Hey there, soup lovers!
Are you in the mood for something warm and comforting? I’ve got a fantastic recipe for you.
Today, I’m excited to share my vegan tomato artichoke soup.
It’s rich, full of flavor, and super easy to whip up.
Whether you’re a lifelong vegan or just looking to try something new, this soup will warm your heart and tickle your taste buds!
Let’s dive in!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1/4 tsp black pepper
- 1 fennel bulb (thinly sliced, white part only)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp fresh tarragon (chopped, for a delicate anise flavor)
- 2 tbsp olive oil (I like Pompeian Pure Olive Oil for this recipe)
- 1 yellow onion (finely diced for a smoother soup)
- 2 tbsp maple syrup
- 1 can (16 oz) chopped artichoke hearts (drained well, optional to rinse but not required)
- 3 garlic cloves (minced for best flavor)
- 1 tsp sea salt
- 4 cups vegetable stock
- 2 tbsp balsamic vinegar (reduces acidity and adds depth)
Step 1: Sauté the Aromatics
Begin by heating olive oil in a soup pot over medium heat.
Add diced onion, chopped fennel bulb, and minced garlic to the pot.
Sauté for about 10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Step 2: Add the Main Ingredients
Once the aromatics are softened, add the following ingredients to the pot: crushed tomatoes, vegetable broth, artichokes, and tarragon.
Stir well to combine all the flavors.
Step 3: Season and Sweeten
Season the soup with salt and pepper to taste.
Add a splash of balsamic vinegar and a drizzle of maple syrup to enhance the flavor profile.
Stir everything together thoroughly.
Step 4: Cook Until Heated Through
Allow the soup to cook over medium heat until it is heated through, approximately 10-15 minutes.
Stir occasionally to prevent sticking and to ensure all ingredients are well combined.
Once the soup is hot and flavorful, remove it from the heat and serve.
