Artichoke heart soup

*This soup fits in a regular pan (2 quart)
2 TBS margarine
1/2 onion, chopped
1 clove garlic, minced
1/4 tsp thyme
7 oz can/jar artichoke hearts, drained and chopped
14 oz can chopped tomatoes, with juices
2 C chicken broth
1/4 tsp salt
dash pepper
1 TBS sour cream per bowl

In a regular sauce pan, heat butter and saute onion for 5 minutes until soft. Add garlic and thyme and saute another minute. Add artichoke hearts, tomatoes chicken broth, salt and pepper. Cover and simmer 30 minutes. Divide into bowls and stir in 1 TBS sour cream in each bowl. Serve.
*Thanks Mary Irene for this recipe and Maren for the ward cookbook.