Heat olive oil in a soup pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, bell peppers, basil, and herbes de Provence; season with salt and pepper. Reduce the heat, cover, and simmer until flavors combine, about 20 minutes.

Use a slotted spoon to transfer artichokes, tomatoes, and bell peppers to a blender; purée until smooth.

Add half-and-half to the pot; stir to combine with broth. Slowly stir in puréed vegetables until blended.

Stir in Parmesan cheese just before serving.