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An easy vegan recipe for Tomato Artichoke Soup using pantry ingredients.  Perfect for when your in the mood for a dynamic tomato soup with very little hands on effort.  Ready in 20 minutes!   

Tomato Artichoke Soup with Fennel and Tarragon

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediteranean
  • Diet: Vegan

Description

An easy vegan recipe for Tomato Artichoke Soup using pantry ingredients.  Perfect for when your 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
  • ¼ teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons pure maple syrup

Instructions

  1. In a soup pot, saute’ onion, fennel bulb and garlic in olive oil for 10 minutes over medium heat until soft.
  2. Add crushed tomatoes, vegetable broth, artichokes, tarragon, salt, pepper, balsamic and maple syrup.
  3. 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

Keywords: tomato artichoke soup, artichoke tomato soup, easy vegan soup recipe, tomato tarragon soup, vegan tomato soup,

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