Why should I add sweetener to tomato soup?

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.

How long does Tomato Artichoke Soup keep for?

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.

Can I freeze Tomato Artichoke Soup?

This soup is freezer-friendly! It lasts for up to 3 months. Store in an airtight container, leaving room for expansion.

Can I use an immersion blender?

Sure! If you wish to make it slightly creamy you could partially blend the soup. This might work better if you add white beans.

Tomato Artichoke Soup

Name: Tomato Artichoke Soup
Prep time: 10 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediteranean
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; ¼ teaspoon ground black pepper; 2 tablespoons balsamic vinegar; 2 tablespoons pure maple syrup

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

Units Scale

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 1/2 cup
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