Paleo Recipes. Make the best Tomato soup with this – Creamy Tomato Soup Recipe!
Question by JenG: Does anyone have a recipe for tomato, artichoke and Parmesan soup?
I was recently in a restaurant in Lexington, Kentucky that served an amazing tomato, artichoke and parmesan soup. The name of the restaurant was Atomic Cafe. Does anyone know where I can get a recipe for this?
Best answer:
Answer by Maya
Here’s one I found while searching Google :
Ingredients:
1/2 cup finely chopped onion
2 tablespoons finely chopped green onion
1/2 cup butter
1 can (35 oz. size) whole tomatoes, drained
1 can (14 oz. size) artichoke hearts, drained & quartered
1/2 teaspoon basil
2 tablespoons sugar
Salt
Pepper
1/2 cup Parmesan cheese
Directions:
Preheat oven to 350 degrees F. Lightly grease a 1 quart baking dish.
Saute onion and green onion in butter until tender. Add tomatoes, artichoke hearts and basil. Stir gently over medium heat 2 or 3 minutes. Season with salt, pepper and sugar. Turn into baking dish and top with Parmesan cheese. Bake 20 minutes until vegetables are heated through and cheese is light brown and bubbly.
Hope it helps 
Know better? Leave your own answer in the comments!
This is a very old and classic recipe. It sounds like the Atomic Cafe put their own twist to it.
Artichoke Provencale
1/8 cup olive oil, plus 1/8 cup
2 tablespoons chopped garlic
2 tablespoons chopped shallots
4 ounces bay scallops
4 ounces rock shrimp
3 plum tomatoes, seeded and diced
1/2 cup sliced mushrooms, button or cremini
2 lemons, juiced
3/4 cups fish stock or clam juice
1/4 cup dry white wine
2 tablespoons capers
3 green onions, sliced (greens only)
2 ounces butter, room temperature
2 ounces flour
2 jumbo or extra-large artichokes, steamed, halved and choke removed
Cover the bottom of a saute pan with 1/8 cup olive oil and heat. Add the garlic and shallot to pan, and saute until light brown in color. Add the bay scallops and rock shrimp and saute for 1 to 2 minutes. Do not overcook scallops and shrimp. Remove from heat.
In another saute pan, add the remaining 1/8 cup olive oil and heat. Add tomatoes, mushrooms, lemon juice, clam juice, white wine, and capers. Simmer for 2 to 3 minutes. Reduce liquid by 25 percent.
Add the reserved seafood to the mixture of tomatoes and mushrooms. Add the green onions. In a small bowl, make a beurre manie by combining the butter and the flour and mixing until a paste is formed. Add the beurre manie to the mixture and whisk to incorporate. Bring to a simmer and cook for 1 to 2 minutes.
Place artichoke halves in a soup bowl and ladle mixture over artichoke.