Artichoke Tomato Bisque Recipe: How to Make It

Ingredients

• 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