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
Units
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- 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