Tomato Artichoke Soup

4 T. butter
1 large onion, chopped
1 T. minced garlic
1/4 tsp. thyme
1 15 oz. can artichoke hearts, drained, chopped
1 28 oz. can diced tomatoes, with juices
4 cups chicken broth (or vegetable broth to make it vegetarian)
1/2 tsp. salt
1/4 tsp. pepper
1 cup sour cream

In a large saucepan heat butter and saute onion for 5 min, or till soft. Add garlic and thyme and saute 1 min. Add artichoke hearts, tomatoes, broth, salt, and pepper. Cover and simmer for 30 min. Add sour cream, stir well and simmer for 5 min.
Taste for seasoning.

*Optional: Homemade Croutons

8 cups cubed french bread
1/4 c. olive oil
2 tsp. italian seasonings
1 cup shredded parmesan cheese

Preheat oven to 400. Cover cookie sheet with parchment paper.
Combine ingredients in bowl and toss well. Spread out on parchment and bake for 5-12 min. or until cheese melts and bread is toasted. Serve with soup.

Recipe courtesy of Becky Peirce