Tuscan Tomato Artichoke Soup (Vegetarian)

I am making this soup tomorrow!!!!
(no serving size)

2 T. EVOO
1 sweet* onion, (1&1/2 cups, chopped)
3 cloves garlic, chopped
1 15 oz. can artichokes, drained and chopped
1 15 oz. can Italian-Style diced tomatoes
1 cup veggie broth
1/2 cup chopped roasted red bell peppers
1 t. dried basil
1 teaspoon herbes de Provence
Kosher* salt and freshly ground pepper, to taste
3/4 cup nonfat half and half
1/2 cup freshly* grated Parmesan cheese, plus shaved for serving

Heat olive oil in a large pot over med. heat. Add onion and garlic; cook and stir until softened, about 5 min. Add artichoke hearts, tomatoes, veg. broth, roasted red peppers, basil, herbes de Provence, S&P; reduce heat and simmer, covered, until flavors combine, about 20 min. Transfer artichokes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth. Stir half and half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan before serving. Offer garlic croutons, and place some shaved Parmesan on top of soup.

"Throw kindness around like confetti. It's the little things we do that make all the difference."

Hope you had FUN on NYE, and are continuing in that vein today!!!!

Love,

MM