Source: dLife

A creamy artichoke soup, chock-full of vegetables.

Servings

1 tbsp extra virgin olive oil
0.5 cup fresh chopped onion
1 medium tomatoes , chopped
1 cup fresh mushroom slices
1 Artichokes, globe, frozen, 9oz package , thawed and chopped
1 cup chicken broth, low sodium
1 cup water
0.5 cup Peas, green, sweet, frozen
3 tbsp white all purpose flour
1 tbsp cornstarch
2 cup Milk, evaporated, nonfat/skim
1 pinch salt and pepper

1 In a 3-quart saucepan, heat oil over medium heat. Saute onion until soft, but not brown.
2 Stir in tomatoes, mushrooms, artichokes, chicken broth, and water. Cook for about 5 minutes or until vegetables are tender. Stir in peas.
3 In a small bowl, blend flour with cornstarch and add to soup. Cook soup for 5-7 minutes or until it starts to thicken.
4 Season to taste with salt and pepper.

Use vegetable broth instead of chicken to easily make this soup vegetarian.