Ingredients
1 can (28 ounces) diced tomatoes, undrained1 jar (7-1/2 ounces) roasted sweet red peppers, drained1 medium onion, chopped4 garlic cloves, minced1 teaspoon each dried thyme, basil and oregano1 tablespoon butter1 tablespoon olive oil1 can (14-1/2 ounces) vegetable broth1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 cup heavy whipping cream1 cup whole milk2 tablespoons sherry2 tablespoons minced fresh cilantro or 2 teaspoons dried cilantro flakes2 tablespoons cornstarch1/4 cup cold water1/2 teaspoon Creole seasoning1/8 teaspoon pepper
Preparation
In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender.
Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes.
In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper.
