Tomato Artichoke Soup

1 Chop 1 large onion and 1 clove garlic. In a large soup pot, heat 2 tablespoons butter. Sauté the onions, garlic, and 3 bay leaves until the onions are translucent. 2 Chop the artichokes into smaller pieces. In the soup pot, add the artichokes, tomatoes, 1 cup of water, 1/2 teaspoon oregano, 1 teaspoon basil. Simmer for 10 minutes. 3 Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency. Add 1 cup milk. Top with croutons and a little parmesan and serve immediately. Pour the soup into a food processor or blender and blend until smooth. Pour the soup back into the pot and add the milk and apple cubes. Cook until heated through. Ladle into warmed individual bowls and serve immediately. Nutritional Analysis(per serving) Calories 218 Cholesterol 4 mg Protein 8 g Sodium 444 mg Carbohydrate 35 g Fiber 4.5 g Total fat 6 g Potassium 349 mg Saturated fat 1 g Calcium 84 mg Monounsaturated fat 3 g

Unbalanced

% Daily Values based on a 2,000 calorie diet