Place a soup pot on medium heat.
Heat the oil in it.
Add the onion with garlic and cook it for 5 min.
Stir in the artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbs de Provence, salt, and pepper on low heat.
Cook them for 20 min.
Drain the artichokes, tomatoes, and roasted bell peppers.
Get a blender: add the artichokes, tomatoes, and roasted bell peppers then blend them smooth.
Pour the mix back into the pot with half and half.
Add the parmesan cheese.
Serve your soup warm.