2 tablespoons sherry
• 2 tablespoons minced fresh cilantro or 2 teaspoons dried cilantro flakes
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1/2 teaspoon Creole seasoning
• 1/8 teaspoon pepper

1. In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender.
2. Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes.
3. In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper.

tomatoes, sweet red peppers, onion, garlic, thyme, butter, olive oil, vegetable broth, chicken broth, water, heavy whipping cream, milk, sherry, fresh cilantro, cornstarch, cold water, creole seasoning, pepper

Taken from www.tasteofhome.com/recipes/artichoke-tomato-bisque/ (may not work)