Rich and comforting, this Tomato Artichoke Soup recipe is easy and delicious, ready in just 20 minutes. A dynamic tomato soup with very little effort. Vegan.
In the vessel of your body, you yourself are the world tree, deep roots in the Earth and a crown of stars. Your essence bridges dimensions.
Elizabeth Eiler
Tomato Artichoke Soup is a soup I crave. Bright and vibrant yet full of depth with just the right amount of texture from tender sautéed fennel and artichoke hearts.
And it comes together so fast—all made in one pot, with no blending required. This soup has all the familiar tanginess that you seek when you have that hankering for a quality tomato soup. Tarragon, fennel, and artichokes just seem so happy paired together. Add tomatoes to edge it that much closer to perfection. Just a little chopping and sautéing, then blissful enjoyment!
Why You’ll Love This
- Quick and easy! Made with simple ingredients and ready in just 20 minutes.
- A healthy, plant-based soup with whole foods and fresh herbs—even more nutritional with homemade stock!
- Satisfying flavor! Tangy and herby with that classic satisfying tomato soup flavor.
Tomato Artichoke Soup Ingredients
- Crushed tomatoes: Used canned for ease.
- Artichoke hearts: Canned (or a jar) for ease!
- Vegetable broth: Use store-bought or see below for tips on how to make homemade! You can use chicken stock or chicken broth if desired.
- Fennel bulb – to give a lovely complexity.
- Fresh tarragon– for a subtle and fresh anise flavor
- Garlic cloves– for depth and sweetness.
- Onion: Yellow, medium onion.
- Olive oil– adds richness.
- Balsamic vinegar – a bit of tang!
- Maple syrup– to round out any sharp edges.
Tomato Artichoke Soup Instructions
Step 1: Sauté aromatics. In a large soup pot or dutch oven, sauté onion, fennel, and garlic in oil for 10 minutes over medium heat, until golden brown.
Step 2: Add remaining ingredients. Add crushed tomato sauce, vegetable broth, artichokes, tarragon, salt, pepper, balsamic, and maple syrup to the onion mixture. Stir.
Step 3: Cook. Bring to a gentle boil over high heat, then lower heat. Cook until heated through, about 15 minutes.
Serving Suggestions
Serve with Sourdough Crackers or Homemade Sourdough Croutons.
Storage
Tomato Artichoke soup will keep 4-5 days in an airtight container in the fridge or can be frozen for up to 6 months. Thaw overnight before reheating.
Additions & Variations
- Fennel seeds: Add a teaspoon while sautéing the onions.
- Red pepper flakes: Adds a spicy kick!
- Urfa Biber: A fruitier mild pepper that adds nice flavor.
- Add roasted red peppers: Diced or blended, this adds sweet, smoky flavor.
- Add beans: Adding a can of white beans or chickpeas adds texture and protein.
- Add greens: Add a cup or two of greens like chard or kale. Add with the onions or wilt in warm soup just before serving. You can also add spinach just before serving.
- Use more herbs: Oregano, fresh dried thyme, basil, and bay leaves are great options!
- Make it creamy: Add a swirl of coconut milk or heavy cream!
- Garnish: Parmesan cheese makes a tasty garnish (obviously not vegan!). Or spoon some pesto over top of each bowl.
Chef’s TIp!
How to Make quick Homemade Veggie Broth
Here is a little trick I use to make quick homemade veggie broth; I keep a ziplock bag in the freezer. Every meal prep, I put vegetable discards, such as ends, bits and pieces, in the bag. To make a quick batch, put a handful of frozen vegetable pieces in the pot and cover with water and simmer 30 minutes to 1 hour. I get this going before beginning my recipe prepping. For the most part, it all times out perfectly. A basic veggie stock can be ready to use in 30 minutes with almost no effort!
Which vegetables make a good veggie broth?
- mushroom stems
- carrot tops and peels
- leek, scallion, and onion ends (not too much peel as they can be bitter)
- garlic ends and peel
- celery ends and leaves
- parsley and cilantro stems
- fennel stems
Simple quick veggie broth (in a nutshell)
- Keep a bag or container in the freezer for veggie discard, add to it as you prep your meals.
- Place 4 cups of frozen veggie parts to 5 cups of water in a pot. Add salt and pepper.
- Add any extra veg needed to round it out. (I often find I have more onion to veg ratio. I may throw in a chopped carrot or celery stalk and maybe a fresh sprig of rosemary.)
- Bring to a simmer for 30 minutes.
- Strain and discard veggies.
For more in-depth details, check out our Homemade Vegetable Stock recipe on the blog!
And please never feel bad about using store-bought veggie broth! We are always going for ease and enjoyment in the kitchen!
FAQs
Adding maple syrup doesn’t sweeten the soup. Instead, it counteracts the acidity from the tomatoes, creating a lovely balance of flavor. Sugar also helps enhance the natural sweetness of tomatoes.
