Tuscan Tomato Artichoke Soup

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 1 (15 ounce) can artichoke hearts, drained and chopped
• 1 (15 ounce) can Italian-style diced tomatoes
• 1 cup vegetable broth
• 1/2 cup chopped roasted red bell peppers
• 1 teaspoon dried basil
• 1 teaspoon herbes de Provence
• salt and ground black pepper to taste
• 3/4 cup nonfat half-and-half
• 1/2 cup grated Parmesan cheese

1. 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.
2. Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
3. 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.

olive oil, onion, garlic, hearts, italianstyle diced, vegetable broth, red bell peppers, basil, herbes, salt, nonfat half, parmesan cheese

Taken from www.allrecipes.com/recipe/255052/tuscan-tomato-artichoke-soup/ (may not work)