Let cool, then store in an airtight container in the refrigerator for 3-4 days. Reheat gently in a saucepan until warm all the way through.
This soup is freezer-friendly! It lasts for up to 3 months. Store in an airtight container, leaving room for expansion.
Sure! If you wish to make it slightly creamy you could partially blend the soup. This might work better if you add white beans.
Do what you can to stay grounded out there. For me, this looks like walks in nature, practicing breathing deeply, and noticing small beautiful things in fleeting moments (have you ever truly gazed at droplets of water on a tree? …incredible! 🙂) I’m continually surprised at how much these simple actions center and calm me. May you find some moments of calm and beauty in this wild world we share.
Hope you enjoy this yummy soup!
More Recipes You May Enjoy
Tomato Artichoke Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediteranean
- Diet: Vegan
Description
An easy vegan recipe for Tomato Artichoke Soup with fennel and tarragon using pantry ingredients. Perfect for when you’re in the mood for a dynamic tomato soup with very little hands-on effort. Ready in 20 minutes!
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 fennel bulb, chopped
- 28 oz can crushed tomatoes
- 4 cups vegetable broth
- 16 oz can artichoke hearts, chopped
- 2 heaping tablespoons fresh tarragon
- 1 teaspoon sea salt, to taste
- 1/4 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
Instructions
- In a soup pot, saute’ onion, fennel bulb and garlic in olive oil for 10 minutes over medium heat until soft.
- Add crushed tomatoes, vegetable broth, artichokes, tarragon, salt, pepper, balsamic and maple syrup.
- Cook until heated through.
Serve with Sourdough Crackers or Homemade Sourdough Croutons.
Freezes well.
Notes
Flavor boosters- add a teaspoon of fennel seeds with sautéing onions. Add red pepper flakes for a kick or try the fruitier mild pepper Urfa Biber.
Amp up protein with a can of white beans, or chickpeas.
Add a cup or two of greens (like chard or kale) to sautéing onions. Or fresh spinach added just before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 167
- Sugar: 14.7 g
- Sodium: 775.4 mg
- Fat: 6.4 g
- Saturated Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 6.3 g
- Protein: 4.8 g
- Cholesterol: 0 mg
Yum! What a great melange of flavors! I added chickpeas and some farro, too. Those made it nice and hearty. I usually keep baby spinach on hand and throw a handful in each bowl before I add soup. Magnifique!
Yum, I love your additions!
Yet another fantastic recipe! Included the fennel and chili flakes – what a great combo of sweet, tangy and spicy. 🙂
If I wanted to add some farro, how much would you say, and when approx. would I add it in? Looking forward to trying this one out!!!
Sounds good! Just guessing here… you could try 1/4 cup of pearled farro along with the liquids, increase the broth by 1/2 cup. Simmer the soup 15-20 minutes. Let us know how it turns out!
I love your blog. I am vegan but you have a wonderful variety of recipes for me to try that don’t have meat or can easily be adapted to a vegan diet. I find that your recipes are often very simple but they don’t taste simple. Every one that I have made so far is delicious and tastes as though you have spent a long time making the meal when in fact it is often quick and easy – the best kind of recipes. I also love your stories and quotes. You have a beautiful, gentle approach that I find very comforting. Thank you for this blog.
louise
Thanks Louise, glad it is resonating.
I am not a big fan of fennel, but recieved a big bulb of it in a veggie subscription box. On top of that, tarragon is completely foreign to me. I was a little nervous about making it, but I haven’t made a recipe from you that disappointed, so into the pot everything went! This soup went together in a snap and is so delicious! I took a bottle of it over to my neighbor and he and his husband absolutely loved it! Thanks for another great recipe!
wonderful! thanks for sharing Amber.
perfect
hi Sylvia, do you think I could puree half the soup? I added a can of cannellini beans as well. Thanks!
Sure!
I did puree half of it and it was so good! Thank you for a great recipe! It was nice to make one with a few different ingredients and flavor profile. It was delicious!
so glad you liked it! and love that you made adaptions that worked for you.
Sylvia, hello. Looks great !! I love tomatoes and vegetable dishes in general. After couples or lessons, such a soup is a godsend. Thank you very much for your wonderful recipe. I already want to run to the kitchen :)).
your welcome Myka!
Hi Sylvia, I’ve written here briefly in the past. I love your recipes. I recently made your recipe for croutons and they were fantastic. I wanted to comment on what you said about “walks in nature, practicing breathing deeply and noticing small beautiful things in fleeting moments (have you ever truly gazed at droplets of water on a tree?” I agree wholeheartedly. I am out there every day taking photographs of nature. I have shots of water droplets on a spider’s web. You’re so right – it is great to notice these things.
Love it Donna. Makes life better.